Screen LibraryFundamentals of Cheese Science /
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology...
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| Main Authors: | |
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| Corporate Authors: | |
| Group Author: | ; ; |
| Published: |
Springer US : Imprint: Springer,
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| Publisher Address: | Boston, MA : |
| Publication Dates: | 2017. |
| Literature type: | eBook |
| Language: | English |
| Edition: | Second edition. |
| Subjects: | |
| Online Access: |
http://dx.doi.org/10.1007/978-1-4899-7681-9 |
| Summary: |
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters 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, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. |
| Carrier Form: | 1 online resource : illustrations |
| ISBN: | 9781489976819 |
| Index Number: | TP248 |
| CLC: | TS201 |
| Contents: | Cheese: Historical Aspects -- Overview of Cheese Manufacture -- Principal Families of Cheese -- Chemistry of Milk Constituents -- Bacteriology of Cheese Milk -- Starter Cultures -- Enzymatic Coagulation of Milk -- Post-Coagulation Treatment of the Renneted-Milk Gel -- Salting of Cheese Curd -- Cheese Yield -- Microbiology of Cheese Ripening -- Biochemistry of Cheese Ripening -- Cheese Flavour -- Cheese: Structure, Rheology and Texture -- Factors That Affect Cheese Quality -- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties -- Processed Cheese and Substitut |