Author: Shane Thomas McDonaldPublisher:
ISBN:
Category :
Languages : en
Pages : 438
Book Description
Role of -̉dicarbonyl Compounds Produced by Lactic Acid Bacteria on the Flavor and Color of Cheeses
Author: Shane Thomas McDonaldPublisher:
ISBN:
Category :
Languages : en
Pages : 438
Book Description
Role of Alpha-dicarbonyl Compounds Produced by Lactic Acid Bacteria on the Flavor and Color of Cheeses
Author: Shane Thomas McDonaldPublisher:
ISBN:
Category :
Languages : en
Pages : 200
Book Description
Role of A-Dicarbonyl Compounds Produced by Lactic Acide Bacteria on the Flavor and Color of Cheeses
Author: Shane Thomas McDonaldPublisher:
ISBN:
Category : Cheese
Languages : en
Pages :
Book Description
Chemistry of Structure-Function Relationships in Cheese
Author: Edyth L. MalinPublisher: Springer Science & Business Media
ISBN: 1461519136
Category : Science
Languages : en
Pages : 398
Book Description
Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.
Microbiology and Biochemistry of Cheese and Fermented Milk
Author: B.A. LawPublisher: Springer Science & Business Media
ISBN: 1461311217
Category : Technology & Engineering
Languages : en
Pages : 381
Book Description
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Advanced Dairy Chemistry Volume 3
Author: P. F. FoxPublisher: Springer Science & Business Media
ISBN: 9780412630200
Category : Technology & Engineering
Languages : en
Pages : 556
Book Description
This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.
Influence of Cheese-related Microflora on the Production of Unclean-flavored Aromatic Amino Acid Metabolites in Cheddar Cheese
Author: Brian David GuthrieAdvanced Dairy Chemistry Volume 3
Author: Patrick F. FoxPublisher: Springer Science & Business Media
ISBN: 1475744099
Category : Technology & Engineering
Languages : en
Pages : 548
Book Description
This book is the third volume of Advanced Dairy Chemistry, which should be regarded as the second edition of Developments in Dairy Chemistry. Volume 1 of the series, Milk Proteins, was published in 1992 and Volume 2, Milk Lipids, in 1994. Volume 3, on lactose, water, salts and vitamins, essentially updates Volume 3 of Developments in Dairy Chemistry but with some important changes. Five of the eleven chapters are devoted to lactose (its physico-chemical properties, chemical modification, enzymatic modification and nutritional aspects), two chapters are devoted to milk salts (physico-chemical and nutritional aspects), one to vitamins and one to overview the flavour of dairy products. Two topics covered in the first editions (enzymes and other biologically active proteins) were transferred to Volume 1 of Advanced Dairy Chemistry and two new topics (water and physico chemical properties of milk) have been introduced. Although the constituents covered in this volume are commercially less important than proteins and lipids covered in Volumes 1 and 2, they are critically important from a nutritional viewpoint, especially vitamins and minerals, and to the quality and stability of milk and dairy products, especially flavour, milk salts and water. Lactose, the principal constituent of the solids of bovine milk, has long been regarded as essentially worthless and in many cases problematic from the nutritional and techno logical viewpoints; however, recent research has created several new possi bilities for the utilization of lactose.
Influence of Milkfat on the Formation of Flavor Compounds in Cheddar Cheese
Author: Qiaoling ZengThe Role of the Lactic-acid Bacteria in the Manufacture and in the Early Stages of Ripening of Cheddar Cheese
Author: Harry Alexis HardingPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 28
Book Description