Improving The Flavour Of Cheese
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Improving The Flavour Of Cheese
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Author : B C Weimer
language : en
Publisher: Elsevier
Release Date : 2007-04-30
Improving The Flavour Of Cheese written by B C Weimer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-30 with Technology & Engineering categories.
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. - Discusses the wealth of research in the area of flavour development - Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour - Concludes with a selection of case studies on specific product types
Cheese Chemistry Physics And Microbiology
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Author : Patrick F. Fox
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Cheese Chemistry Physics And Microbiology written by Patrick 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 2012-12-06 with Science categories.
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.
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.
Reinventing The Wheel
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Author : Bronwen Percival
language : en
Publisher: Univ of California Press
Release Date : 2017-09-05
Reinventing The Wheel written by Bronwen Percival and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-05 with Cooking categories.
"Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Experiment Station Record
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Author : United States. Office of Experiment Stations
language : en
Publisher:
Release Date : 1932
Experiment Station Record written by United States. Office of Experiment Stations and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1932 with Agricultural experiment stations categories.
Processed Cheese And Analogues
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2011-05-03
Processed Cheese And Analogues written by Adnan Y. Tamime 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 2011-05-03 with Technology & Engineering categories.
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Cheese
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Author : Paul L.H. McSweeney
language : en
Publisher: Elsevier
Release Date : 2025-06-16
Cheese written by Paul L.H. McSweeney and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2025-06-16 with Technology & Engineering categories.
Cheese: Chemistry, Physics and Microbiology, Fifth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient. Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2). - Thoroughly revised edition brings updated, new chapters that cover cheese structure, digestibility, acid-curd, and acid/heat coagulated cheeses - Offers practical explanations and solutions to challenges, including case studies - Presents content that is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
Microbial Biotechnology Principles And Applications 3rd Edition
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Author : Yuan Kun Lee
language : en
Publisher: World Scientific Publishing Company
Release Date : 2013-01-30
Microbial Biotechnology Principles And Applications 3rd Edition written by Yuan Kun Lee and has been published by World Scientific Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-01-30 with Science categories.
The rapidly expanding molecular biological techniques and approaches have significant impact on microbial biotechnology, hence the need for the addition of four new chapters in the third edition of this textbook — “Chapter 3: Application of ‘Omics’ Technologies in Microbial Fermentation”, “Chapter 5: Microbial Genome Mining for Identifying Antimicrobial Targets”, “Chapter 21: Bacterial Biofilm: Molecular Characterization and Impacts on Water Management” and “Chapter 23: Microbial Biomining”. “Chapter 15: Transgenic Plants” has been completely revised while most of the other chapters have been thoroughly updated in this new edition.There already exist a number of excellent general textbooks on microbiology and biotechnology that deal with the basic principles of microbial biotechnology. To complement them, this book focuses on the various applications of microbial-biotechnological principles. A teaching-based format is adopted, whereby working problems, as well as answers to frequently asked questions, supplement the main text. The book also includes real life examples of how the application of microbial-biotechnological principles has achieved breakthroughs in both research and industrial production.Although written for polytechnic students and undergraduates, the book contains sufficient information to be used as a reference for postgraduate students and lecturers. It may also serve as a resource book for corporate planners, managers and applied research personnel.
Improving Health And Nutrition Through Bioactive Compounds
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Author : Maira Rubi Segura Campos
language : en
Publisher: Elsevier
Release Date : 2024-11-22
Improving Health And Nutrition Through Bioactive Compounds written by Maira Rubi Segura Campos and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-11-22 with Science categories.
Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. It covers various bioactive compounds, including peptides, phenols, and flavonoids as foods to consider for complementary treatment in disease management. Written for nutrition researchers, food scientists, graduate students and other food science and health professionals, this book is a welcomed reference for those who wish to better understand the role of bioactive compounds and functional foods in the treatment and prevention of disease. - Highlights dietary alternatives to health management and disease treatment and prevention - Covers bioactive constituents of foods, phytochemicals, and the effect of digestion or processing on food components - Considers the link between food composition and processing on the nutritional and functional quality of foods, along with the role of diet in enhancing consumer health
American Farming And Stock Raising
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Author : Charles Louis Flint
language : en
Publisher:
Release Date : 1892
American Farming And Stock Raising written by Charles Louis Flint and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1892 with Agriculture categories.