Technology of Cheesemaking - Couverture rigide

Couverture rigide

ISBN 10 : 0849397448 ISBN 13 : 9780849397448

Editeur : CRC Press Inc, 1999

Synopsis

This is a guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses. Emphasis is placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed. This book provides process technologists, product developers, and research scientists with a complete reference to cheese technology, including the physical, chemical and biological aspects. Features

A propos du livre

Présentation de l'éditeur

This book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi–soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry.

The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants – from milk process science, through curd process science, to cheese ripening science and quality assessment.

Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Revue de presse

"An outstanding source of basic as well as cutting edge information related to the different aspects of cheesemaking" – Food Biochemistry Vol 24 No. 4

"Highly recommended.... Should be in the hands of every cheesemaker and scientist interested in the subject matter" – Food Science and Technology Today

"The editor is to be congratulated on assembling such an impressive compendium" – Chemistry and Industry, September 2000

"The strengths of the book are its selection of information, the presentation of the most relevant data in a concise, readable style, and its brevity...an excellent summary of cheese making technology." – Food Research International 33

"a must for all professionals working in the cheese industry...a strong recommendation to purchase and at the earliest opporunity" – Food Australia 52 (10)

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 1999
• Langue: anglais
• ISBN 10: 0849397448
• ISBN 13: 9780849397448
• Reliure: Relié
• Nombre de pages: 336
• Éditeur: Law Barry A.
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible