The Role of the Lactic-acid Bacteria in the Manufacture and in the Early Stages of Ripening of Cheddar Cheese PDF Download

Author: Harry Alexis Harding
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 28

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Author: B C Weimer
Publisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601

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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

Author: B.A. Law
Publisher: Springer Science & Business Media
ISBN: 1461311217
Category : Technology & Engineering
Languages : en
Pages : 381

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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: P L H McSweeney
Publisher: Elsevier
ISBN: 1845693531
Category : Technology & Engineering
Languages : en
Pages : 425

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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

Author: Lucius Lincoln Van Slyke
Publisher:
ISBN:
Category : Cheese
Languages : en
Pages : 518

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Author: American Chemical Society
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 726

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Book Description
Proceedings of the Society are included in v. 1-59, 1879-1937.

Author: Lucius Lincoln Van Slyke
Publisher:
ISBN:
Category : Cheddar cheese
Languages : en
Pages : 382

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Author: American Chemical Society
Publisher:
ISBN:
Category :
Languages : en
Pages : 838

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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1032

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Author: Society of Chemical Industry (Great Britain)
Publisher:
ISBN:
Category : Chemical industry
Languages : en
Pages : 588

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Book Description
Includes list of members, 1882-1902 and proceedings of the annual meetings and various supplements.