Cheese: Chemistry, Physics and Microbiology, Volume 1
General Aspects
Series: American College of Laboratory Animal Medicine;
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Product details:
- Edition number 3
- Publisher Elsevier Science
- Date of Publication 4 August 2004
- ISBN 9780122636523
- Binding Hardback
- No. of pages640 pages
- Size 279x209 mm
- Weight 2030 g
- Language English 0
Categories
Long description:
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.
MoreTable of Contents:
Cheese: An Overview
Rennets: General and Molecular Aspects
Rennet-induced Coagulation of Milk
The Syneresis of Rennet-coagulated Curd
Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels
Starter Cultures: General Aspects
Starter Cultures: Genetics
Starter Cultures: Bacteriophage
Secondary and Adjunct Cultures
Salt in Cheese: Physical, Chemical and Biological Aspects
Application of Membrane Separation Technology to Cheese Production
The Microbiology of Cheese Ripening
Raw Milk Cheeses
Biochemistry of Cheese Ripening: Introduction and Overview
Metabolism of Residual Lactose and of Lactate and Citrate
Lipolysis and Catabolism of Fatty Acids in Cheese
Proteolysis in Cheese during Ripening
Catabolism of Amino Acids in Cheese during Ripening
Sensory Character of Cheese and its Evaluation
Cheese Flavour: Instrumental Techniques
Rheology and Texture of Cheese
Growth and Survival of Microbial Pathogens in Cheese
Toxins in Cheese
Nutritional Aspects of Cheese
Factors that Affect the Quality of Cheese
Index
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