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A review of cheese production, consumption and trade in some developed countries / FAO
| A review of cheese production, consumption and trade in some developed countries / FAO |
| Autore | FAO |
| Pubbl/distr/stampa | Roma : FAO, 1966 |
| Descrizione fisica | 172 p. ; 25 cm |
| Disciplina | 637.3 |
| Collana | Commodity bulletin series |
| Soggetto non controllato | Formaggio |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001715950403321 |
FAO
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| Roma : FAO, 1966 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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About presence of free phpsphoserine in ripened cheese and in enzymatic hydrolysate of casein / I. De Noni, L. Pellegrino, P. Resmini, P. Ferranti
| About presence of free phpsphoserine in ripened cheese and in enzymatic hydrolysate of casein / I. De Noni, L. Pellegrino, P. Resmini, P. Ferranti |
| Pubbl/distr/stampa | [S.l. : s.n.], 1997 |
| Descrizione fisica | p. 268-273 ; 29 cm |
| Disciplina | 637.3 |
| Soggetto non controllato | Caseina |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001882900403321 |
| [S.l. : s.n.], 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Alternative nonallelic deletion is constitutive of ruminant casein / Pasquale Ferranti, Sergio Lilla, Lina Chianese, Francesco Addeo
| Alternative nonallelic deletion is constitutive of ruminant casein / Pasquale Ferranti, Sergio Lilla, Lina Chianese, Francesco Addeo |
| Pubbl/distr/stampa | [S.l. : s.n.], 1999 |
| Descrizione fisica | p. 595-602 ; 30 cm |
| Disciplina | 637.3 |
| Soggetto non controllato | Caseina |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001647650403321 |
| [S.l. : s.n.], 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Breve contributo sulle trasformazioni che subisce la paracaseina nella maturazione del formaggio / D. Costarelli
| Breve contributo sulle trasformazioni che subisce la paracaseina nella maturazione del formaggio / D. Costarelli |
| Autore | Costarelli, D. |
| Pubbl/distr/stampa | Perugia : Laboratorio di Chimica Tecnologica Agraria, [19..] |
| Descrizione fisica | p. 48-49 ; 24 cm |
| Disciplina | 637.3 |
| Collana | Studi e ricerche |
| Soggetto non controllato | Formaggio |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001843210403321 |
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Costarelli, D.
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| Perugia : Laboratorio di Chimica Tecnologica Agraria, [19..] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Brined cheeses [[electronic resource] /] / edited by Adnan Tamime
| Brined cheeses [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina |
637.3
637.35 637/.35 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology book series |
| Soggetto topico | Brined cheeses |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-74818-4
9786610748181 0-470-76091-5 0-470-99586-6 1-4051-7164-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Brined Cheeses; Contents; Preface to Technical Series; Preface; Contributors; 1 Constituents and Properties of Milk from Different Species; 1.1 Introduction; 1.2 Chemical composition of milk; 1.3 Constituents of milk; 1.3.1 Lactose; Introduction; Biosynthesis of lactose; Physical properties of lactose; Reactions of lactose; Significance of lactose in dairy products; 1.3.2 The milk salts; Introduction; Partitioning of milk salts between the colloidal and soluble phases of milk; Factors affecting the salt balance in milk; 1.3.3 Lipids; Introduction; Composition and fatty acid profile
Milk fat globulesStability of the milk fat emulsion; 1.3.4 Proteins; Introduction; Whey proteins; Caseins; Casein micelles; 1.3.5 Indigenous milk enzymes; Plasmin; Lipoprotein lipase; Alkaline phosphatase; Lactoperoxidase; Other indigenous milk enzymes; 1.4 Rennet-induced coagulation of milk; 1.4.1 Introduction; 1.4.2 Primary stage of rennet-induced coagulation of milk; 1.4.3 Secondary stage of rennet-induced coagulation of milk; 1.4.4 Factors that infiuence rennet-induced coagulation of milk; Milk pH; Calcium concentration; Ultrafiltration (UF); Cold storage; Heat treatment of milk High-pressure treatment of milk1.5 Conclusions; References; 2 Feta and Other Balkan Cheeses; 2.1 Background; 2.2 Feta cheese; 2.2.1 Introduction; 2.2.2 Production methods; 2.2.3 Manufacturing stages; Milk for cheese production; Treatment of the cheese milk; Renneting; Cutting and moulding; Salting; Packaging and maturation of the cheese; 2.2.4 New trends in Feta cheese manufacture; 2.2.5 Properties of Feta cheese; 2.2.6 Defects of Feta cheese; 2.2.7 Feta cheese whey; 2.3 Miscellaneous brined Greek cheeses; 2.3.1 Sfela cheese; 2.3.2 Batzos cheese; 2.3.3 Kalathaki Limnou cheese 2.4 Telemes (Telemea cheese)2.4.1 Manufacturing stages; 2.4.2 Characteristics of Telemes cheese; 2.5 Some examples of Balkan brined cheeses; 2.5.1 Bjalo Salamureno Sirene (white brined cheese); 2.5.2 Belir Sir U Kriškama (white cheese in pieces); 2.6 Turkish brined cheeses; Acknowledgement; References; 3 Industrial Manufacture of Feta-Type Cheeses; 3.1 Background; 3.2 The cheesemaking process; 3.2.1 Composition and hygiene quality of raw milk; 3.2.2 Milk reception and storage; 3.2.3 Optional preliminary treatments; Bactofugation; Microfiltration (MF) 3.2.4 Standardisation of the casein-to-fat ratio3.2.5 Tetra Tebel process; Pretreatment; Module 1; Module 2; Module 3; Packaging; 3.2.6 Tetra Tebel Casofi ll® glucono-d-lactone (GDL); 3.2.7 Tetra Tebel Casofill® cast Feta-type; 3.3 Miscellaneous additives and treatments related to Feta-type cheeses; 3.3.1 Starter cultures; 3.3.2 Calcium chloride; 3.3.3 Decolorising agents; 3.3.4 Lipase; 3.3.5 Preservatives; 3.4 Recombined Feta-type cheeses; 3.4.1 Introduction; 3.4.2 Recombination of powders; 3.4.3 Mimic the traditional method of production; 3.4.4 Ultrafiltration of recombined powders 3.4.5 Miscellaneous recombination methods |
| Record Nr. | UNINA-9910143293103321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Brined cheeses [[electronic resource] /] / edited by Adnan Tamime
| Brined cheeses [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina |
637.3
637.35 637/.35 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology book series |
| Soggetto topico | Brined cheeses |
| ISBN |
1-280-74818-4
9786610748181 0-470-76091-5 0-470-99586-6 1-4051-7164-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Brined Cheeses; Contents; Preface to Technical Series; Preface; Contributors; 1 Constituents and Properties of Milk from Different Species; 1.1 Introduction; 1.2 Chemical composition of milk; 1.3 Constituents of milk; 1.3.1 Lactose; Introduction; Biosynthesis of lactose; Physical properties of lactose; Reactions of lactose; Significance of lactose in dairy products; 1.3.2 The milk salts; Introduction; Partitioning of milk salts between the colloidal and soluble phases of milk; Factors affecting the salt balance in milk; 1.3.3 Lipids; Introduction; Composition and fatty acid profile
Milk fat globulesStability of the milk fat emulsion; 1.3.4 Proteins; Introduction; Whey proteins; Caseins; Casein micelles; 1.3.5 Indigenous milk enzymes; Plasmin; Lipoprotein lipase; Alkaline phosphatase; Lactoperoxidase; Other indigenous milk enzymes; 1.4 Rennet-induced coagulation of milk; 1.4.1 Introduction; 1.4.2 Primary stage of rennet-induced coagulation of milk; 1.4.3 Secondary stage of rennet-induced coagulation of milk; 1.4.4 Factors that infiuence rennet-induced coagulation of milk; Milk pH; Calcium concentration; Ultrafiltration (UF); Cold storage; Heat treatment of milk High-pressure treatment of milk1.5 Conclusions; References; 2 Feta and Other Balkan Cheeses; 2.1 Background; 2.2 Feta cheese; 2.2.1 Introduction; 2.2.2 Production methods; 2.2.3 Manufacturing stages; Milk for cheese production; Treatment of the cheese milk; Renneting; Cutting and moulding; Salting; Packaging and maturation of the cheese; 2.2.4 New trends in Feta cheese manufacture; 2.2.5 Properties of Feta cheese; 2.2.6 Defects of Feta cheese; 2.2.7 Feta cheese whey; 2.3 Miscellaneous brined Greek cheeses; 2.3.1 Sfela cheese; 2.3.2 Batzos cheese; 2.3.3 Kalathaki Limnou cheese 2.4 Telemes (Telemea cheese)2.4.1 Manufacturing stages; 2.4.2 Characteristics of Telemes cheese; 2.5 Some examples of Balkan brined cheeses; 2.5.1 Bjalo Salamureno Sirene (white brined cheese); 2.5.2 Belir Sir U Kriškama (white cheese in pieces); 2.6 Turkish brined cheeses; Acknowledgement; References; 3 Industrial Manufacture of Feta-Type Cheeses; 3.1 Background; 3.2 The cheesemaking process; 3.2.1 Composition and hygiene quality of raw milk; 3.2.2 Milk reception and storage; 3.2.3 Optional preliminary treatments; Bactofugation; Microfiltration (MF) 3.2.4 Standardisation of the casein-to-fat ratio3.2.5 Tetra Tebel process; Pretreatment; Module 1; Module 2; Module 3; Packaging; 3.2.6 Tetra Tebel Casofi ll® glucono-d-lactone (GDL); 3.2.7 Tetra Tebel Casofill® cast Feta-type; 3.3 Miscellaneous additives and treatments related to Feta-type cheeses; 3.3.1 Starter cultures; 3.3.2 Calcium chloride; 3.3.3 Decolorising agents; 3.3.4 Lipase; 3.3.5 Preservatives; 3.4 Recombined Feta-type cheeses; 3.4.1 Introduction; 3.4.2 Recombination of powders; 3.4.3 Mimic the traditional method of production; 3.4.4 Ultrafiltration of recombined powders 3.4.5 Miscellaneous recombination methods |
| Record Nr. | UNISA-996205534003316 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Brined cheeses [[electronic resource] /] / edited by Adnan Tamime
| Brined cheeses [[electronic resource] /] / edited by Adnan Tamime |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 |
| Descrizione fisica | 1 online resource (354 p.) |
| Disciplina |
637.3
637.35 637/.35 |
| Altri autori (Persone) | TamimeA. Y |
| Collana | Society of Dairy Technology book series |
| Soggetto topico | Brined cheeses |
| ISBN |
1-280-74818-4
9786610748181 0-470-76091-5 0-470-99586-6 1-4051-7164-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Brined Cheeses; Contents; Preface to Technical Series; Preface; Contributors; 1 Constituents and Properties of Milk from Different Species; 1.1 Introduction; 1.2 Chemical composition of milk; 1.3 Constituents of milk; 1.3.1 Lactose; Introduction; Biosynthesis of lactose; Physical properties of lactose; Reactions of lactose; Significance of lactose in dairy products; 1.3.2 The milk salts; Introduction; Partitioning of milk salts between the colloidal and soluble phases of milk; Factors affecting the salt balance in milk; 1.3.3 Lipids; Introduction; Composition and fatty acid profile
Milk fat globulesStability of the milk fat emulsion; 1.3.4 Proteins; Introduction; Whey proteins; Caseins; Casein micelles; 1.3.5 Indigenous milk enzymes; Plasmin; Lipoprotein lipase; Alkaline phosphatase; Lactoperoxidase; Other indigenous milk enzymes; 1.4 Rennet-induced coagulation of milk; 1.4.1 Introduction; 1.4.2 Primary stage of rennet-induced coagulation of milk; 1.4.3 Secondary stage of rennet-induced coagulation of milk; 1.4.4 Factors that infiuence rennet-induced coagulation of milk; Milk pH; Calcium concentration; Ultrafiltration (UF); Cold storage; Heat treatment of milk High-pressure treatment of milk1.5 Conclusions; References; 2 Feta and Other Balkan Cheeses; 2.1 Background; 2.2 Feta cheese; 2.2.1 Introduction; 2.2.2 Production methods; 2.2.3 Manufacturing stages; Milk for cheese production; Treatment of the cheese milk; Renneting; Cutting and moulding; Salting; Packaging and maturation of the cheese; 2.2.4 New trends in Feta cheese manufacture; 2.2.5 Properties of Feta cheese; 2.2.6 Defects of Feta cheese; 2.2.7 Feta cheese whey; 2.3 Miscellaneous brined Greek cheeses; 2.3.1 Sfela cheese; 2.3.2 Batzos cheese; 2.3.3 Kalathaki Limnou cheese 2.4 Telemes (Telemea cheese)2.4.1 Manufacturing stages; 2.4.2 Characteristics of Telemes cheese; 2.5 Some examples of Balkan brined cheeses; 2.5.1 Bjalo Salamureno Sirene (white brined cheese); 2.5.2 Belir Sir U Kriškama (white cheese in pieces); 2.6 Turkish brined cheeses; Acknowledgement; References; 3 Industrial Manufacture of Feta-Type Cheeses; 3.1 Background; 3.2 The cheesemaking process; 3.2.1 Composition and hygiene quality of raw milk; 3.2.2 Milk reception and storage; 3.2.3 Optional preliminary treatments; Bactofugation; Microfiltration (MF) 3.2.4 Standardisation of the casein-to-fat ratio3.2.5 Tetra Tebel process; Pretreatment; Module 1; Module 2; Module 3; Packaging; 3.2.6 Tetra Tebel Casofi ll® glucono-d-lactone (GDL); 3.2.7 Tetra Tebel Casofill® cast Feta-type; 3.3 Miscellaneous additives and treatments related to Feta-type cheeses; 3.3.1 Starter cultures; 3.3.2 Calcium chloride; 3.3.3 Decolorising agents; 3.3.4 Lipase; 3.3.5 Preservatives; 3.4 Recombined Feta-type cheeses; 3.4.1 Introduction; 3.4.2 Recombination of powders; 3.4.3 Mimic the traditional method of production; 3.4.4 Ultrafiltration of recombined powders 3.4.5 Miscellaneous recombination methods |
| Record Nr. | UNINA-9910830873003321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Characterization of the 12% trichloroacetic acid - insoluble oligopeptides of parmigiano-reggiano cheese / FrancescoAddeo, Lina Chianese, Antonio Salzano, Raffele Sacchi
| Characterization of the 12% trichloroacetic acid - insoluble oligopeptides of parmigiano-reggiano cheese / FrancescoAddeo, Lina Chianese, Antonio Salzano, Raffele Sacchi |
| Pubbl/distr/stampa | s.l. : ..., 1992 |
| Descrizione fisica | p. 401-411 ; 29 cm |
| Disciplina | 637.3 |
| Soggetto non controllato |
Formaggio
Parmigiano reggiano |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001836870403321 |
| s.l. : ..., 1992 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Characterization of the oligopeptides of parmigiano-reggiano cheese soluble in 120 g trichloroacetic acid / 1 / Francesco Addeo,Lina Chianese, Raffaele Sacchi, Salvatore Spagna Musso, Pasquale Ferranti, Antonio Malorni
| Characterization of the oligopeptides of parmigiano-reggiano cheese soluble in 120 g trichloroacetic acid / 1 / Francesco Addeo,Lina Chianese, Raffaele Sacchi, Salvatore Spagna Musso, Pasquale Ferranti, Antonio Malorni |
| Pubbl/distr/stampa | Londra : ..., 1994 |
| Descrizione fisica | p. 365-374 ; 30 cm |
| Disciplina | 637.3 |
| Soggetto non controllato |
Formaggio
Parmigiano reggiano |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990001776600403321 |
| Londra : ..., 1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Cheese / by J. G. Davis
| Cheese / by J. G. Davis |
| Autore | Davis, John Gilbert |
| Pubbl/distr/stampa | London, : J. & A. Churchill, 1965- |
| Descrizione fisica | v. ; 25 cm. |
| Disciplina | 637.3 |
| Soggetto non controllato | Formaggi |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. : Basic technology 2. : Annotated bibliography with subject index |
| Record Nr. | UNINA-9910854698903321 |
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Davis, John Gilbert
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| London, : J. & A. Churchill, 1965- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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