LEADER 03792nam 2200613Ia 450 001 9910816266203321 005 20200520144314.0 010 $a1-280-90283-3 010 $a9786610902835 010 $a0-08-050093-5 035 $a(CKB)1000000000364361 035 $a(EBL)298931 035 $a(OCoLC)808618063 035 $a(SSID)ssj0000766877 035 $a(PQKBManifestationID)11421286 035 $a(PQKBTitleCode)TC0000766877 035 $a(PQKBWorkID)10739307 035 $a(PQKB)11482521 035 $a(MiAaPQ)EBC298931 035 $a(EXLCZ)991000000000364361 100 $a20081209d2004 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aCheese$b[electronic resource] $echemistry, physics, and microbiology$hVolume 1$iGeneral aspects /$fedited by Patrick F. Fox ... [et al.] 205 $a3rd ed. 210 $aAmsterdam ;$aLondon $cElsevier$d2004 215 $a1 online resource (645 pages) 300 $aPrevious ed.: 1993. 311 0 $a0-12-263652-X 320 $aIncludes bibliographical references and index. 327 $aFront Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: Genetics 327 $aChapter 8. Starter Cultures: Bacteriophage; Chapter 9. Secondary and Adjunct Cultures; Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects; Chapter 11. Application of Membrane Separation Technology to Cheese Production; Chapter 12. The Microbiology of Cheese Ripening; Chapter 13. Raw Milk Cheeses; Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview; Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate; Chapter 16. Lipolysis and Catabolism of Fatty Acids in Cheese; Chapter 17. Proteolysis in Cheese during Ripening 327 $aChapter 18. Catabolism of Amino Acids in Cheese during Ripening; Chapter 19. Sensory Character of Cheese and its Evaluation; Chapter 20. Cheese Flavour: Instrumental Techniques; Chapter 21. Rheology and Texture of Cheese; Chapter 22. Growth and Survival of Microbial Pathogens in Cheese; Chapter 23. Toxins in Cheese; Chapter 24. Nutritional Aspects of Cheese; Chapter 25. Factors that Affect the Quality of Cheese; Index; Color Plate Section 330 $aThe market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. 606 $aCheese 606 $aCheese$xVarieties 606 $aCheese$xMicrobiology 615 0$aCheese. 615 0$aCheese$xVarieties. 615 0$aCheese$xMicrobiology. 676 $a637.3 676 $a637/.3 22 676 $a637.3 701 $aFox$b P. F$0903016 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910816266203321 996 $aCheese$94044090 997 $aUNINA