Global Cheesemaking Technology - Cheese Quality and Characteristics

Autor: Photis Papademas

Jazyk:

Väzba: Pevná

Vydavateľ: John Wiley and Sons Ltd

Dostupnosť: Skladom u dodávateľa

Odosielame za 10-18 dní

201.45 €

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, a...

Informácie o knihe

Autor

Photis Papademas

Jazyk

Angličtina

Väzba

Kniha - Pevná

Vydalo

2017

Stránok

496

EAN

9781119046158

ISBN

9781119046158

Enbook ID

15808994

Vydavateľ

John Wiley and Sons Ltd

Hmotnosť

1188

Rozmery

300 x 437 x 27

Kompletný popis

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.

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Global Cheesemaking Technology - Cheese Quality and Characteristics

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