03198nam 2200613Ia 450 99621534540331620230725023459.01-283-17802-897866131780221-4443-2374-11-4443-2375-X(CKB)2670000000018925(EBL)530047(SSID)ssj0000429476(PQKBManifestationID)11276577(PQKBTitleCode)TC0000429476(PQKBWorkID)10429903(PQKB)11421087(MiAaPQ)EBC530047(OCoLC)632164453(EXLCZ)99267000000001892520091202d2010 uy 0engur|n|---|||||txtccrTechnology of cheesemaking[electronic resource] /edited by Barry A. Law and A.Y. Tamime2nd ed.Malden, MA Blackwell20101 online resource (514 p.)Society of Dairy Technology seriesDescription based upon print version of record.1-4051-8298-9 Includes bibliographical references and index.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 Technology8 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; IndexNow in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the 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 publicatiSociety of Dairy Technology seriesCheesemakingDairy processingCheesemaking.Dairy processing.637.3637/.3Law Barry A74781Tamime A. Y532650MiAaPQMiAaPQMiAaPQBOOK996215345403316Technology of cheesemaking2139148UNISA01445nam0 2200397 i 450 LO1050962520231121125521.08818702122IT2000-3485 20180214d1999 ||||0itac50 bagrcitaitz01i xxxe z01n˜Il œcieloAristotelea cura di Alberto Joriprefazione di Giovanni RealeSantarcangelo di RomagnaRusconi libri1999556 p.21 cm.Testi a fronte84001RAV02179522001 Testi a fronte84De caelo.PUV0368249CFIV00938919734113Cosmologia22AristotelesCFIV0093890704207Reale, Giovanni <1931-2014>CFIV014120Jori, Alberto <1965- >NAPV071844AristoteleCFIV009390AristotelesAristoteCFIV094388AristotelesAristotleCFIV203868AristotelesAristotélīsCFIV263964AristotelesITIT-0120180214IT-FR0017 Biblioteca umanistica Giorgio ApreaFR0017 NLO10509625Biblioteca umanistica Giorgio Aprea 52DCB Ari.Cie. 52SBA0000235135 VMB RS A 2018021420180214 52De caelo19734UNICAS