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Bintsis, Thomas

Global Cheesemaking Technology: Cheese Quality and Characteristics

Bintsis, Thomas - Global Cheesemaking Technology: Cheese Quality and Characteristics, ebook

238,10€

Ebook, PDF with Adobe DRM
ISBN: 9781119046172
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Printing149 pages with an additional page accrued every 5 hours, capped at 149 pages
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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the bookexamines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.

Part Iprovidesan 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.

Keywords: Food Processing, Production & Manufacture, Food Types, Food Processing, Production & Manufacture, Food Types

Editor
 
Publisher
John Wiley and Sons, Inc.
Publication year
2017
Language
en
Edition
1
Page amount
496 pages
Categories
Technology, Energy, Traffic
 
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (PDF)
9781119046172
Printed ISBN
9781119046158

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