Global Cheesemaking Technology

Cheese Quality and Characteristics

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Global Cheesemaking Technology by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781119046189
Publisher: Wiley Publication: November 16, 2017
Imprint: Wiley Language: English
Author:
ISBN: 9781119046189
Publisher: Wiley
Publication: November 16, 2017
Imprint: Wiley
Language: English

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.

Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.

Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.

Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.

Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

More books from Wiley

Cover of the book Cognitive-Behavioral Therapy, Mindfulness, and Hypnosis for Smoking Cessation by
Cover of the book Satellite Communications Systems by
Cover of the book Management of Technology by
Cover of the book Fungal Infection by
Cover of the book Analytical Techniques for Clinical Chemistry by
Cover of the book The Complete Book of Option Spreads and Combinations by
Cover of the book Minor Surgery at a Glance by
Cover of the book Chicken Lips, Wheeler-Dealer, and the Beady-Eyed M.B.A by
Cover of the book Guitar Lessons by
Cover of the book Structural Analysis and Design of Process Equipment by
Cover of the book Lecture Notes: Ophthalmology by
Cover of the book Value-Driven Project Management by
Cover of the book A Companion to the Anthropology of the Body and Embodiment by
Cover of the book The Wiley Handbook of Family, School, and Community Relationships in Education by
Cover of the book Valuation by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy