The Science Of Cheese
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The Science Of Cheese
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Author : Michael Tunick
language : en
Publisher: Oxford University Press
Release Date : 2014
The Science Of Cheese written by Michael Tunick and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Science categories.
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
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.
Science And Practice Of Cheese Making
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Author : LUCIUS LINCOLN. VAN SLYKE
language : en
Publisher: Applewood Books
Release Date : 2008
Science And Practice Of Cheese Making written by LUCIUS LINCOLN. VAN SLYKE and has been published by Applewood Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking categories.
Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making 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.
The Science And Practice Of Cheese Making
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Author : Lucius Lincoln Van Slyke
language : en
Publisher:
Release Date : 1918
The Science And Practice Of Cheese Making written by Lucius Lincoln Van Slyke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1918 with Cheese categories.
Fundamentals Of Cheese Science
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Author : Patrick F. Fox
language : en
Publisher: Springer
Release Date : 2016-08-22
Fundamentals Of Cheese Science written by Patrick F. Fox and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-22 with Technology & Engineering categories.
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.
Global Cheesemaking Technology
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Author : Photis Papademas
language : en
Publisher: John Wiley & Sons
Release Date : 2017-11-16
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 2017-11-16 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.
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.
Cheese And Microbes
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Author : Catherine W. Donnelly
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-01
Cheese And Microbes written by Catherine W. Donnelly 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 2014-04-01 with Science categories.
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
The Science And Practice Of Cheese Making
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Author : Lucius Lincoln Van Slyke
language : en
Publisher:
Release Date : 1909
The Science And Practice Of Cheese Making written by Lucius Lincoln Van Slyke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1909 with Cheese categories.