Author: Jorge ToledoPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
Selected Microbiological and Chemical Characteristics of Illegally Produced and Marketed Soft Hispanic Style Cheeses in California
Author: Jorge ToledoImproving the Flavour of Cheese
Author: B C WeimerPublisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
Book Description
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
The Sensory Evaluation of Dairy Products
Author: Stephanie ClarkPublisher: Springer Science & Business Media
ISBN: 0387774084
Category : Technology & Engineering
Languages : en
Pages : 576
Book Description
The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product evaluation and is a practical guide to the preparation of samples for sensory evaluation. The book contains updates of the original text of the well-received first edition, as well as brand new material. This unique book is designed for professionals involved in many aspects of dairy production, including academic teaching and research, processing, quality assurance, product development and marketing. It is an invaluable tool for those who compete in the annual Collegiate Dairy Product Evaluation Contest.
Chemical and Microbiological Characterization and Development of a Generic Hazard Analysis and Critical Control Point Plan for Two Traditional Honduran Cheeses
Author: Juan José PellecerFood Safety 1993
Author: Food Research InstitutePublisher: CRC Press
ISBN: 1000148289
Category : Medical
Languages : en
Pages : 758
Book Description
Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific. Comprehensive summaries of important advances in food science, compiled from over 550 sources worldwide, are presented.
Journal of Food Protection
Author: Publisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 494
Book Description
Growth and Control of Yersinia Enterocolitica, Enterohemorrhagic Escherichia Coli, Salmonella and Nonproteolytic Clostridium Botulinum in Hispanic Type Soft Cheese
Author: Manuchehr KasrazadehPublisher:
ISBN:
Category :
Languages : en
Pages : 250
Book Description
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