Technology of Cheesemaking
Seiten
2001
Sheffield Academic Press (Verlag)
978-1-84127-037-1 (ISBN)
Sheffield Academic Press (Verlag)
978-1-84127-037-1 (ISBN)
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A work covering the science and technology underlying cheesemaking, as practised in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology is integrated throughout.
This volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants. It is designed to provide a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific bases.
This volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants. It is designed to provide a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific bases.
Origins, development and basic operations of cheesemaking technology; Production, action and application of rennet and coagulants; Formation of cheese curd; Production, application and action of lactic cheese starter cultures; Secondary cheese cultures; Cheese ripening and cheese flavour technology; Technology, biochemistry and functionality of pasta filata / pizza cheese; Eye formation and Swiss-type cheeses; Microbiological surveillance and control in cheese manufacture; Grading and sensory profiling of cheese; References ; Index .
| Erscheint lt. Verlag | 1.1.2001 |
|---|---|
| Reihe/Serie | Sheffield food technology ; Vol 6 |
| Zusatzinfo | 65 |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Gewicht | 826 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-84127-037-7 / 1841270377 |
| ISBN-13 | 978-1-84127-037-1 / 9781841270371 |
| Zustand | Neuware |
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