Technological Advances and Trends in Cheese Making - Couverture rigide

9783031944758: Technological Advances and Trends in Cheese Making

Couverture rigide

ISBN 10 : 3031944755 ISBN 13 : 9783031944758

Editeur : Springer International Publishing AG, 2025

Afficher les exemplaires de cette �dition comportant l'ISBN

This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed.

A discussion of the history of cheese making also provides a rich entryway into the industry's contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

� propos de l'auteur

Dr. Syed Mansha Rafiq is a Doctorate in Dairy Technology from National Dairy Research Institute, Karnal Haryana India. She is currently working as Assistant Professor in the Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana. Her research interest includes cheese, cheese based foods, whey based cheeses, functional foods, new product development and value addition. She has published over 35 publications including research papers in various peer-reviewed international and national journals, book chapters, technical bulletins, and popular articles. She has received a number of awards for her research work in the field of dairy processing.

Les informations fournies dans la section � A propos du livre � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Springer International Publishing AG
Date d'�dition: 2025
Langue: anglais
ISBN 10: 3031944755
ISBN 13: 9783031944758
Reliure: Reli�
Nombre de pages: 315
�diteur: Mansha Rafiq Syed
Coordonn�es du fabricant: GPSR Kontakt
ProductSafety@springernature.com

Tiergartenstr. 17
Heidelberg
69121
Allemagne

R�sultats de recherche pour Technological Advances and Trends in Cheese Making

Image d'archives

Technological Advances and Trends in Cheese Making (eng)

Mansha Rafiq, Syed

Edit� par Springer, 2025

ISBN 10 : 3031944755 ISBN 13 : 9783031944758

Neuf Couverture rigide

impression � la demande

Vendeur : Brook Bookstore On Demand, Napoli, NA, Italie

�valuation du vendeur 5 sur 5 �toiles

Etat : new. Questo � un articolo print on demand. N� de r�f. du vendeur VHZPCNAUXV

Contacter le vendeur

Acheter neuf

EUR 150,28

Exp�dition �EUR 5,50
Exp�dition depuis Italie vers Etats-Unis

Quantit� disponible : Plus de 20 disponibles

Ajouter au panier

Image fournie par le vendeur

Technological Advances and Trends in Cheese Making

Syed Mansha Rafiq

Edit� par Springer, Springer Nature Switzerland Jul 2025, 2025

ISBN 10 : 3031944755 ISBN 13 : 9783031944758

Neuf Couverture rigide

impression � la demande

Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed.A discussion of the history of cheese making also provides a rich entryway into the industry s contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives. 316 pp. Englisch. N� de r�f. du vendeur 9783031944758

Contacter le vendeur

Acheter neuf

EUR 192,59

Exp�dition �EUR 23
Exp�dition depuis Allemagne vers Etats-Unis

Quantit� disponible : 2 disponible(s)

Ajouter au panier

Image d'archives

Technological Advances and Trends in Cheese Making (Hardcover)

Syed Mansha Rafiq

Edit� par Springer International Publishing AG, Cham, 2025

ISBN 10 : 3031944755 ISBN 13 : 9783031944758

Neuf Couverture rigide

Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : new. Hardcover. This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed.A discussion of the history of cheese making also provides a rich entryway into the industrys contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives. color: blue;">This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9783031944758

Contacter le vendeur

Acheter neuf

EUR 225,68

Livraison gratuite
Exp�dition nationale�: Etats-Unis

Quantit� disponible : 1 disponible(s)

Ajouter au panier

Image fournie par le vendeur

Technological Advances and Trends in Cheese Making

Syed Mansha Rafiq

Edit� par Springer, Springer Jul 2025, 2025

ISBN 10 : 3031944755 ISBN 13 : 9783031944758

Neuf Couverture rigide

impression � la demande

Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed.A discussion of the history of cheese making also provides a rich entryway into the industry's contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 316 pp. Englisch. N� de r�f. du vendeur 9783031944758

Contacter le vendeur

Acheter neuf

EUR 192,59

Exp�dition �EUR 60
Exp�dition depuis Allemagne vers Etats-Unis

Quantit� disponible : 1 disponible(s)

Ajouter au panier

Image fournie par le vendeur

Technological Advances and Trends in Cheese Making

Syed Mansha Rafiq

Edit� par Springer, Springer Nature Switzerland, 2025

ISBN 10 : 3031944755 ISBN 13 : 9783031944758

Neuf Couverture rigide

Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne

�valuation du vendeur 5 sur 5 �toiles

Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed.A discussion of the history of cheese making also provides a rich entryway into the industry s contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives. N� de r�f. du vendeur 9783031944758

Contacter le vendeur