Buch, Englisch, 336 Seiten, Format (B × H): 164 mm x 242 mm, Gewicht: 814 g
Buch, Englisch, 336 Seiten, Format (B × H): 164 mm x 242 mm, Gewicht: 814 g
ISBN: 978-1-84127-037-1
Verlag: Sheffield Academic Press
This book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry.
The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.
Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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.
