Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 57, Issue 2-3, Pages 91-98Publisher
WILEY
DOI: 10.1111/j.1471-0307.2004.00146.x
Keywords
cheese; cheese maturation; cheesemaking; milk treatments; production statistics
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Cheese is a highly nutritious food with many diverse flavours and textures. It can be used as a snack or as part of a dish or prepackaged convenience food. The diversity of cheese is due to an increasing knowledge of the technology of cheesemaking, and the biochemistry and microbiology of cheese ripening. Professor Pat Fox's research career over the past 40 years has contributed to our understanding of cheese technology, biochemistry and microbiology. This paper highlights Pat Fox's contributions in the area of cheese technology.
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