LEADER 03483nam 22005655 450 001 9910254153803321 005 20200706205222.0 010 $a1-4899-7681-7 024 7 $a10.1007/978-1-4899-7681-9 035 $a(CKB)3710000000836987 035 $a(DE-He213)978-1-4899-7681-9 035 $a(MiAaPQ)EBC4652549 035 $a(PPN)194801802 035 $a(EXLCZ)993710000000836987 100 $a20160822d2017 u| 0 101 0 $aeng 135 $aurnn|008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aFundamentals of Cheese Science /$fby Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney 205 $a2nd ed. 2017. 210 1$aNew York, NY :$cSpringer US :$cImprint: Springer,$d2017. 215 $a1 online resource (XV, 799 p. 271 illus., 78 illus. in color.) 300 $aIncludes index. 311 $a1-4899-7679-5 327 $aCheese: Historical Aspects -- Overview of Cheese Manufacture -- Principal Families of Cheese -- Chemistry of Milk Constituents -- Bacteriology of Cheese Milk -- Starter Cultures -- Enzymatic Coagulation of Milk -- Post-Coagulation Treatment of the Renneted-Milk Gel -- Salting of Cheese Curd -- Cheese Yield -- Microbiology of Cheese Ripening -- Biochemistry of Cheese Ripening -- Cheese Flavour -- Cheese: Structure, Rheology and Texture -- Factors That Affect Cheese Quality -- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties -- Processed Cheese and Substitute/Imitation Cheese Products -- Ingredient Cheese and Ingredients Derived from Cheese -- Pathogens and Foodborne Illness in Cheese -- Nutritional Aspects of Cheese -- Current legislation on cheese -- Chapter 22: Whey and Whey Products. 330 $aThis book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. 606 $aFood?Biotechnology 606 $aMicrobiology 606 $aBacteriology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aBacteriology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23012 615 0$aFood?Biotechnology. 615 0$aMicrobiology. 615 0$aBacteriology. 615 14$aFood Science. 615 24$aFood Microbiology. 615 24$aBacteriology. 676 $a641.3 676 $a664 700 $aFox$b Patrick F$4aut$4http://id.loc.gov/vocabulary/relators/aut$016599 702 $aGuinee$b Timothy P$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aCogan$b Timothy M$4aut$4http://id.loc.gov/vocabulary/relators/aut 702 $aMcSweeney$b Paul L. H$4aut$4http://id.loc.gov/vocabulary/relators/aut 906 $aBOOK 912 $a9910254153803321 996 $aFundamentals of Cheese Science$92026649 997 $aUNINA