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Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
| Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson |
| Autore | Wilbey R. Andrew |
| Edizione | [3rd ed. 1998.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (XVII, 449 p.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-5819-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes. |
| Record Nr. | UNINA-9910480000103321 |
Wilbey R. Andrew
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
| Cheesemaking Practice [[electronic resource] /] / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson |
| Autore | Wilbey R. Andrew |
| Edizione | [3rd ed. 1998.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (XVII, 449 p.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-5819-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes. |
| Record Nr. | UNINA-9910789215403321 |
|
Wilbey R. Andrew
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheesemaking Practice / / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson
| Cheesemaking Practice / / by R. Andrew Wilbey, J.E. Scott, Richard K. Robinson |
| Autore | Wilbey R. Andrew |
| Edizione | [3rd ed. 1998.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (XVII, 449 p.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food—Biotechnology
Food Science |
| ISBN | 1-4615-5819-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 A brief history of cheese -- 2 Importance of cheese as a food -- 3 Cheese varieties -- 4 Introduction to cheesemaking -- 5 Milk as a raw material for cheesemaking -- 6 Bacteriology in relation to cheesemaking -- 7 Tests for acidity and chemical analysis in process control -- 8 Additives used in cheese milks -- 9 Starter cultures -- 10 Preparation of cheese milks -- 11 Coagulants and precipitants -- 12 Cheesemaking operations -- 13 Cheese manufacture -- 14 Mechanization of cheesemaking -- 15 Cheese maturation -- 16 Cheese faults and cheese grading -- 17 Membrane filtration of milk and whey -- 18 Cheese whey and its uses -- 19 Selected cheese recipes. |
| Record Nr. | UNINA-9910828276903321 |
|
Wilbey R. Andrew
|
||
| New York, NY : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Encyclopedia of Food Microbiology, Three-Volume Set
| Encyclopedia of Food Microbiology, Three-Volume Set |
| Autore | Batt Carl A |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 1999 |
| Descrizione fisica | 1 online resource (164 p.) |
| Disciplina |
664.001579
664.00157903 |
| Altri autori (Persone) |
PatelPradip
RobinsonRichard K |
| Soggetto topico |
Food - Microbiology
Food -- Microbiology -- Encyclopedias Food -- Microbiology Food microbiology -- Encyclopedias -- English |
| ISBN | 0-08-052359-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Copyright; Brief Table of Contents; Table of Contents; List of Figures; Editor-in-Chief; Editors; Editorial Advisory Board; Foreword; Preface; Introduction; Plate 1; Plate 2; Plate 3; Plate 4; Plate 5; Plate 6; Plate 7; Plate 8; Plate 9; Plate 10; Plate 11; Plate 12; Plate 13; Plate 14; Plate 15; Plate 16; Plate 17; Plate 18; Plate 19; Plate 20; Plate 21; Plate 22; Plate 23; Plate 24; Plate 25; Plate 26; Plate 27; Plate 28; Plate 29; Plate 30; Plate 31; Plate 32; Plate 33; Plate 34; Plate 35; Plate 36; Article Titles; V; Z; X; N; G; A; B; E; P; W; F; S; L; I; R; D; H; Y; Q; M; C; U; T; K.
AppendicesAppendix I: Bacteria and Fungi; Appendix II: List of Suppliers |
| Record Nr. | UNINA-9910144174303321 |
|
Batt Carl A
|
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| Burlington, : Elsevier Science, 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||