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Cheese problems solved

Author: P L H McSweeney
Publisher: Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2007.
Series: Woodhead Publishing in food science, technology, and nutrition.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

Arranged in practical question and answer format, this book provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising  Read more...

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Document Type: Book
All Authors / Contributors: P L H McSweeney
ISBN: 9781420043945 1420043943 9781845690601 1845690605
OCLC Number: 150372567
Awards: Short-listed for Diagram Prize for the Oddest Title of the Year 2007
Description: xxi, 402 pages : illustrations ; 24 cm.
Contents: Milk --
Preparation of cheesemilk --
Ultrafiltration of cheesemilk --
Acidification --
Conversion of milk to curd --
Syneresis --
Salt in cheese --
Cheese yield --
New technologies --
The microbiology of cheese ripening --
Pathogens and food poisoning bacteria --
Nutritional aspects of cheese --
Packaging --
Whey processing --
Analysis of cheese --
Principal families of cheese --
Flavour, texture and flavour defects in hard and semi-hard cheeses --
Grana-type cheeses and Parmesan --
Cheddar cheese --
Dutch-type cheeses --
Swiss cheese --
White-mould cheese --
Blue cheese --
Bacterial surface-ripened cheeses --
Low-moisture Mozzarella cheese (LMMC) --
Cheeses ripened in brine --
Acid and acid/heat-coagulated cheeses --
Cheese as a food ingredient --
Processed cheese --
Cheese-like products.
Series Title: Woodhead Publishing in food science, technology, and nutrition.
Responsibility: edited by P.L.H. McSweeney.

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"...a very useful new addition to the literature."- International Journal of Dairy Technology

 
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