Cheese [Elektronisk resurs] Chemistry, Physics and Microbiology. Vol. 2 Major Cheese Groups / Edited by Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan and Timothy P. Guinee.
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Fox, Patrick F. (redaktör/utgivare)
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McSweeney, Paul L. H. (redaktör/utgivare)
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Cogan, Timothy M. (redaktör/utgivare)
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Guinee, Timothy P. (redaktör/utgivare)
- 3. ed.
- Publicerad: Burlington : Academic Press, 2004
- Engelska online resource (xvii, 434 s., 15 pl.-s.
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Serie: Cheese: Chemistry, Physics and Microbiology ; 2
- Relaterad länk:
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http://www.sciencedi... (Table of contents)
Innehållsförteckning
Sammanfattning
Stäng
- Diversity of cheese varieties: An overview / P.L.H. McSweeney, G. Ottogalli, P.F. Fox -- General aspects of cheese technology / R.J. Bennett, K.A. Johnston -- Extra-hard varieties / M. Gobbetti -- Cheddar cheese and related dry-salted cheese varieties / R.C. Lawrence, J. Gilles, L.K. Creamer, V.L. Crow, H.A. Heap, C.G. Honoré, K.A. Johnston, P.K. Samal -- Gouda and related cheeses / G. van den Berg, W.C. Meijer, E.-M. Düsterhöft, G. Smit -- Cheeses with propionic acid fermentation / M.T. Fröhlich-Wyder, H.P. Bachmann -- Surface mould-ripened cheeses / H.-E. Spinnler, J.-C. Gripon -- Blue cheese / M.D. Cantor, T. van den Tempel, T.K. Hansen, Y. Ardö -- Bacterial surface-ripened cheeses / N.M. Brennan, T.M. Cogan, M. Loessner, S. Scherer -- Cheese varieties ripened in brine / M.H. Abd El-Salam, E. Alichanidis -- Pasta-filata cheeses / P. Kindstedt, M. Carić, S. Milanović -- Cheeses made from ewes' and goats' milk / M. Medina, M. Nuñez -- Acid- and acid/rennet-curd cheeses part A: Quark, cream cheese and related varieties / D. Schulz-Collins, B. Senge -- Acid- and acid/rennet-curd cheeses part B: Cottage cheese / N.Y. Farkye -- Acid- and acid/rennet-curd cheeses part C: Acid-heat coagulated cheeses / N.Y. Farkye -- Pasteurized processed cheese and substitute/imitation cheese products / T.P. Guinee, M. Carić, M Kaláb -- Cheese as an ingredient / T.P. Guinee, K.N. Kilcawley.
- 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.
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