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Cheese : chemistry, physics & microbiology /
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing publ...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Saint Louis :
Elsevier Science,
2017.
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| Edición: | Fourth edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Title Page; Copyright Page; Contents; Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Preface to the Fourth Edition; Volume 1
- General Aspects; Section I
- Introduction; Chapter 1
- Cheese: An Overview; Cheese science and technology; Outline of cheese manufacture; Selection and pretreatment of cheese milk; Acidification; Coagulation; Postcoagulation operations; Ripening; Cheese production and consumption; References; Chapter 2
- Selection and Treatment of Milk for Cheesemaking; Introduction; Bacteriological quality.
- Pathogenic Bacteria in MilkListeria Monocytogenes; Pathogenic E. coli; Salmonella; Staphylococcus aureus; Mycobacteria; Brucella; Spoilage Organisms; Spore-Forming Bacteria; Psychrotrophic Bacteria; Pseudomonas; Beneficial Organisms; Detection Methods for Bacteria in Milk; VTEC; Biogenic Amines; B. cereus and Sulfite-Reducing Clostridia (SRC); Control of Bacteria in Milk; Removal or inhibition of bacterial spores; Removal of Spores From Cheese Milk; Inhibition of Spore Germination and/or Bacterial Growth; Nitrate; Lysozyme (Muraminidase); Nisin; Pharmaceutical residues.
- Influence of cold storage of cheese milkDissociation of Micelle Components; Enzymatic and Microbial Degradation; Treatment of cheese milk with CO2; Effect of milk composition on cheesemaking; Effect of Protein Level on Cheesemaking; Effect of Casein Composition on Cheesemaking; Effect of Casein Micelle Sizes on Cheesemaking; Effect of k-Casein Glycosylation on Cheesemaking; Effect of Variation in Fat Level on Cheesemaking; Effect of Interactions Between Fat Globule and Casein Micelle Size; Composition of Poorly Coagulating Milk.
- Factors that influence milk composition, rennet coagulation properties, and cheese compositionImpact of Seasonality on Milk Quality; Impact of Lactation Stage on Milk Composition; Effect of Split-Calving Patterns on Milk Composition; Impact of Feed on Milk Composition; Impact of Feed on Casein Composition; Impact of Feed on the Rennet Coagulation Properties of Milk; Impact of Feed on Cheese Composition; Impact of Somatic Cell Count on Milk Composition; Impact of SCC on Cheese Composition; Impact of Breed on Milk Composition and Cheesemaking Properties; Genomic Variants.
- Influence of Fat Globule SizeProtein standardization; Ultrafiltration; Fortification with Buttermilk; Microfiltration; Fortification with Milk Protein Concentrate; Heat and pressure treatments of cheese milk; Effect of High Pressure and High Heat Treatments on Cheese Matrix and Ripening; Other Heat Treatments of Cheese Milk; Thermization; Pasteurization; Enzymes added to cheese milk; Phospholipase; Transglutaminase; Conclusions; References; Section II
- Coagulation of Milk; Chapter 3
- Rennets: Applied Aspects; Introduction; Animal rennets; Animal rennet substitutes.