Cheese : chemistry, physics and microbiology

著者

• Fox, P. F.

書誌事項

Cheese : chemistry, physics and microbiology

edited by Patrick F. Fox ... [et al.]

Elsevier Academic Press, 2004

3rd ed

• : set
• v. 1
• v. 2

注記

Previous ed.: London : Chapman & Hall, 1993

v. 1. General aspects -- v. 2. Major cheese groupes

Includes bibliographical references and indexes

内容説明・目次

巻冊次

: set ISBN 9780122636516

内容説明

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50 per cent of cheese production in some countries. This third edition of the highly successful two-volume work on the scientific aspects of "Cheese: Chemistry, Physics, and Microbiology" is available in two volumes entitled "General Aspects" and "Major Cheese Groups". This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Volume one will focus on general aspects on the principles of cheese science, while volume two focuses on major cheese groups which is devoted to the characteristics of the principle families of cheese. "Cheese: Chemistry, Physics, and Microbiology Two-Volume Set" is available for purchase as a set, and as well, so are the volumes individually. Extensive referencing gives further exploration on related cheese topics. Produced in a new 2-color format, it is illustrated with numerous figures and tables.

目次

• Raw mild cheeses
• instrumental techniques
• toxins in cheese
• nutritional aspects of cheese
• cheese as an ingredient
• genetics of starter bacteria
• the microbiology of cheese ripening

巻冊次

v. 1 ISBN 9780122636523

内容説明

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

目次

Cheese: An Overview Rennets: General and Molecular Aspects Rennet-induced Coagulation of Milk The Syneresis of Rennet-coagulated Curd Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels Starter Cultures: General Aspects Starter Cultures: Genetics Starter Cultures: Bacteriophage Secondary and Adjunct Cultures Salt in Cheese: Physical, Chemical and Biological Aspects Application of Membrane Separation Technology to Cheese Production The Microbiology of Cheese Ripening Raw Milk Cheeses Biochemistry of Cheese Ripening: Introduction and Overview Metabolism of Residual Lactose and of Lactate and Citrate Lipolysis and Catabolism of Fatty Acids in Cheese Proteolysis in Cheese during Ripening Catabolism of Amino Acids in Cheese during Ripening Sensory Character of Cheese and its Evaluation Cheese Flavour: Instrumental Techniques Rheology and Texture of Cheese Growth and Survival of Microbial Pathogens in Cheese Toxins in Cheese Nutritional Aspects of Cheese Factors that Affect the Quality of Cheese Index

巻冊次

v. 2 ISBN 9780122636530

内容説明

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually.

目次

Diversity of Cheese Varieties: An Overview General Aspects of Cheese Technology Extra-Hard Varieties Cheddar Cheese and Related Dry-salted Cheese Varieties Gouda and Related Cheeses Cheeses with Propionic Acid Fermentation Surface Mold-ripened Cheeses Blue Cheese Bacterial Surface-ripened Cheeses Cheese Varieties Ripened in Brine Pasta-Filata Cheeses Cheeses Made from Ewe's and Goat's Milk Acid- and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties Acid- and Acid/Rennet-curd Cheeses Part B: Cottage Cheese Acid- and Acid/Rennet-curd Cheeses Part C: Acid-heat Coagulated Cheeses Pasteurized Processed Cheese and Substitute/Imitation Cheese Products Cheese as an Ingredient

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA69272635
• ISBN:
  • 0122636511
  • 012263652X
  • 0122636538
• LCCN: 2004105782
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London ; Oxford ; San Diego
• ページ数/冊数: 2 v. (xi, 617 p.; xi, 434 p.)
• 大きさ: 29 cm
• 分類:
  • NDC8 : 648.18
  • DC22 : 637.3
• 件名:
  • LCSH : Cheese
  • LCSH : Cheesemaking
  • LCSH : Cheese -- Varieties