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Author: P. F. Fox Publisher: Springer Science & Business Media ISBN: 9780834212602 Category : Technology & Engineering Languages : en Pages : 602
Book Description
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
Author: P. F. Fox Publisher: Springer Science & Business Media ISBN: 9780834212602 Category : Technology & Engineering Languages : en Pages : 602
Book Description
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.
Author: Anne Saxelby Publisher: Ten Speed Press ISBN: 1984857894 Category : Cooking Languages : en Pages : 162
Book Description
A fun and quirky guide to the essential rules for enjoying cheese “The New Rules of Cheese will empower you to choose a more flavorful future, one that supports the small dairies and cheesemakers that further the diverse and resilient landscape we so desperately need.”—Dan Barber, chef and co-owner of Blue Hill NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND THE ATLANTA JOURNAL-CONSTITUTION This richly illustrated book from a lauded cheesemonger—perfect for all cheese fans, from newcomers to experts—teaches you how to make a stylish cheese platter, repurpose nibs and bits of leftover cheese into something delicious, and expand your cheese palate and taste cheeses properly. Alongside the history and fundamentals of cheese-making, you’ll even learn why cheese is actually good for you (and doesn’t make you fat!), find enlightenment on the great dairy debate—pasteurized versus not pasteurized—and improve your cheese vocabulary with a handy lexicon chart.
Author: Michael Tunick Publisher: Oxford University Press ISBN: 0199922306 Category : Science Languages : en Pages : 302
Book Description
Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
Author: Bronwen Percival Publisher: Bloomsbury Publishing ISBN: 1472955501 Category : Technology & Engineering Languages : en Pages : 299
Book Description
**Wine and Spirits Book of the Year 2017** A fascinating look into the world of cheese and its creators. In little more than a century, the drive towards industrial and intensive farming has altered every aspect of the cheesemaking process, from the bodies of the animals that provide the milk to the science behind the microbial strains that ferment it. Reinventing the Wheel explores what has been lost as expressive, artisanal cheeses that convey a sense of place have given way to the juggernaut of homogeneous factory production. While Bronwen and Francis Percival lament the decline of farmhouse cheese and reject the consequences of industrialisation, this book's message is one of optimism. Scientists have only recently begun to reveal the significance of the healthy microbial communities that contribute to the flavour and safety of cheese, while local producers are returning to the cheese-making methods of their parents and grandparents. This smart, engaging book sheds light on the surprising truths and science behind the dairy industry. Discover how, one experiment at a time, these dynamic communities of researchers and cheesemakers are reinventing the wheel.
Author: Adnan Y. Tamime Publisher: John Wiley & Sons ISBN: 1444341839 Category : Technology & Engineering Languages : en Pages : 383
Book Description
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Author: B.A. Law Publisher: 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.
Author: Publisher: BoD – Books on Demand ISBN: 0850141206 Category : Health & Fitness Languages : en Pages : 123
Book Description
Cheese is a palatable and dense model food with great nutritional value. Cheese lovers all over the world have access to an almost overwhelming variety of cheeses. Cheese has many health benefits that go beyond its nutritional and flavor properties. The health benefits are due to the presence of unique bioactive peptides and fatty acids in cheese. Furthermore, cheese is an excellent tool for making functional foods because it can serve as an excellent delivery vehicle for bioactive peptides, vitamins, minerals, probiotics, postbiotics, prebiotics, and other novel bioactive substances. This book offers opportunities for cheese manufacturers, cheese researchers, nutritionists, and even cheese lovers to learn more about the hidden health and nutritive benefits of cheese. The book reflects the trends and innovations in the development of cheese as a functional food.
Author: P. F. Fox
Author: P. F. Fox
Author: Anne Saxelby
Author: Michael Tunick
Author: Bronwen Percival
Author: 
Author: Steven W. Jenkins
Author: Adnan Y. Tamime
Author: B.A. Law
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Author: