Author: Rhône-Poulenc Dairy IngredientsPublisher:
ISBN:
Category :
Languages : en
Pages : 75
Book Description
Proceedings from the 32nd Marschall Italian & Specialty Cheese Seminar
Author: Rhône-Poulenc Dairy IngredientsPublisher:
ISBN:
Category :
Languages : en
Pages : 75
Book Description
Proceedings from the Annual Marschall Invitational Italian Cheese Seminar
Author: Proceedings from the Twenty-Second Annual Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, September 11 & 12, 1985
Author: Proceedings from the Twentieth Marschall Invitational Italian Cheese Seminar, Madison, Wisconsin, U.S.A., September 14 & 15, 1983
Author: Technology of Cheesemaking
Author: Barry A. LawPublisher: John Wiley & Sons
ISBN: 1444347896
Category : Technology & Engineering
Languages : en
Pages : 474
Book Description
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Cheese: Chemistry, Physics and Microbiology, Volume 2
Author: Patrick F. FoxPublisher: Elsevier
ISBN: 0080500943
Category : Technology & Engineering
Languages : en
Pages : 469
Book 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 II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables
Cheese Rheology and Texture
Author: Sundaram GunasekaranPublisher: CRC Press
ISBN: 1420031945
Category : Technology & Engineering
Languages : en
Pages : 446
Book Description
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then
Index of Conference Proceedings
Author: British Library. Document Supply CentrePublisher:
ISBN:
Category : Congresses and conventions
Languages : en
Pages : 860
Book Description
Author: 
Author: