Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime
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| Titolo: |
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.: | 9910830934503321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Society of Dairy Technology series