Cheese Technology
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Technology Of Cheesemaking
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Author : Barry A. Law
language : en
Publisher: John Wiley & Sons
Release Date : 2011-06-24
Technology Of Cheesemaking written by Barry A. Law and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-24 with Technology & Engineering categories.
Now in a fully-revised new edition, 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. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. 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.
Cheese Technology
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Author : Josef Kammerlehner
language : en
Publisher:
Release Date : 2009
Cheese Technology written by Josef Kammerlehner and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cheese categories.
Global Cheesemaking Technology
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Author : Photis Papademas
language : en
Publisher: John Wiley & Sons
Release Date : 2017-09-26
Global Cheesemaking Technology written by Photis Papademas and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-26 with Technology & Engineering categories.
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Cheese
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Author : P. L. H. McSweeney
language : en
Publisher: Academic Press
Release Date : 2017
Cheese written by P. L. H. McSweeney and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cheese categories.
Processed Cheese Science And Technology
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Author : Mamdouh El-Bakry
language : en
Publisher: Woodhead Publishing
Release Date : 2022-02-11
Processed Cheese Science And Technology written by Mamdouh El-Bakry and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-11 with Technology & Engineering categories.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of references for further reading at the end of each chapter
Cheese Technology
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Author : J. M. Buch Kristensen
language : en
Publisher:
Release Date : 1999
Cheese Technology written by J. M. Buch Kristensen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cheese categories.
Advances In Cheese Technology
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Author : Frank Kosikowski
language : en
Publisher:
Release Date : 1958
Advances In Cheese Technology written by Frank Kosikowski and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1958 with Cheese categories.
The Technology Of Making Cheese From Camel Milk Camelus Dromedarius
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Author : J.-P. Ramet
language : en
Publisher: Food & Agriculture Org.
Release Date : 2001
The Technology Of Making Cheese From Camel Milk Camelus Dromedarius written by J.-P. Ramet and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
Research has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel milk cheese would be impossible to produce. However, if normal cheese-making procedures are adapted to camel milk's particular characteristics, satisfactory cheeses can be made. The technology of making cheese from camel milk describes the composition of camel milk, compares it with other milks and explains how it can be used to make cheese.
Fundamentals Of Cheese Science
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Author : P. F. Fox
language : en
Publisher: Springer Science & Business Media
Release Date : 2000-02-29
Fundamentals Of Cheese Science written by P. F. Fox and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-02-29 with Technology & Engineering categories.
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
Technology Of Cheesemaking
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Author : Barry A. Law
language : en
Publisher: Wiley-Blackwell
Release Date : 2010-07-26
Technology Of Cheesemaking written by Barry A. Law and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-07-26 with Technology & Engineering categories.
Now in a fully-revised new edition, 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. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. 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.