Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese GroupsThe first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available. |
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Contents
| 1 | |
DutchType Varieties | 39 |
SwissType Varieties | 83 |
MouldRipened Cheeses | 111 |
A ESTEBAN | 132 |
Bacterial SurfaceRipened Cheeses | 137 |
Iberian Cheeses | 173 |
Italian Cheese | 221 |
Domiati and Feta Type Cheeses | 301 |
Mozzarella and Pizza Cheese | 337 |
Fresh AcidCurd Cheese Varieties | 363 |
KALAB | 383 |
Some NonEuropean Cheese Varieties | 421 |
Processed Cheese Products | 467 |
Cheeses from Ewes and Goats Milk | 507 |
| 555 | |
Other editions - View all
Cheese: Chemistry, Physics and Microbiology: Chemistry, Physics and ... P. F. Fox Limited preview - 1999 |
Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups Patrick F. Fox Limited preview - 2012 |
Common terms and phrases
8-casein acid fermentation acidification activity amino acids brine calcium Camembert casein characteristic Cheddar cheese cheese flavour cheese milk cheese ripening cheese varieties cheesemaking coagulation coagulum composition concentration cows culture curd curd particles Dairy Res decrease Domiati dry matter Emmentaler enzymes fat content fatty acids Food free amino acids fresh cheese goats Gouda Gouda cheese growth Gruyère heat increase Kashkaval lactic acid bacteria lactobacilli lactose Lait Limburger Limburger cheese linens lipase lipolysis manufacture mesophilic micelles microorganisms Milchwissenschaft Milk Dairy moisture content months mould-ripened cheeses moulds Mozzarella NaCl Neth nitrogen Parmigiano Reggiano pasteurized peptides phosphate pickled pressing processed cheese propionic acid protein proteinases proteolysis proteolytic Queso raw milk rennet result rind roqueforti salt semi-hard sheep's smear cheeses soft soluble starter bacteria storage strains surface Swiss-type cheese syneresis Table temperature texture type of cheese water content whey yeasts
Bibliographic information
| Title | Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups |
| Author | P. F. Fox |
| Edition | 2, illustrated |
| Publisher | Springer, 2012 |
| ISBN | 1461526485, 9781461526483 |
| Length | 577 pages |
| Subjects | › › Science / Life Sciences / Microbiology Technology & Engineering / Food Science |
| Export Citation | BiBTeX EndNote RefMan |