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Fundamentals of cheese science

Fox, Patrick F.

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Fundamentals of cheese science

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Fundamentals of cheese science/ by Patrick F. Fox ... [et al.].
其他作者:	Fox, Patrick F.
出版者:	Boston, MA :Springer US : : 2017.,
面頁冊數:	xv, 799 p. :ill., digital ;24 cm.
內容註:	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.
Contained By:	Springer eBooks
標題:	Cheese. -
電子資源:	http://dx.doi.org/10.1007/978-1-4899-7681-9
ISBN:	9781489976819

Fundamentals of cheese science
Fundamentals of cheese science[electronic resource] /by Patrick F. Fox ... [et al.]. - 2nd ed. - Boston, MA :Springer US :2017. - xv, 799 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9781489976819

Standard No.: 10.1007/978-1-4899-7681-9doiSubjects--Topical Terms:

916852
Cheese.

LC Class. No.: TP248.65.F66

Dewey Class. No.: 637.3

Fundamentals of cheese science
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245 0 0 $a Fundamentals of cheese science $h [electronic resource] / $c by Patrick F. Fox ... [et al.].
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505 0 $a 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.
520 $a 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.
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