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Author : Frank Kosikowski
Publisher : Unknown
Page : 734 pages
File Size : 40,7 Mb
Release : 1977
Category : Cheese
ISBN : CORNELL:31924000565774
Author : Frank Kosikowski,Vikram V. Mistry
Publisher : Unknown
Page : 330 pages
File Size : 48,7 Mb
Release : 1997
Category : Cheese
ISBN : 0965645622
Includes information on Kefir or kephyr.
Author : F. Kosikowski
Publisher : Unknown
Page : 711 pages
File Size : 53,9 Mb
Release : 1982
Category : Electronic
ISBN : OCLC:709538481
Author : Frank Kosikowski
Publisher : Unknown
Page : 128 pages
File Size : 53,7 Mb
Release : 1997
Category : Cheese
ISBN : LCCN:97092960
Author : B.A. Law
Publisher : Springer Science & Business Media
Page : 381 pages
File Size : 41,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461311218
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.
Author : Frank V. Kosikowski,Vikram V. Mistry
Publisher : Unknown
Page : 128 pages
File Size : 42,7 Mb
Release : 1997
Category : Electronic
ISBN : OCLC:846574585
Author : Anil Kumar Puniya
Publisher : CRC Press
Page : 744 pages
File Size : 42,6 Mb
Release : 2015-08-18
Category : Technology & Engineering
ISBN : 9781466578005
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information about different fermented milk and dairy products, th
Author : Frank Kosikowski,Vikram V. Mistry
Publisher : Unknown
Page : 754 pages
File Size : 51,5 Mb
Release : 1997
Category : Cheese
ISBN : 0965645606
Author : Stephanie Clark,Stephanie Jung,Buddhi Lamsal
Publisher : John Wiley & Sons
Page : 603 pages
File Size : 43,7 Mb
Release : 2014-04-03
Category : Technology & Engineering
ISBN : 9781118846285
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Author : F. Lyndon Davies,Barry A. Law
Publisher : Elsevier Science & Technology
Page : 280 pages
File Size : 54,6 Mb
Release : 1984
Category : Science
ISBN : WISC:89011658663
Milk coagulation and the development of cheese texture; Taxonomy and identification of bacteria important in cheese and fermented dairy products; The physiology and growth of dairy lactic-acid bacteria; The genetics of dairy lactic-acid bacteria; Bacteriophages of dairy lactic-acid bacteria; Flavour development in fermented milks; Flavour development in cheeses; The accelerated ripening of cheese; Non-sensory methods for cheese flavour assessment.
Author : Erika Kubick
Publisher : Abrams
Page : 545 pages
File Size : 48,5 Mb
Release : 2021-10-26
Category : Cooking
ISBN : 9781647004675
From lauded cheesemonger and creator of the popular blog Cheese Sex Death, a bible for everything you need to know about cheese For many people, the world of artisan cheese is an intriguing but intimidating place. There are so many strange smells, unusual textures, exotic names, and rules for serving. Where should a neophyte begin? From evangelist cheesemonger Erika Kubick, this comprehensive book guides readers to become confident connoisseurs and worshippers of Cheesus. A preacher of the curd word, Kubick provides the Ten Commandments of Cheese, which breaks down this complex world into simplified bites. A welcoming sanctuary devoted to making cheese a daily part of life and gatherings, this book explores the many different styles of cheese by type, profiling commonly found and affordable wedges as well as the more rare and refined of rinds. Kubick offers divine recipes that cover everything from everyday crowd pleasers (think mac and cheese and baked brie) to festive feasts fit for holidays and gatherings. This cheese devotee outlines the perfect cheese plate formula and offers inventive yet easy-to-execute beverage pairings, including wine, beer, spirits, and non-alcoholic drinks. These heavenly spreads and recipes wring maximum indulgence out of minimal effort and expense. Filled with seductive photography and audacious prose, Cheese Sex Death is a delightfully approachable guide to artisan cheese that will make just about anyone worship at the altar of Cheesus.
Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publisher : National Academies Press
Page : 208 pages
File Size : 55,6 Mb
Release : 1992-02-01
Category : Medical
ISBN : 9780309046855
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author : Young W. Park,George F. W. Haenlein
Publisher : John Wiley & Sons
Page : 1063 pages
File Size : 45,7 Mb
Release : 2013-04-09
Category : Technology & Engineering
ISBN : 9781118534205
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
Author : Richard Kenneth Robinson
Publisher : Springer
Page : 250 pages
File Size : 45,6 Mb
Release : 1995
Category : Business & Economics
ISBN : WISC:89052252715
September 1991Price: 85.00UK
Author : Uelinton Manoel Pinto,Juliano De Dea Lindner,Baltasar Mayo,Maria Cristina Dantas Vanetti
Publisher : Frontiers Media SA
Page : 208 pages
File Size : 43,7 Mb
Release : 2021-09-30
Category : Science
ISBN : 9782889714278
