Cheese: Chemistry, Physics and Microbiology: Chemistry, Physics and Microbiology (Major Cheese Groups)Patrick F. Fox Springer Science & Business Media, 1999 M02 28 - 577 páginas The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available. |
Contenido
Cheddar Cheese and Related DrySalted Cheese Varieties | 1 |
DutchType Varieties | 39 |
SwissType Varieties | 83 |
MouldRipened Cheeses | 111 |
Bacterial SurfaceRipened Cheeses | 137 |
Iberian Cheeses | 173 |
Italian Cheese | 221 |
North European Varieties of Cheese | 245 |
Cheeses of the former USSR | 281 |
Domiati and Feta Type Cheeses | 301 |
Mozzarella and Pizza Cheese | 337 |
Fresh AcidCurd Cheese Varieties | 363 |
Some NonEuropean Cheese Varieties | 419 |
Processed Cheese Products | 465 |
505 | |
Index | 553 |
Otras ediciones - Ver todas
Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups P. F. Fox Vista previa limitada - 2012 |
Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups Patrick F. Fox Vista previa limitada - 2012 |
Términos y frases comunes
acidification added amino acids B-casein bovine brine calcium Camembert casein characteristics Cheddar cheese cheese milk cheese production cheese varieties cheesemaking citrate coagulation composition concentration Cottage cheese cows cream Dairy Res Dairy Sci decrease dry matter Emmentaler emulsifying agent enzymes ewes fat content Feta formation free amino acids fresh cheese goats Gouda growth heated higher hydrolysis increase Kashkaval Kosikowski lactic acid bacteria lactobacilli lactose Lait lipase lipolysis melting mesophilic micelles microorganisms Milchwissenschaft Milk Dairy mixture moisture content months mould-ripened moulds Mozzarella cheese NaCl Neth nitrogen Parmigiano Reggiano pasteurized peptides phosphate pickled cheeses pressed Proc processed cheese proteinases proteolysis proteolytic Quarg Queso Blanco raw milk rennet rind salt semi-hard sheep's milk skim milk smear soft cheese soluble starter bacteria storage strains subsp surface Swiss-type syneresis Table temperature texture type of cheese water content whey proteins yeasts