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
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||
New York, NY : , : Springer US : , : Imprint : Springer, , 1998 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
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 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|
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 | ||
![]() | ||
Lo trovi qui: Univ. Federico II | ||
|