Articles liés à Technological Advances and Trends in Cheese Making
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À 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 référence à une autre édition de ce titre.
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Technological Advances and Trends in Cheese Making
Edité par
Springer Verlag GmbH, 2026
ISBN 10 : 303194478X
ISBN 13 : 9783031944789
Neuf
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Technological Advances and Trends in Cheese Making
Edité par
Springer, Berlin, Springer, 2026
ISBN 10 : 303194478X
ISBN 13 : 9783031944789
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. 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. 307 pp. Englisch. N° de réf. du vendeur 9783031944789
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Technological Advances and Trends in Cheese Making
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Taschenbuch. Etat : Neu. Technological Advances and Trends in Cheese Making | Syed Mansha Rafiq | Taschenbuch | viii | Englisch | 2026 | Springer | EAN 9783031944789 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. N° de réf. du vendeur 136135316
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Technological Advances and Trends in Cheese Making
impression à la demandeVendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Taschenbuch. 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 GmbH, Tiergartenstr. 17, 69121 Heidelberg 316 pp. Englisch. N° de réf. du vendeur 9783031944789
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Technological Advances and Trends in Cheese Making
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Taschenbuch. 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 réf. du vendeur 9783031944789
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