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Cheese and microbes / / edited by Catherine W. Donnelly
| Cheese and microbes / / edited by Catherine W. Donnelly |
| Pubbl/distr/stampa | Washington, District of Columbia : , : ASM Press, , 2014 |
| Descrizione fisica | 1 online resource (346 p.) |
| Disciplina | 362.196959 |
| Soggetto topico |
Cheese - Microbiology
Cheesemaking |
| ISBN |
1-68367-344-1
1-68367-103-1 1-62870-871-9 1-55581-859-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1: From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes; INTRODUCTION; A HISTORY OF CHEESE AND MICROBES; MICROBIOLOGICAL SAFETY; Acknowledgment; Citation; REFERENCES; Chapter 2: The Basics of Cheesemaking; THE BASICS OF MILK CHEMISTRY; THE BASICS OF COAGULATION; THE BASIC STEPS OF CHEESEMAKING; SUMMARY AND CONCLUSION; CITATION; REFERENCES; Chapter 3: Cheese Classification, Characterization, and Categorization: A Global Perspective; TOWARDS A GLOBAL CLASSIFICATION SYSTEM
CHARACTERIZATION OF MAIN CHEESE TECHNOLOGIESAN EXAMPLE OF A FUNCTIONAL CATEGORIZATION OF CHEESES: THE ACS MODEL; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 4: Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking; STARTERS; THE LACTIC ACID BACTERIA; INDUSTRIAL CLASSIFICATION BASED ON CELL MORPHOLOGY; INDUSTRIAL CLASSIFICATION BASED ON OPTIMUM TEMPERATURE OF FERMENTATION; CLASSIFICATION OF CULTURES BASED ON FERMENTATION; NONFERMENTATIVE CHARACTERISTICS; INDUSTRIAL CLASSIFICATION BASED ON STRAIN COMPOSITION WHAT DETERMINES WHICH CULTURES TO USE FOR SPECIFIC CHEESE TYPES?USING STARTERS IN THE CHEESE FACTORY; BULK STARTER; DVS AND DVI; ARTISANAL CULTURES; PROTECTION OF STARTER CULTURE ACTIVITY; BACTERIOPHAGE; PROPER STORAGE OF STARTERS; THE IMPORTANCE OF LACTOSE FERMENTATION; TEMPERATURE SENSITIVITY; SALT SENSITIVITY OR SALT TOLERANCE; OTHER CRITERIA FOR STARTER CULTURES; REFERENCES; Chapter 5: The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese; CHEESE RIPENING; THE STRAIN YOU LOVE MAY BE YOUR OWN; FRENCH LESSONS IN BIODIVERSITY; TALES OF MOLD-RIPENED CHEESE REFERENCESChapter 6: The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses; ROLE OF NATURAL MILK MICROFLORA IN BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; ROLE OF NATURAL OR WILD STARTERS IN THE BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; DESCRIPTION OF THE MICROBIAL ECOSYSTEM OF TRADITIONAL HARD AND SEMIHARD COOKED MOUNTAIN CHEESES: THE EXAMPLE OF COMTÉ CHEESE; CONCLUSIONS; REFERENCES; Chapter 7: The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses; GENERAL ITALIAN CHEESE HISTORY; ROLE OF MICROBES STRETCHED CHEESESSEMIHARD PRESSED CHEESES; MOLECULAR CHARACTERIZATION OF PREDOMINANT NSLAB IN SOME ITALIAN TRADITIONAL CHEESES; REFERENCES; Chapter 8: Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking; WOODEN TOOLS IN TRADITIONAL CHEESEMAKING; LEGISLATION CONCERNING WOODIN CONTACT WITH MILKOR CHEESES; MICROBIAL ECOLOGY OF WOODEN VATS; WOODEN SHELVES, MICROBIAL ECOLOGY, AND TECHNOLOGICAL ROLES IN WATER EXCHANGES; SAFETY ASSESSMENT; MAIN CONCLUSIONS AND PERSPECTIVES; REFERENCES; Chapter 9: The Microfloras of Traditional Greek Cheeses HISTORICAL BACKGROUND |
| Record Nr. | UNINA-9910555011803321 |
| Washington, District of Columbia : , : ASM Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Cheese and microbes / / edited by Catherine W. Donnelly
| Cheese and microbes / / edited by Catherine W. Donnelly |
| Pubbl/distr/stampa | Washington, District of Columbia : , : ASM Press, , 2014 |
| Descrizione fisica | 1 online resource (346 p.) |
| Disciplina | 362.196959 |
| Soggetto topico |
Cheese - Microbiology
Cheesemaking |
| ISBN |
1-68367-344-1
1-68367-103-1 1-62870-871-9 1-55581-859-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; Chapter 1: From Pasteur to Probiotics: A Historical Overview of Cheese and Microbes; INTRODUCTION; A HISTORY OF CHEESE AND MICROBES; MICROBIOLOGICAL SAFETY; Acknowledgment; Citation; REFERENCES; Chapter 2: The Basics of Cheesemaking; THE BASICS OF MILK CHEMISTRY; THE BASICS OF COAGULATION; THE BASIC STEPS OF CHEESEMAKING; SUMMARY AND CONCLUSION; CITATION; REFERENCES; Chapter 3: Cheese Classification, Characterization, and Categorization: A Global Perspective; TOWARDS A GLOBAL CLASSIFICATION SYSTEM
CHARACTERIZATION OF MAIN CHEESE TECHNOLOGIESAN EXAMPLE OF A FUNCTIONAL CATEGORIZATION OF CHEESES: THE ACS MODEL; CONCLUSION; ACKNOWLEDGMENT; REFERENCES; Chapter 4: Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking; STARTERS; THE LACTIC ACID BACTERIA; INDUSTRIAL CLASSIFICATION BASED ON CELL MORPHOLOGY; INDUSTRIAL CLASSIFICATION BASED ON OPTIMUM TEMPERATURE OF FERMENTATION; CLASSIFICATION OF CULTURES BASED ON FERMENTATION; NONFERMENTATIVE CHARACTERISTICS; INDUSTRIAL CLASSIFICATION BASED ON STRAIN COMPOSITION WHAT DETERMINES WHICH CULTURES TO USE FOR SPECIFIC CHEESE TYPES?USING STARTERS IN THE CHEESE FACTORY; BULK STARTER; DVS AND DVI; ARTISANAL CULTURES; PROTECTION OF STARTER CULTURE ACTIVITY; BACTERIOPHAGE; PROPER STORAGE OF STARTERS; THE IMPORTANCE OF LACTOSE FERMENTATION; TEMPERATURE SENSITIVITY; SALT SENSITIVITY OR SALT TOLERANCE; OTHER CRITERIA FOR STARTER CULTURES; REFERENCES; Chapter 5: The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese; CHEESE RIPENING; THE STRAIN YOU LOVE MAY BE YOUR OWN; FRENCH LESSONS IN BIODIVERSITY; TALES OF MOLD-RIPENED CHEESE REFERENCESChapter 6: The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses; ROLE OF NATURAL MILK MICROFLORA IN BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; ROLE OF NATURAL OR WILD STARTERS IN THE BIOCHEMICAL AND SENSORY CHARACTERISTICS OF CHEESES; DESCRIPTION OF THE MICROBIAL ECOSYSTEM OF TRADITIONAL HARD AND SEMIHARD COOKED MOUNTAIN CHEESES: THE EXAMPLE OF COMTÉ CHEESE; CONCLUSIONS; REFERENCES; Chapter 7: The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses; GENERAL ITALIAN CHEESE HISTORY; ROLE OF MICROBES STRETCHED CHEESESSEMIHARD PRESSED CHEESES; MOLECULAR CHARACTERIZATION OF PREDOMINANT NSLAB IN SOME ITALIAN TRADITIONAL CHEESES; REFERENCES; Chapter 8: Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking; WOODEN TOOLS IN TRADITIONAL CHEESEMAKING; LEGISLATION CONCERNING WOODIN CONTACT WITH MILKOR CHEESES; MICROBIAL ECOLOGY OF WOODEN VATS; WOODEN SHELVES, MICROBIAL ECOLOGY, AND TECHNOLOGICAL ROLES IN WATER EXCHANGES; SAFETY ASSESSMENT; MAIN CONCLUSIONS AND PERSPECTIVES; REFERENCES; Chapter 9: The Microfloras of Traditional Greek Cheeses HISTORICAL BACKGROUND |
| Record Nr. | UNINA-9910677107903321 |
| Washington, District of Columbia : , : ASM Press, , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Global cheesemaking technology : cheese quality and characteristics / / edited by Photis Papademas, Thomas Bintsis
| Global cheesemaking technology : cheese quality and characteristics / / edited by Photis Papademas, Thomas Bintsis |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (462 pages) : illustrations (some color) |
| Disciplina | 637.3 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Cheesemaking
Dairy processing |
| ISBN |
1-119-04618-1
1-119-04617-3 1-119-04616-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910271053203321 |
| Hoboken, New Jersey : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Global cheesemaking technology : cheese quality and characteristics / / edited by Photis Papademas, Thomas Bintsis
| Global cheesemaking technology : cheese quality and characteristics / / edited by Photis Papademas, Thomas Bintsis |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (462 pages) : illustrations (some color) |
| Disciplina | 637.3 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Cheesemaking
Dairy processing |
| ISBN |
1-119-04618-1
1-119-04617-3 1-119-04616-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910807726503321 |
| Hoboken, New Jersey : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Processing methods for Hispanic-style cheeses with unique functional properties ... annual report
| Processing methods for Hispanic-style cheeses with unique functional properties ... annual report |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 338.1 |
| Soggetto topico |
Cheese products - United States
Cheesemaking - United States Cheese products Cheesemaking |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1948-4909 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910698665803321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| 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 |
| 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 |
Tunick Michael
|
||
| 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-9910790608503321 |
|
Tunick Michael
|
||
| 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 |
|
Tunick Michael
|
||
| New York : , : Oxford University Press, , [2014] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
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 | ||
| ||
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 | ||
| ||
