Počet záznamů: 1
Fundamentals of Cheese Science
Údaje o názvu Fundamentals of Cheese Science [electronic resource] / by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney. Údaje o vydání 2nd ed. 2017. Nakladatel Boston, MA : Springer US : Imprint: Springer, 2017. Fyz.popis XV, 799 p. 271 illus., 78 illus. in color. online resource. ISBN 9781489976819 Úplný obsah 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 Substitute/Imitation Cheese Products -- Ingredient Cheese and Ingredients Derived from Cheese -- Pathogens and Foodborne Illness in Cheese -- Nutritional Aspects of Cheese -- Current legislation on cheese -- Chapter 22: Whey and Whey Products. Poznámky k dostupnosti Přístup pouze pro oprávněné uživatele Dal.odpovědnost Guinee, Timothy P. Cogan, Timothy M. McSweeney, Paul L. H. Dal.odpovědnost SpringerLink (Online service) Předmět.hesla Chemistry. * Food - Biotechnology. * Bacteriology. * Microbiology. Forma, žánr elektronické knihy electronic books Země vyd. Spojené státy americké Jazyk dok. angličtina Druh dok. Elektronické knihy URL Plný text pro studenty a zaměstnance UPOL 
kniha
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.
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 Substitute/Imitation Cheese Products -- Ingredient Cheese and Ingredients Derived from Cheese -- Pathogens and Foodborne Illness in Cheese -- Nutritional Aspects of Cheese -- Current legislation on cheese -- Chapter 22: Whey and Whey Products.
Počet záznamů: 1