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Cheese [[electronic resource] ] : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox ... [et al.]
| Cheese [[electronic resource] ] : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox ... [et al.] |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; London, : Elsevier, 2004 |
| Descrizione fisica | 1 online resource (645 p.) |
| Disciplina |
637.3
637/.3 22 |
| Altri autori (Persone) | FoxP. F |
| Soggetto topico |
Cheese
Cheese - Varieties Cheese - Microbiology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-90283-3
9786610902835 0-08-050093-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: Genetics
Chapter 8. Starter Cultures: BacteriophageChapter 9. Secondary and Adjunct Cultures; Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects; Chapter 11. Application of Membrane Separation Technology to Cheese Production; Chapter 12. The Microbiology of Cheese Ripening; Chapter 13. Raw Milk Cheeses; Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview; Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate; Chapter 16. Lipolysis and Catabolism of Fatty Acids in Cheese; Chapter 17. Proteolysis in Cheese during Ripening Chapter 18. Catabolism of Amino Acids in Cheese during RipeningChapter 19. Sensory Character of Cheese and its Evaluation; Chapter 20. Cheese Flavour: Instrumental Techniques; Chapter 21. Rheology and Texture of Cheese; Chapter 22. Growth and Survival of Microbial Pathogens in Cheese; Chapter 23. Toxins in Cheese; Chapter 24. Nutritional Aspects of Cheese; Chapter 25. Factors that Affect the Quality of Cheese; Index; Color Plate Section |
| Record Nr. | UNINA-9910478927103321 |
| Amsterdam ; ; London, : Elsevier, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheese [[electronic resource] ] : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox ... [et al.]
| Cheese [[electronic resource] ] : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox ... [et al.] |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; London, : Elsevier, 2004 |
| Descrizione fisica | 1 online resource (645 p.) |
| Disciplina |
637.3
637/.3 22 |
| Altri autori (Persone) | FoxP. F |
| Soggetto topico |
Cheese
Cheese - Varieties Cheese - Microbiology |
| ISBN |
1-280-90283-3
9786610902835 0-08-050093-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: Genetics
Chapter 8. Starter Cultures: BacteriophageChapter 9. Secondary and Adjunct Cultures; Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects; Chapter 11. Application of Membrane Separation Technology to Cheese Production; Chapter 12. The Microbiology of Cheese Ripening; Chapter 13. Raw Milk Cheeses; Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview; Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate; Chapter 16. Lipolysis and Catabolism of Fatty Acids in Cheese; Chapter 17. Proteolysis in Cheese during Ripening Chapter 18. Catabolism of Amino Acids in Cheese during RipeningChapter 19. Sensory Character of Cheese and its Evaluation; Chapter 20. Cheese Flavour: Instrumental Techniques; Chapter 21. Rheology and Texture of Cheese; Chapter 22. Growth and Survival of Microbial Pathogens in Cheese; Chapter 23. Toxins in Cheese; Chapter 24. Nutritional Aspects of Cheese; Chapter 25. Factors that Affect the Quality of Cheese; Index; Color Plate Section |
| Record Nr. | UNINA-9910784642203321 |
| Amsterdam ; ; London, : Elsevier, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheese : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox [et al.]
| Cheese : chemistry, physics, and microbiology . Volume 1 General aspects / / edited by Patrick F. Fox [et al.] |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; London, : Elsevier, 2004 |
| Descrizione fisica | 1 online resource (645 pages) |
| Disciplina |
637.3
637/.3 22 |
| Altri autori (Persone) | FoxP. F |
| Soggetto topico |
Cheese
Cheese - Varieties Cheese - Microbiology |
| ISBN |
1-280-90283-3
9786610902835 0-08-050093-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: Genetics
Chapter 8. Starter Cultures: Bacteriophage; Chapter 9. Secondary and Adjunct Cultures; Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects; Chapter 11. Application of Membrane Separation Technology to Cheese Production; Chapter 12. The Microbiology of Cheese Ripening; Chapter 13. Raw Milk Cheeses; Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview; Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate; Chapter 16. Lipolysis and Catabolism of Fatty Acids in Cheese; Chapter 17. Proteolysis in Cheese during Ripening Chapter 18. Catabolism of Amino Acids in Cheese during Ripening; Chapter 19. Sensory Character of Cheese and its Evaluation; Chapter 20. Cheese Flavour: Instrumental Techniques; Chapter 21. Rheology and Texture of Cheese; Chapter 22. Growth and Survival of Microbial Pathogens in Cheese; Chapter 23. Toxins in Cheese; Chapter 24. Nutritional Aspects of Cheese; Chapter 25. Factors that Affect the Quality of Cheese; Index; Color Plate Section |
| Record Nr. | UNINA-9910816266203321 |
| Amsterdam ; ; London, : Elsevier, 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||