Author: Lucius Lincoln Van SlykePublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 36
Book Description
The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheese
Author: Lucius Lincoln Van SlykePublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 36
Book Description
The Relation of Carbon Dioxide to Proteolysis in the Ripening of Cheddar Cheese
Author: Fred Carlton StewartPublisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 670
Book Description
Proteolysis in Cheddar Cheese During Ripening
Author: Tanoj K. SinghPublisher:
ISBN:
Category : Cheese
Languages : en
Pages : 242
Book Description
The Relation of Bacteria to the Flavors of Cheddar Cheese
Author: Lore Alford RogersPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 46
Book Description
Enzymes from Yeast Adjuncts in Proteolysis During Cheddar Cheese Ripening
Author: Lize-Mari AmosPublisher:
ISBN:
Category : Bacterial starter cultures
Languages : en
Pages : 282
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.
Bibliographical Contributions
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 600
Book Description
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