Synopsis
Unlock the science behind soft cheeses like Camembert and Roquefort. This authoritative bulletin explains how molds influence texture, acidity, and flavor during cheese ripening, based on careful experiments and observations.
This study presents the biological processes that shape ripening, including how specific molds transform curd into a soft, flavorful cheese. It also describes methods used in dairy research to identify and analyze the molds involved, and what factors affect their growth in cheese rooms.
- How lactic bacteria and molds interact to set acidity and texture in ripening cheese.
- Which molds are associated with Camembert and Roquefort and how they affect flavor.
- How temperature, humidity, and inoculation influence ripening outcomes.
- How researchers study and identify fungi in dairy products using standardized media.
Ideal for readers of dairy science, food microbiology, and those curious about the science behind traditional cheeses.
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Présentation de l'éditeur
This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Fungi in Cheese Ripening: Camembert and Roquefort (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book delves into the fascinating world of cheesemaking, specifically exploring the role of fungi in the ripening process of Camembert and Roquefort cheeses. The author, a pioneer in the field, meticulously examines the scientific research of the time, drawing comparisons between the traditional methods of cheesemaking and the emerging understanding of the microorganisms involved. Through detailed observations and experiments, the author reveals the complex interplay between fungi, bacteria, and the chemical transformations that occur during cheese ripening. The book goes beyond a simple description of the microorganisms at play and delves into the specific functions of each mold species. This exploration reveals how certain molds, like *Penicillium camemberti* in Camembert cheese, are essential for achieving the characteristic texture and creamy consistency, while others, like *Penicillium roqueforti* in Roquefort cheese, contribute to distinct flavors and appearances. The author further explores the impact of temperature and humidity on mold growth and investigates the most effective methods for cultivating these crucial microorganisms. The book's findings, grounded in careful experimentation and insightful analysis, contribute significantly to the understanding of cheesemaking, offering valuable insights into the complex biological processes that contribute to the unique qualities of these beloved cheeses. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781330690437_0
Acheter neuf
EUR 15,21
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Fungi in Cheese Ripening Camembert and Roquefort Classic Reprint
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330690437
Acheter neuf
EUR 22,98
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Fungi in Cheese Ripening Camembert and Roquefort Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330690437
Acheter neuf
EUR 20,61
Expédition à EUR 4,80
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)