The Cheeses of Italy: Science and Technology

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book The Cheeses of Italy: Science and Technology by Marco Gobbetti, Erasmo Neviani, Patrick Fox, Springer International Publishing
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Marco Gobbetti, Erasmo Neviani, Patrick Fox ISBN: 9783319898544
Publisher: Springer International Publishing Publication: May 28, 2018
Imprint: Springer Language: English
Author: Marco Gobbetti, Erasmo Neviani, Patrick Fox
ISBN: 9783319898544
Publisher: Springer International Publishing
Publication: May 28, 2018
Imprint: Springer
Language: English

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.

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

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.

More books from Springer International Publishing

Cover of the book Theories of Local Immigration Policy by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Regional Policies and European Integration by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Scientific Process and Social Issues in Biology Education by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Coastal Ocean Observing by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Applications of Computational Intelligence by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Practical Protein Bioinformatics by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book The U.S. Foreign Language Deficit by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Magnetospheric Plasma Physics: The Impact of Jim Dungey’s Research by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Inhabiting Cyberspace and Emerging Cyberplaces by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book From Biocultural Homogenization to Biocultural Conservation by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Beyond Standard Model Phenomenology at the LHC by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Dynamics of Vortex Structures in a Stratified Rotating Fluid by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Immersive Learning Research Network by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Shadowing and Hyperbolicity by Marco Gobbetti, Erasmo Neviani, Patrick Fox
Cover of the book Viral Infections in Children, Volume II by Marco Gobbetti, Erasmo Neviani, Patrick Fox
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