Cheese Problems Solved - Couverture rigide

Couverture rigide

ISBN 10 : 1845690605 ISBN 13 : 9781845690601

Editeur : Woodhead Publishing Ltd, 2007

Synopsis

Arranged in practical question and answer format, Cheese problems solved provides responses to 200 or so of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as Cheddar, blue cheeses and Mozzarella. With contributions from specialists in the field and edited by a leading expert, this book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.

Key Features: provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process; an essential reference and problem solving manual for professionals and trainees in the cheese industry; benefit from the knowledge of leading specialists in the field.

Contents: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutch-type cheeses; Swiss cheese; White-mould cheese; Blue cheese; Bacterial surface-ripened cheeses; Low moisture Mozzarella cheese (LMMC); Cheeses ripened in brine; Acid and acid/heat-coagulated cheeses; Cheese as a food ingredient; Processed cheese; Cheese-like products.

A propos du livre

À propos de l'auteur

P L H McSweeney is Associate Professor in the Department of Food and Nutritional Sciences at University College Cork, Ireland. Dr McSweeney is internationally recognised for his research in the field of cheese science. CONTRIBUTORS P L H McSweeney, E Alichanides, Y Ardo, J M Banks, T Beresford, C W Donnelly, E-M Dustrerhoft, G van den Berg, N Y Farkye, M T Frolich-Wyder, H P Bachmann, M Gobbetti, R Di Cagno, T P Guinee, A L Kelly, P S Kindstedt, N M O'Brien, T P O'Connor, J Sheehan, H E Spinnler, M N Leclercq-Perlat.

Détails de l'édition

• Éditeur: Woodhead Publishing Ltd
• Date d'édition: 2007
• Langue: anglais
• ISBN 10: 1845690605
• ISBN 13: 9781845690601
• Reliure: Relié
• Nombre de pages: 424
• Éditeur: McSweeney P L H
• Coordonnées du fabricant: non disponible
• Personne responsable: Barbara Criscuolo; b.criscuolo@lswr.it; ; Via Spadolini, 7; Milano; 20141; Italie