Author: Harry Alexis HardingPublisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 28
Book Description
The 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
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.
Food Flavors: Generation, Analysis and Process Influence
Author: G. CharalambousPublisher: Elsevier
ISBN: 9780080531823
Category : Technology & Engineering
Languages : en
Pages : 2235
Book Description
In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. Topics discussed include: roasting of peanuts; extrusion of cooking poultry; spray drying of natural flavor materials; cooking rates of foods; gamma radiation of packaging films; stir-frying of sautéd flavors; emulsification properties of egg yolk and lupin proteins; the interaction of flavor compounds with flour, starch, and polysaccharides; factors affecting development of flavor in whisky, wines, fermented products, alcohol precursors, and model food systems; applications of enzymes for production of flavor in fish, lobster and pork; and the development and application of analytical methods for isolation and identification of volatile compounds and flavors from a variety of food products. Information presented in this book will be useful to chemists, scientists, and technologists working in flavor chemistry, food product research and development, and food quality control.
Cheese Problems Solved
Author: P L H McSweeneyPublisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 425
Book Description
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Journal of the American Chemical Society
Author: American Chemical SocietyPublisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 726
Book Description
Proceedings of the Society are included in v. 1-59, 1879-1937.
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
Review of American Chemical Research
Author: Annual Report of the Board of Control of the New York Agricultural Experiment Station
Author: New York State Agricultural Experiment StationPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 570
Book Description
Review of American Chemical Research
Author: William Albert NoyesPublisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 730
Book Description
Bulletins of the Experiment Stations
Author: Elise Lucy OgdenPublisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 200
Book Description
This bulletin lists approximately 12,500 of the 17,500 or more publications of the State experiment stations (including those of Alaska and the insular possessions) from 1875 to 1920, inclusive.