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Cheese problems solved /
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium qual...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Cambridge, England :
CRC Press ; Woodhead Pub.,
2007.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 a 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn326982499 | ||
| 003 | OCoLC | ||
| 005 | 20231117015307.0 | ||
| 006 | m o d | ||
| 007 | cr unu|||||||| | ||
| 008 | 070125s2007 flua ob 001 0 eng d | ||
| 040 | |a SCPER |b eng |e pn |c CUSER |d OCLCQ |d N$T |d YDXCP |d OCLCQ |d SINTU |d OCLCQ |d TULIB |d OCLCQ |d OCLCO |d OCLCQ |d IDEBK |d OCLCF |d OPELS |d CRCPR |d OCLCQ |d D6H |d OTZ |d WYU |d S2H |d OCLCO |d EUN |d OCLCO |d OCLCQ | ||
| 019 | |a 173484564 |a 182906785 |a 779912000 | ||
| 020 | |a 9781845693534 |q (electronic bk.) | ||
| 020 | |a 1845693531 |q (electronic bk.) | ||
| 020 | |a 1845690605 |q (electronic bk.) | ||
| 020 | |a 9781845690601 |q (electronic bk.) | ||
| 020 | |z 9781420043945 | ||
| 020 | |z 1420043943 | ||
| 035 | |a (OCoLC)326982499 |z (OCoLC)173484564 |z (OCoLC)182906785 |z (OCoLC)779912000 | ||
| 050 | 4 | |a SF271 |b .C54 2007 | |
| 070 | |a SF271 |b .C54 2007 | ||
| 072 | 7 | |a TEC |x 003000 |2 bisacsh | |
| 082 | 0 | 4 | |a 637.3 |2 22 |
| 245 | 0 | 0 | |a Cheese problems solved / |c edited by P.L.H. McSweeney. |
| 260 | |a Boca Raton : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 2007. | ||
| 300 | |a 1 online resource (xxi, 402 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science, technology and nutrition | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a 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. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making processAn essential reference and problem solving manual for professionals and trainees in the cheese industryBenefit from the knowledge of leading specialists in the field. | ||
| 650 | 0 | |a Cheesemaking. | |
| 650 | 0 | |a Cheese industry. | |
| 650 | 6 | |a Fromage |x Fabrication. |0 (CaQQLa)201-0337628 | |
| 650 | 6 | |a Fromage |x Industrie. |0 (CaQQLa)201-0071243 | |
| 650 | 7 | |a cheese making. |2 aat |0 (CStmoGRI)aat300265205 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x General. |2 bisacsh | |
| 650 | 7 | |a Cheese industry. |2 fast |0 (OCoLC)fst00852752 | |
| 650 | 7 | |a Cheesemaking. |2 fast |0 (OCoLC)fst00852769 | |
| 700 | 1 | |a McSweeney, P. L. H. | |
| 776 | 0 | 8 | |i Print version: |t Cheese problems solved. |d Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2007 |z 9781420043945 |w (OCoLC)150372567 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9781845690601 |z Texto completo |