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|Informazioni aggiuntive sul formato:||Print version:
Technology of cheesemaking.
Malden, MA : Blackwell, 2010
|Tipo materiale:||Risorsa internet|
|Tipo documento:||Internet Resource, Computer File|
|Tutti gli autori / Collaboratori:||
Barry A Law; A Y Tamime
|ISBN:||9781444323757 144432375X 9781613446126 1613446128 9781444347890 1444347896|
|Descrizione:||1 online resource (xxv, 482 p.) : ill.|
|Contenuti:||Preface to the Technical Series. <p>Preface to the Second Edition. <p>Preface to the First Edition. <p>Contributors. <p>1 The Quality of Milk for CheeseManufacture (T.P. Guinee and B. O'Brien). <p>1.1 Introduction. <p>1.2 Overview of milk composition. <p>1.3 Principles of cheese manufacture. <p>1.4 Quality definition of milk. <p>1.5 Factors affecting the quality of milk for cheesemanufacture. <p>1.6 Strategy for quality milk production. <p>1.7 Conclusions. <p>References. <p>2 The Origins, Development and Basic Operations ofCheesemaking Technology (M. Johnson and B.A.Law). <p>2.1 Introduction. <p>2.2 The world market for cheese. <p>2.3 The fundamentals of cheese technology. <p>2.4 Basic cheese manufacture. <p>2.5 The stages of cheesemaking. <p>2.6 Cheese ripening/maturation. <p>2.7 Reduced-fat versions of traditional cheeses. <p>2.8 Whey technology for cheesemakers. <p>2.9 The role of research and development in the future of cheesetechnology. <p>2.10 Acknowledgements. <p>References. <p>3 The Production, Action and Application of Rennet andCoagulants (M. Harboe, M.L. Broe and K.B.Qvist). <p>3.1 Historical background and nomenclature. <p>3.2 Types of rennet and coagulants. <p>3.3 Molecular aspects of the enzymes in rennet andcoagulants. <p>3.4 Technology of enzymes production. <p>3.5 Analysis of coagulants. <p>3.6 Legislation and approvals. <p>3.7 Physical chemistry and kinetics of enzymatic coagulation ofmilk. <p>3.8 Application of rennet and coagulants. <p>3.9 Conclusions. <p>References. <p>4 The Formation of Cheese Curd (T. Janhojand K.B. Qvist). <p>4.1 Introduction. <p>4.2 Chemistry and physics of curd formation. <p>4.3 Effect of milk composition on curd formation. <p>4.4 Effects of milk pre-treatment on curd formation. <p>4.5 Factors controlling curd formation in the vat. <p>4.6 On-line measurement of curd firmness and syneresis. <p>4.7 Cheese with reduced-fat content. <p>References. <p>5 The Production, Application and Action of Lactic CheeseStarter Cultures (E. Hoier, T. Janzen, F. Rattray,K. Sorensen, M.W. Borsting, E. Brockmann and E.Johansen). <p>5.1 Introduction. <p>5.2 Historical background. <p>5.3 Production of starter cultures. <p>5.4 Range of LAB used as starter cultures. <p>5.5 Taxonomy of LAB. <p>5.6 The types of lactic cultures. <p>5.7 Modern approaches to the development of new startercultures. <p>5.8 Biochemistry of acidification by LAB. <p>5.9 Proteolysis by LAB. <p>5.10 Bacteriophage of LAB. <p>5.11 Development of phage-resistant starters. <p>5.12 Future perspectives in starter culture development. <p>References. <p>6 Secondary Cheese Starter Cultures (W.Bockelmann). <p>6.1 Introduction. <p>6.2 Surface-ripened cheeses. <p>6.3 Classification of secondary starter cultures. <p>6.4 Commercially available secondary cheese startercultures. <p>6.5 Surface ripening. <p>6.6 Development of defined surface starter cultures. <p>6.7 Proteolysis and lipolysis. <p>6.8 Aroma. <p>6.9 Conclusions. <p>References. <p>7 Cheese-Ripening and Cheese FlavourTechnology (B.A. Law). <p>7.1 Introduction. <p>7.2 The breakdown of milk proteins to flavour compounds incheese. <p>7.3 Breakdown of milk lipids in cheese. <p>7.4 Lactose and citrate metabolism in cheese. <p>7.5 The commercial drive for cheese-ripening and flavourtechnology. <p>7.6 Commercial opportunities created by cheese-ripening andflavour technologies. <p>7.7 Methods for the controlled and accelerated ripening ofcheese. <p>7.8 EMCs and cheese flavour products. <p>7.9 Acknowledgements. <p>References. <p>8 Control and Prediction of Quality Characteristics in theManufacture and Ripening of Cheese (T.P. Guinee andD.J. O'Callaghan). <p>8.1 Introduction. <p>8.2 Principles of cheese manufacture. <p>8.3 Cheese quality characteristics. <p>8.4 Cheese quality: influence of chemical composition ofmilk. <p>8.5 Cheese quality: effect of milk pre-treatments andmanufacturing operations. <p>8.6 Cheese quality: effect of cheese composition. <p>8.7 Cheese quality: effect of ripening. <p>8.8 Quality assurance in cheese manufacture. <p>8.9 Conclusions. <p>References. <p>9 Technology, Biochemistry and Functionality of PastaFilata/Pizza Cheese (P.S. Kindstedt, A.J. Hillier andJ.J. Mayes). <p>9.1 Introduction. <p>9.2 Measuring functional properties of pizza cheese. <p>9.3 Manufacture of pizza cheese. <p>9.4 Microbiological, proteolytic and physicochemicalproperties. <p>9.5 Non-traditional methods of manufacture. <p>References. <p>10 Eye Formation and Swiss-Type Cheeses (A.Thierry, F. Berthier, V. Gagnaire, J.R. Kerjean, C. Lopez and Y.Noel). <p>10.1 Introduction. <p>10.2 Open texture and eye formation. <p>10.3 Gas formation through propionic fermentation. <p>10.4 Cheese structure and eye formation. <p>10.5 Conclusions. <p>References. <p>11 Microbiological Surveillance and Control in CheeseManufacture (P. Neaves and A.P. Williams). <p>11.1 Introduction. <p>11.2 Milk for cheese manufacture. <p>11.3 Heat treatment. <p>11.4 Cheesemaking. <p>11.5 Maturation of the curd. <p>11.6 Specialist cheeses and cheese products. <p>11.7 Cheese defects. <p>11.8 Prevention and control. <p>11.9 End-product testing and environmental monitoring. <p>11.10 Microbiological techniques. <p>11.11 Conclusions. <p>References. <p>12 Packaging Materials and Equipment (Y.Schneider, C. Kluge, U. Weiand H. Rohm). <p>12.1 Introduction. <p>12.2 Cutting of the cheese. <p>12.3 Applications of cutting. <p>12.4 Packaging of cheeses. <p>12.5 Packaging machines. <p>12.6 Conclusion. <p>References. <p>13 The Grading and Sensory Profiling ofCheese (D.D. Muir). <p>13.1 Introduction to cheese-grading systems. <p>13.2 Fundamentals of sensory processing. <p>13.3 Grading systems: defect versus attribute grading. <p>13.4 The direct link: cheesemaking to consumer. <p>13.5 Introduction to sensory profiling of cheese. <p>13.6 Sensory vocabulary. <p>13.7 Sample preparation and presentation. <p>13.8 Assessor selection. <p>13.9 Integrated design and analysis of data. <p>13.10 Sensory character of commercial cheese. <p>13.11 Development of flavour lexicons. <p>13.12 Overview. <p>13.13 Acknowledgements. <p>References. <p>Index.|
|Responsabilità:||edited by Barry A. Law and A.Y. Tamime.|
"In summary, this book will provide a very useful addition to thetexts available to cheese technologists." (International Journal ofDairy Technology, 2 May 2011) <p>
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