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Record Nr. |
UNISA996215345403316 |
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Titolo |
Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime |
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Pubbl/distr/stampa |
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Malden, MA, : Blackwell, 2010 |
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ISBN |
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1-283-17802-8 |
9786613178022 |
1-4443-2374-1 |
1-4443-2375-X |
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Edizione |
[2nd ed.] |
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Descrizione fisica |
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1 online resource (514 p.) |
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Collana |
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Society of Dairy Technology series |
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Altri autori (Persone) |
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Disciplina |
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Soggetti |
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Cheesemaking |
Dairy processing |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Technology of Cheesemaking; Contents; Preface to the Technical Series; Preface to the Second Edition; Preface to the First Edition; Contributors; 1 The Quality of Milk for Cheese Manufacture; 2 The Origins, Development and Basic Operations of Cheesemaking Technology; 3 The Production, Action and Application of Rennet and Coagulants; 4 The Formation of Cheese Curd; 5 The Production, Application and Action of Lactic Cheese Starter Cultures; 6 Secondary Cheese Starter Cultures; 7 Cheese-Ripening and Cheese Flavour Technology |
8 Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese9 Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese; 10 Eye Formation and Swiss-Type Cheeses; 11 Microbiological Surveillance and Control in Cheese Manufacture; 12 Packaging Materials and Equipment; 13 The Grading and Sensory Profiling of Cheese; Index |
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Sommario/riassunto |
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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the |
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manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publicati |
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