Technological Advances and Trends in Cheese Making - Couverture souple

Couverture souple

ISBN 10 : 303194478X ISBN 13 : 9783031944789

Editeur : Springer, 2026

Synopsis

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.

Détails de l'édition

• Éditeur: Springer
• Date d'édition: 2026
• Langue: anglais
• ISBN 10: 303194478X
• ISBN 13: 9783031944789
• Reliure: Broché
• Nombre de pages: 316
• Éditeur: Mansha Rafiq Syed
• Coordonnées du fabricant: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3; Heidelberg; 69115; Allemagne