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Cheese: Chemistry, Physics and Microbiology. Set
| Cheese: Chemistry, Physics and Microbiology. Set |
| Pubbl/distr/stampa | [Place of publication not identified], : Elsevier Science & Technology Books, 2004 |
| Disciplina | 637/.3 |
| Soggetto topico |
Cheese - Varieties
Cheese - Microbiology Cheese Agriculture Earth & Environmental Sciences Animal Sciences |
| ISBN | 0-08-052343-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9911004757703321 |
| [Place of publication not identified], : Elsevier Science & Technology Books, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The heritage arena : reinventing cheese in the Italian Alps / / by Cristina Grasseni
| The heritage arena : reinventing cheese in the Italian Alps / / by Cristina Grasseni |
| Autore | Grasseni Cristina |
| Pubbl/distr/stampa | New York, New York ; ; Oxford, England : , : Berghahn, , 2017 |
| Descrizione fisica | 1 online resource (202 pages) : illustrations, tables, maps, photographs |
| Disciplina | 637/.3 |
| Collana | Food, Nutrition, and Culture |
| Soggetto topico |
Cheesemaking - Social aspects - Italy - Bergamo Region
Cheese industry - Italy - Bergamo Region Cheesemakers - Italy - Bergamo Region Cheese - Varieties - Italy - Bergamo Region Slow food movement - Italy - Bergamo Region Food law and legislation - European Union countries |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Contents -- List of Tables, Figures and Maps -- Acknowledgments -- Abbreviations -- Introduction -- PART I The War of the Cheeses -- CHAPTER 1 Patrimonio and Tipicità -- CHAPTER 2 Cultures of Resistance -- Conclusion of Part I -- PART II We, the People of Val Taleggio -- CHAPTER 3 A Geography of Opposites -- CHAPTER 4 The Best Cheese in Italy -- Conclusion of Part II -- PART III Dulcamara’s Senses -- CHAPTER 5 Marketing the Sensorium -- CHAPTER 6 Reinventing Stracchino -- Conclusion of Part III -- Conclusion -- Bibliography -- Index |
| Record Nr. | UNINA-9910148571803321 |
Grasseni Cristina
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| New York, New York ; ; Oxford, England : , : Berghahn, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson
| The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson |
| Autore | Paxson Heather <1968-> |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2013 |
| Descrizione fisica | 1 online resource (322 p.) |
| Disciplina | 637/.3 |
| Collana | California studies in food and culture |
| Soggetto topico |
Cheesemaking - United States
Cheese industry - United States Cheese - Social aspects - United States Food habits - United States Local foods - United States |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-78402-443-0
1-283-64634-X 0-520-95402-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Illustrations -- Preface -- Acknowledgments -- 1. American Artisanal -- 2. Ecologies of Production -- 3. Economies of Sentiment -- 4. Traditions of Invention -- 5. The Art and Science of Craft -- 6. Microbiopolitics -- 7. Place, Taste, and the Promise of Terroir -- 8. Bellwether -- Appendix -- Notes -- Bibliography -- Index |
| Record Nr. | UNINA-9910462504303321 |
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Paxson Heather <1968->
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| Berkeley, : University of California Press, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson
| The life of cheese [[electronic resource] ] : crafting food and value in America / / Heather Paxson |
| Autore | Paxson Heather <1968-> |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2013 |
| Descrizione fisica | 1 online resource (322 p.) |
| Disciplina | 637/.3 |
| Collana | California studies in food and culture |
| Soggetto topico |
Cheesemaking - United States
Cheese industry - United States Cheese - Social aspects - United States Food habits - United States Local foods - United States |
| Soggetto non controllato |
america
anthropological study anthropologists artisanal cheeses artisans cheese consumption cheese lovers cheese production cheese cheesemakers cheesemaking consumers craft cheeses cultural value dairy farmers dairy industry economic value ethnographers food and culture food and value food labor handmade cheeses land use living products microorganisms nonfiction study plants and animals politics of food taste and value |
| ISBN |
1-78402-443-0
1-283-64634-X 0-520-95402-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Illustrations -- Preface -- Acknowledgments -- 1. American Artisanal -- 2. Ecologies of Production -- 3. Economies of Sentiment -- 4. Traditions of Invention -- 5. The Art and Science of Craft -- 6. Microbiopolitics -- 7. Place, Taste, and the Promise of Terroir -- 8. Bellwether -- Appendix -- Notes -- Bibliography -- Index |
| Altri titoli varianti | Crafting food and value in America |
| Record Nr. | UNINA-9910786197103321 |
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Paxson Heather <1968->
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||
| Berkeley, : University of California Press, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The life of cheese : crafting food and value in America / / Heather Paxson
| The life of cheese : crafting food and value in America / / Heather Paxson |
| Autore | Paxson Heather <1968-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Berkeley, : University of California Press, c2013 |
| Descrizione fisica | 1 online resource (322 p.) |
| Disciplina | 637/.3 |
| Collana | California studies in food and culture |
| Soggetto topico |
Cheesemaking - United States
Cheese industry - United States Cheese - Social aspects - United States Food habits - United States Local foods - United States |
| ISBN |
9781784024437
1784024430 9781283646345 128364634X 9780520954021 0520954025 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Front matter -- Contents -- Illustrations -- Preface -- Acknowledgments -- 1. American Artisanal -- 2. Ecologies of Production -- 3. Economies of Sentiment -- 4. Traditions of Invention -- 5. The Art and Science of Craft -- 6. Microbiopolitics -- 7. Place, Taste, and the Promise of Terroir -- 8. Bellwether -- Appendix -- Notes -- Bibliography -- Index |
| Altri titoli varianti | Crafting food and value in America |
| Record Nr. | UNINA-9910953864603321 |
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Paxson Heather <1968->
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| Berkeley, : University of California Press, c2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The science of cheese / / Michael H. Tunick
| The science of cheese / / Michael H. Tunick |
| Autore | Tunick Michael |
| Pubbl/distr/stampa | New York : , : Oxford University Press, , [2014] |
| Descrizione fisica | 1 online resource (302 p.) |
| Disciplina | 637/.3 |
| Soggetto topico | Cheesemaking |
| Soggetto genere / forma | Electronic books. |
| ISBN | 0-19-992231-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
| Record Nr. | UNINA-9910453330203321 |
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Tunick Michael
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| New York : , : Oxford University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The science of cheese / / Michael H. Tunick
| The science of cheese / / Michael H. Tunick |
| Autore | Tunick Michael |
| Pubbl/distr/stampa | New York : , : Oxford University Press, , [2014] |
| Descrizione fisica | 1 online resource (302 p.) |
| Disciplina | 637/.3 |
| Soggetto topico | Cheesemaking |
| ISBN | 0-19-992231-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
| Record Nr. | UNINA-9910790608503321 |
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Tunick Michael
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||
| New York : , : Oxford University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The science of cheese / / Michael H. Tunick
| The science of cheese / / Michael H. Tunick |
| Autore | Tunick Michael |
| Pubbl/distr/stampa | New York : , : Oxford University Press, , [2014] |
| Descrizione fisica | 1 online resource (302 p.) |
| Disciplina | 637/.3 |
| Soggetto topico | Cheesemaking |
| ISBN | 0-19-992231-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | In the beginning: milk -- Curds and whey : cheesemaking -- You're not getting older, you're getting better : aging cheese -- Fresh cheese, acids, and safety -- Whey and pickled cheeses, amino and fatty acids, and salt -- Stretched curd cheese, alcohols, and melting -- Surface mold cheese, sulfur compounds, and the senses -- Smear-ripened cheese, esters, and aroma -- Interior mold cheese, ketones, and strains -- Cheddared cheese, aldehydes, and texture -- Stirred curd cheese, lactones, and feed -- Cheese with eyes, furans, hydrocarbons, and food pairing -- Very hard cheese, terpenes, and terroir -- Process cheese and nutrition -- Analysis and flavor comparisons -- Laws, regulations, and appellations -- Do try this at home -- The cheese stands alone. |
| Record Nr. | UNINA-9910816617503321 |
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Tunick Michael
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| New York : , : Oxford University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime
| Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Malden, MA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (514 p.) |
| Disciplina |
637.3
637/.3 |
| Altri autori (Persone) |
LawBarry A
TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Cheesemaking
Dairy processing |
| ISBN |
1-283-17802-8
9786613178022 1-4443-2374-1 1-4443-2375-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNISA-996215345403316 |
| Malden, MA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime
| Technology of cheesemaking [[electronic resource] /] / edited by Barry A. Law and A.Y. Tamime |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Malden, MA, : Blackwell, 2010 |
| Descrizione fisica | 1 online resource (514 p.) |
| Disciplina |
637.3
637/.3 |
| Altri autori (Persone) |
LawBarry A
TamimeA. Y |
| Collana | Society of Dairy Technology series |
| Soggetto topico |
Cheesemaking
Dairy processing |
| ISBN |
1-283-17802-8
9786613178022 1-4443-2374-1 1-4443-2375-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| 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 |
| Record Nr. | UNINA-9910830934503321 |
| Malden, MA, : Blackwell, 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
