Cheese : chemistry, physics and microbiology
Author(s)
Bibliographic Information
Cheese : chemistry, physics and microbiology
Elsevier Academic Press, 2004
3rd ed
- : set
- v. 1
- v. 2
Available at / 15 libraries
-
Science and Technology Library, Kyushu University
v. 1648.18/F 42058212007003272,
v. 2648.18/F 42058212007003284 -
v. 1 : General aspects648.18||F||1200421025,
v. 2 : Major cheese groupes648.18||F||2200421026 OPAC
-
University of Miyazaki Library/ Library Director:Ikari Tetsuo図
v. 1648.18||F42||105006387,
v. 2648.18||F42||205006388 -
No Libraries matched.
- Remove all filters.
Note
Previous ed.: London : Chapman & Hall, 1993
v. 1. General aspects -- v. 2. Major cheese groupes
Includes bibliographical references and indexes
Description and Table of Contents
- Volume
-
: set ISBN 9780122636516
Description
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.
Table of Contents
- 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
- Volume
-
v. 1 ISBN 9780122636523
Description
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.
Table of Contents
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
- Volume
-
v. 2 ISBN 9780122636530
Description
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.
Table of Contents
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
by "Nielsen BookData"
