Technology of Cheesemaking

1. Auflage 1999
ISBN: 978-0-8493-9744-8
Verlag: Taylor & Francis

Buch, Englisch, 336 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 789 g

Reihe: Sheffield Food Technology

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process
Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed.
This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical, chemical and biological aspects.

Features

Autoren/Hrsg.

Law, Barry A.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Origins and Basic Principles of Cheesemaking Technology. Formation of Cheese Curd. Production, Application, and Action of Cheese Coagulants. Production, Application and Action of Lactic Cheese Starter Cultures. Automated Cheesemaking Systems. Microbiology, Biochemistry, and Technology of Secondary Cheese Cultures in Mould-Ripened and Smear-Ripened Cheese. Cheese Flavor and Cheese Ripening Technology. Microbiology, Biochemistry, Rheology and Technology of Pasta filata Cheese. Microbiology, Biochemistry, Rheology and Technology of Cheeses with Eyes. Microbiological Safety Assurance in the Cheese Manufacturing Industry. Grading and Sensory Evaluation of Cheese.

NTI/Sales Copy

Über Autor(innen)

Barry A. Law