Fundamentals of cheese science / Patrick F. Fox...[y otros]

Contributor(s):

Material type:

TextMaryland, Unites States of America : Aspen Publishers, 2000Edition: 1a ediciónDescription: ix, 587 páginas : ilustraciones, gráficas, diagramas, tablas, fotosISBN:

0-8342-1260-9

Subject(s):

DDC classification:

637.3 F69 2000 20

LOC classification:

SF271 .F69 2000

Contents:

Cheese: Historical Aspects -- Overview of Cheese Manufacture -- Principal Families of Cheese -- Chemistry of Milk Constituents -- Bacteriology of Cheese Milk -- Starter Cultures -- Enzymatic Coagulation of Milk -- Post-Coagulation Treatment of the Renneted-Milk Gel -- Salting of Cheese Curd -- Cheese Yield -- Microbiology of Cheese Ripening -- Biochemistry of Cheese Ripening -- Cheese Flavour -- Cheese: Structure, Rheology and Texture -- Factors that Affect Cheese Quality -- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties -- Processed Cheese and Substitute/Imitation Cheese Products -- Cheese as an Ingredient -- Pathogens in Cheese and Foodborne Illnesses -- Nutritional Aspects of Cheese -- Current Legislation on Cheese -- Whey and Whey Products --

Scope and content: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

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Holdings
Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Libro	Ingenieria Agroindustrial		General		637.3 F69 2000 (Browse shelf(Opens below))				Ej. 1	Available (Préstamo interno)			1102006291

Incluye bibliografías

Cheese: Historical Aspects --
Overview of Cheese Manufacture --
Principal Families of Cheese --
Chemistry of Milk Constituents --
Bacteriology of Cheese Milk --
Starter Cultures --
Enzymatic Coagulation of Milk --
Post-Coagulation Treatment of the Renneted-Milk Gel --
Salting of Cheese Curd --
Cheese Yield --
Microbiology of Cheese Ripening --
Biochemistry of Cheese Ripening --
Cheese Flavour --
Cheese: Structure, Rheology and Texture --
Factors that Affect Cheese Quality --
Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties --
Processed Cheese and Substitute/Imitation Cheese Products --
Cheese as an Ingredient --
Pathogens in Cheese and Foodborne Illnesses --
Nutritional Aspects of Cheese --
Current Legislation on Cheese --
Whey and Whey Products --

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

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