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Titolo: |
Cheese [[electronic resource] ] : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox ... [et al.]
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Pubblicazione: | Amsterdam ; ; London, : Elsevier, 2004 |
Edizione: | 3rd ed. |
Descrizione fisica: | 1 online resource (645 p.) |
Disciplina: | 637.3 |
637/.3 22 | |
Soggetto topico: | Cheese |
Cheese - Varieties | |
Cheese - Microbiology | |
Soggetto genere / forma: | Electronic books. |
Altri autori: |
FoxP. F
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Note generali: | Previous ed.: 1993. |
Nota di bibliografia: | Includes bibliographical references and index. |
Nota di contenuto: | Front 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 |
Chapter 8. Starter Cultures: BacteriophageChapter 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 | |
Chapter 18. Catabolism of Amino Acids in Cheese during RipeningChapter 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 | |
Sommario/riassunto: | The 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. |
Titolo autorizzato: | Cheese ![]() |
ISBN: | 1-280-90283-3 |
9786610902835 | |
0-08-050093-5 | |
Formato: | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910478927103321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |