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 : 2014-04
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 2014-04 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.
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.
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 Problems Solved
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Author : P L H McSweeney
language : en
Publisher: Elsevier
Release Date : 2007-06-30
Cheese Problems Solved written by P 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 2007-06-30 with Technology & Engineering categories.
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field
Cheesemaking Practice
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Author : R. Scott
language : en
Publisher: Springer Science & Business Media
Release Date : 1998-09-30
Cheesemaking Practice written by R. Scott 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 1998-09-30 with Cooking categories.
The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.
Improving The Flavour Of Cheese
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Author : Bart Weimer
language : en
Publisher: CRC Press
Release Date : 2007-05-11
Improving The Flavour Of Cheese written by Bart Weimer and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-11 with Technology & Engineering categories.
With contributions from a distinguished team of authors, this collection reviews the wealth of recent research on how to improve the flavor of cheese. The book begins by reviewing the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development, carbohydrate metabolism, commercially important traits, and functional genomics. Subsequent chapters cover ingredients and processing parameters, physical factors affecting flavor, controlling off flavors, and monitoring fermentation and ripening. The book includes coverage of modelling, defining, and measuring cheese flavor as well as case studies for hard, soft-ripened, and low-fat cheeses.
Cheese And Microbes
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Author : Catherine W. Donnelly
language : en
Publisher: ASM Press
Release Date : 2014-04-30
Cheese And Microbes written by Catherine W. Donnelly and has been published by ASM Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-30 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.
Cheese And Culture
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Author : Paul Kindstedt
language : en
Publisher: Chelsea Green Publishing
Release Date : 2012-04-01
Cheese And Culture written by Paul Kindstedt and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-01 with Cooking categories.
Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.
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.
Microbiology And Biochemistry Of Cheese And Fermented Milk
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Author : B.A. Law
language : en
Publisher: Springer Science & Business Media
Release Date : 1997-07-31
Microbiology And Biochemistry Of Cheese And Fermented Milk written by B.A. Law 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 1997-07-31 with Science categories.
This new edition follows the successful structure of the first edition bringing together information on a wide range of fermented dairy products. It takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized in the past decade by the adoption of molecular biology techniques. Another important feature is the inclusion of a new chapter on the sensory evaluation of dairy flavors. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It will also be an essential reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.