Improving the flavour of cheese /

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Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Weimer, Bart C.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Cheesemaking.
Cheesemaking > Technological innovations.
Cheese > Microbiology.
Fromage > Fabrication.
Fromage > Fabrication > Innovations.
Fromage > Microbiologie.
cheese making.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese > Microbiology
Cheesemaking
Acceso en línea:Texto completo
Tabla de Contenidos:
  • pt. 1. Microbial physiology and the development of cheese flavour
  • pt. 2. Influence of ingredients, processing and physical and chemical factors on cheese flavour
  • pt. 3. Monitoring and evaluating cheese flavour
  • pt. 4. Improving the flavour of different types of cheese : case studies.

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