Technology of cheesemaking / edited by Barry A. Law and A.Y. Tamime.
Edition
- 2nd ed.
Published
- Malden, MA : Blackwell 2010
Physical description
1 online resource (514 p.)
ISBN
- 1-283-17802-8
- 9786613178022
- 1-4443-2374-1
- 1-4443-2375-X
Notes
- Description based upon print version of record.
- Includes bibliographical references and index.
- Other format: Also available in printed form.
- Reproduction available: Electronic reproduction. Hoboken, N.J. : Wiley InterScience, 2010. Mode of access: World Wide Web. System requirements: Web browser. Title from title screen (viewed on May 27, 2010). Access may be restricted to users at subscribing institutions.
- Mode of access: World Wide Web
- English
- Print version record.
Contents
- Technology of Cheesemaking; Contents; Preface to the Technical Series; Preface to the Second Edition; Preface to the First Edition; Contributors; 1 The Quality of Milk for Cheese Manufacture; 2 The Origins, Development and Basic Operations of Cheesemaking Technology; 3 The Production, Action and Application of Rennet and Coagulants; 4 The Formation of Cheese Curd; 5 The Production, Application and Action of Lactic Cheese Starter Cultures; 6 Secondary Cheese Starter Cultures; 7 Cheese-Ripening and Cheese Flavour Technology
- 8 Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese9 Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese; 10 Eye Formation and Swiss-Type Cheeses; 11 Microbiological Surveillance and Control in Cheese Manufacture; 12 Packaging Materials and Equipment; 13 The Grading and Sensory Profiling of Cheese; Index
Subject
- Cheesemaking.
- Dairy processing.
- Cheesemaking.
- Dairy processing.
- TECHNOLOGY & ENGINEERING Agriculture General.
- Cheese industry.
- Cheesemaking.
- kaasbereiding
- voedseltechnologie
- food technology
- kazen
- cheeses
- Food and Bioprocess Engineering (General)
- Dairy Science
- Levensmiddelen- en bioproceskunde (algemeen)
- Zuivelkunde
Other names
Related item
- Other format: ; ISBN: 1-4051-8298-9
Genre
- Bibliography
- Electronic books.
- Illustrated
- text
Language
- English
Internet Resources
- http://ed-primo.hosted.exlibrisgroup.com/openurl/44UOE/44UOE_services_page?u.ignore_date_coverage=true&rft.mms_id=9924022330102466
- http://www.vlebooks.com/vleweb/product/openreader?id=ShefHallam&isbn=9781444323757
- https://manchester.primo.exlibrisgroup.com/discovery/openurl?institution=44MAN&vid=44MAN_INST:MU_NUI?u.ignore_date_coverage=true&rft.mms_id=992981776696301631 ; Wiley ebooks
- https://onlinelibrary.wiley.com/doi/book/10.1002/9781444323740
- https://onlinelibrary.wiley.com/doi/book/10.1002/9781444323740 ; View online
- https://shu-primo.hosted.exlibrisgroup.com/openurl/44SHU/44SHU_VU1?u.ignore_date_coverage=true&rft.mms_id=9912401602501 ; VLE ebooks
Summary
- 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 publicati
Holding libraries