Global Cheesemaking Technology (eBook)
John Wiley & Sons (Verlag)
978-1-119-04617-2 (ISBN)
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.
About the Editors
PHOTIS PAPADEMAS is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus.
THOMAS BINTSIS is a consultant to the dairy industry and auditor of food safety management systems, and was formerly an adjunct lecturer at the Technological Education Institute of West Macedonia, Greece.
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.
About the Editors PHOTIS PAPADEMAS is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus. THOMAS BINTSIS is a consultant to the dairy industry and auditor of food safety management systems, and was formerly an adjunct lecturer at the Technological Education Institute of West Macedonia, Greece.
| Erscheint lt. Verlag | 26.9.2017 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Calcium equilibrium in bovine milk • Calcium equilibrium in cheese • Changes in the calcium equilibrium of cheese during ripening • Cheese in antiquity • Cheese in the Middle Ages and Renaissance • Cheese in the Modern Era • Colloidal calcium phosphate • Dairy Food • Food Processing, Production & Manufacture • Food Science & Technology • Food Types • Forms of calcium in milk • Global Cheesemaking Technology Cheese Quality and Characteristics • Herstellung u. Verarbeitung von Lebensmitteln • influence of calcium on physicochemical properties of cheese • Käse • Käse • Lebensmittel • Lebensmittelforschung u. -technologie • Manipulation of calcium equilibrium in cheese • Mechanisms of calcium equilibrium changes during cheese ripening • Methods of calcium equilibrium determination in cheese • Milcherzeugnis • Milchprodukte • Modification of calcium equilibrium in bovine milk • Origins of Cheese • Photis Papademas • The influence of Ca equilibrium on cheese microstructure • The influence of calcium on cheese rheology and functionality • Thomas Bintsis |
| ISBN-10 | 1-119-04617-3 / 1119046173 |
| ISBN-13 | 978-1-119-04617-2 / 9781119046172 |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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