Cheese Chemistry Physics And Microbiology

Author : Paul L. H. McSweeney,Patrick F. Fox,David W. Everett,Paul D. Cotter
Publisher : Academic Press
Page : 1302 pages
File Size : 49,8 Mb
Release : 2017-06-01
Category : Electronic
ISBN : 0124170129

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Cheese by Paul L. H. McSweeney,Patrick F. Fox,David W. Everett,Paul D. Cotter Pdf

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 public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production

Author : Patrick F. Fox,Paul L.H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
Publisher : Elsevier
Page : 646 pages
File Size : 52,5 Mb
Release : 2004-08-04
Category : Medical
ISBN : 9780080500935

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Cheese: Chemistry, Physics and Microbiology, Volume 1 by Patrick F. Fox,Paul L.H. McSweeney,Timothy M. Cogan,Timothy P. Guinee Pdf

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables

Author : Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
Publisher : Elsevier
Page : 456 pages
File Size : 46,8 Mb
Release : 2004-08-04
Category : Technology & Engineering
ISBN : 0080500943

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Cheese: Chemistry, Physics and Microbiology by Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee Pdf

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables

Author : Patrick F. Fox
Publisher : Springer Science & Business Media
Page : 580 pages
File Size : 44,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461528005

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Cheese: Chemistry, Physics and Microbiology by Patrick F. Fox Pdf

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

Author : Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney
Publisher : Springer
Page : 799 pages
File Size : 47,9 Mb
Release : 2016-08-22
Category : Technology & Engineering
ISBN : 9781489976819

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Fundamentals of Cheese Science by Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney Pdf

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Author : P. F. Fox
Publisher : Aspen Publishers
Page : 624 pages
File Size : 53,9 Mb
Release : 1993
Category : Business & Economics
ISBN : CORNELL:31924067991954

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Cheese by P. F. Fox Pdf

This two-volume work was first published in 1987. This second edition covers all the subjects treated in the first edition with many revisions and updates, and the addition of several new topics.

Author : P. F. Fox
Publisher : Springer
Page : 607 pages
File Size : 52,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461526506

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Cheese: Chemistry, Physics and Microbiology by P. F. Fox Pdf

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

Author : P. F. Fox
Publisher : Aspen Publishers
Page : 600 pages
File Size : 51,5 Mb
Release : 1993
Category : Business & Economics
ISBN : CORNELL:31924067987556

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Cheese by P. F. Fox Pdf

This two-volume work was first published in 1987. This second edition covers all the subjects treated in the first edition with many revisions and updates, and the addition of several new topics.

Author : Photis Papademas,Thomas Bintsis
Publisher : John Wiley & Sons
Page : 496 pages
File Size : 48,5 Mb
Release : 2017-09-26
Category : Technology & Engineering
ISBN : 9781119046172

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Global Cheesemaking Technology by Photis Papademas,Thomas Bintsis Pdf

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Author : Anonim
Publisher : Unknown
Page : 617 pages
File Size : 44,7 Mb
Release : 2004
Category : Cheese
ISBN : 0122636511

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Cheese by Anonim Pdf

Author : Patrick F Fox
Publisher : Unknown
Page : 592 pages
File Size : 43,7 Mb
Release : 1999-02-28
Category : Electronic
ISBN : 1461528011

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Cheese by Patrick F Fox Pdf

Author : P L H McSweeney
Publisher : Elsevier
Page : 424 pages
File Size : 49,7 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693534

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Cheese Problems Solved by P L H McSweeney Pdf

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 process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field

Author : Anonim
Publisher : Unknown
Page : 617 pages
File Size : 40,6 Mb
Release : 2004
Category : Cheese
ISBN : OCLC:648266205

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Cheese by Anonim Pdf

Author : B C Weimer
Publisher : Elsevier
Page : 600 pages
File Size : 51,8 Mb
Release : 2007-04-30
Category : Technology & Engineering
ISBN : 9781845693053

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Improving the Flavour of Cheese by B C Weimer Pdf

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 and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Author : P. Walstra
Publisher : CRC Press
Page : 752 pages
File Size : 42,9 Mb
Release : 1999-04-23
Category : Technology & Engineering
ISBN : 9780824746414

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Dairy Technology by P. Walstra Pdf

Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality.