Cheese 5th Edition

Cheese, 5th Edition by Paul L.H. McSweeney is the definitive, up-to-date reference for anyone serious about cheese — from artisanal cheesemakers to dairy scientists, culinary instructors and enthusiastic food professionals across the UK, Europe, North America and beyond. This thoroughly revised edition brings contemporary science and practical know-how together in one authoritative volume.

Inside you’ll find clear explanations of milk composition, microbiology, starter cultures, coagulation, ripening and flavour development, plus modern approaches to hygiene, quality control and sustainability. Richly illustrated and written by experts, the text balances rigorous food-science detail with hands-on guidance for production, troubleshooting and sensory evaluation — making complex concepts accessible without sacrificing technical depth.

Whether you’re studying dairy science, managing a creamery, developing new Books or refining your craft, this edition equips you with evidence-based insights and industry-relevant best practices. Chapters address both traditional and industrial processes, regulatory considerations, and contemporary challenges such as microbial safety and environmental impact.

Engaging, practical and globally relevant, Cheese, 5th Edition is an essential addition to professional libraries, university courses and serious home cheesemaking collections. Enhance your knowledge, improve product quality and stay current with the leading resource in cheese science. Order your copy today and bring world-class expertise to your next batch.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.