Number of the records: 1
Fundamentals of Cheese Science
Title statement Fundamentals of Cheese Science [electronic resource] / by Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney. Edition statement 2nd ed. 2017. Publication Boston, MA : Springer US : Imprint: Springer, 2017. Phys.des. XV, 799 p. 271 illus., 78 illus. in color. online resource. ISBN 9781489976819 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 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. Notes to Availability Přístup pouze pro oprávněné uživatele Another responsib. Guinee, Timothy P. Cogan, Timothy M. McSweeney, Paul L. H. Another responsib. SpringerLink (Online service) Subj. Headings Chemistry. * Food - Biotechnology. * Bacteriology. * Microbiology. Form, Genre elektronické knihy electronic books Country Spojené státy americké Language angličtina Document kind Electronic books URL Plný text pro studenty a zaměstnance UPOL 
book
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.
Number of the records: 1