Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime

• Pubblicazione: Malden, MA, : Blackwell, 2010
• Edizione: 2nd ed.
• Descrizione fisica: 1 online resource (514 p.)
• Disciplina: 637.3; 637/.3
• Soggetto topico: Cheesemaking; Dairy processing
• Altri autori: LawBarry A TamimeA. Y
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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
• Sommario/riassunto: Now 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 publicati
• Titolo autorizzato: Technology of cheesemaking
• ISBN: 1-283-17802-8; 9786613178022; 1-4443-2374-1; 1-4443-2375-X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996215345403316
• Lo trovi qui: Univ. di Salerno
• Serie: Society of Dairy Technology series