Fundamentals of Cheese Science

Inbunden, Engelska, 2000

AvPatrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee

2 769 kr

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Inbunden

3 179 kr

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Häftad

3 179 kr

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Provides coverage of the scientific aspects of cheese, emphasizing fundamental principles. This book contains 23 chapters that cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, and the flavor of cheese.

Produktinformation

Utgivningsdatum2000-02-29
Mått178 x 254 x undefined mm
FormatInbunden
SpråkEngelska
Antal sidor588
FörlagAspen Publishers Inc.,U.S.
ISBN9780834212602

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Cheese: Historical Aspects. Overview of Cheese Manufacture. Chemistry of Milk Constituents. Bacteriology of Cheese Milk. Starter Cultures. Enzymatic Coagulation of Milk. Post-Coagulation of Renneted Milk Gel. Salting of Cheese Curd. Cheese Yield. Microbiology of Cheese Ripening. Biochemistry of Cheese Ripening. Cheese Flavor. Cheese Rheology and Texture. Factors that Affect Cheese Quality. Acceleration of Cheese Ripening. Fresh Acid-Curd Cheese Varieties. Principal Families of Cheese. Processed Cheese and Substitute or Imitation Cheese Products. Cheese as a Food Ingredient. Pathogens and Food-Poisoning Bacteria in Cheese. Nutritional Aspects of Cheese. Whey and Whey Products. Analytical Methods for Cheese. Table of Sources. Index

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