Fundamentals of cheese science /
Patrick F. Fox...[y otros]
- 1a edición
- ix, 587 páginas : ilustraciones, gráficas, diagramas, tablas, fotos
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.
0-8342-1260-9
175160
Quesos Fabricación de queso Calidad del queso Grados de queso Cheeses Cheese making Cheese quality Cheese grades