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Format: Inbunden (Hardback)
Språk: Engelska
Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition
Antal sidor: 424
Utgivningsdatum: 2007-06-30
Förlag: Elsevier Science
Dimensioner: 240 x 151 x 20 mm
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ISBN: 9781845690601

Cheese Problems Solved

Name: Cheese Problems Solved
Price: 2174.00 SEK
Availability: InStock
Author: P L H McSweeney
ISBN: 9781845690601

av P L H McSweeney

Inbunden, Engelska, 2007-06-30

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Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.

Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.

Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process
An essential reference and problem solving manual for professionals and trainees in the cheese industry
Benefit from the knowledge of leading specialists in the field

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Dairy Chemistry and Biochemistry

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This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) ...

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P. L .H. McSweeney is Associate Professor in the Department of Food and Nutritional Sciences at University College Cork, Ireland. Dr McSweeney is internationally recognised for his research in the field of cheese science. CONTRIBUTORS: P L H McSweeney; E Alichanides; Y Ardo; J M Banks; T Beresford; C W Donnelly; E-M Dustrerhoft; G van den Berg; N Y Farkye, M T Frolich-Wyder; H P Bachmann; M Gobbetti; R Di Cagno; T P Guinee; A L Kelly; P S Kindstedt; N M O'Brien; T P O'Connor; J Sheehan; H E Spinnler; M N Leclercq-Perlat.