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
Related item
Genre
  • Bibliography
  • Electronic books.
  • Illustrated
  • text
Language
  • English

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

Summary holdings does not include live availability details. Select a library name for the full Holdings display.

Location of copy Shelfmark Online location Holdings Notes
British Library: Lending Collection m10/.26134
British Library: Science, Technology and Industry, St Pancras Reading Rooms (B) 637.3
University of Cambridge Libraries: Moore Library: Main Library SF271 .T434 2010
City, University of London Online location Open ebook
University of Edinburgh Libraries Online location
University of Edinburgh Libraries Online location
London Metropolitan University Library: Holloway Road Library 637.3 TEC
University of Manchester Library Online location
University of Manchester Library Online location Wiley ebooks
National Library of Scotland: General Reading Room, Edinburgh (stored offsite) HB3.211.1.97
National Library of Wales / Llyfrgell Genedlaethol Cymru: Contact the National Library of Wales / Llyfrgell Genedlaethol Cymru PRINT 2010 MB 19491
University of Nottingham Libraries: James Cameron-Gifford Library
University of Oxford Libraries: Bodleian Library Week 53 (10)
University of Reading Library: Contact the University of Reading Library CANCELLED ORDER (DELAYED PUBL)
University of Reading Library: University Library: 3rd Floor 637.33-TEC
University of Reading Library: University Library: 3rd Floor 637.33-TEC
University of Reading Library Online location
University of Reading Library: University Library: Electronic resource XX(1297244.1)
University of Reading Library Online location
University of Reading Library: University Library: Electronic resource XX(1338175.1)
Sheffield Hallam University Library Online location
Sheffield Hallam University Library Online location Dawsonera VLE ebooks
Sheffield Hallam University Library: Adsetts Main Collection 637.3 TE (LEVEL 5)
University of Southampton Library Online location View online
University of Southampton Library: Internet Internet
Trinity College Dublin Library: Santry Book Repository HL-322-203
UCL Library Services Online location
University of Warwick Library Online location Connect to Wiley e-book

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