عنوان

Improving the flavour of cheese /

شابک

084939158X

شابک

1845693051

شابک

9780849391583

شابک

9781845693053

شابک اشتباه

084939158X

شابک اشتباه

1601196091

شابک اشتباه

1845690079

شابک اشتباه

9780849391583

شابک اشتباه

9781601196095

شابک اشتباه

9781845690076

شماره

b704321

عنوان اصلي

Improving the flavour of cheese /

نام عام مواد

[Book]

نام نخستين پديدآور

edited by Bart C. Weimer.

محل نشرو پخش و غیره

Boca Raton :

نام ناشر، پخش کننده و غيره

CRC Press,

تاریخ نشرو بخش و غیره

2007.

نام خاص و کميت اثر

1 online resource (xx, 580 pages) :

ساير جزييات

illustrations.

عنوان فروست

Woodhead Publishing in food science, technology, and nutrition

متن يادداشت

Includes bibliographical references and index.

متن يادداشت

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.

بدون عنوان

0

متن يادداشت

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 developmentReviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavourConcludes with a selection of case studies on specific product types.

منبع سفارش / آدرس اشتراک

Knovel Corporation.

عنوان

Improving the flavour of cheese.

شماره استاندارد بين المللي کتاب و موسيقي

1845690079

عنوان اصلي به زبان ديگر

Improving the flavor of cheese

موضوع مستند نشده

Cheese-- Microbiology.

موضوع مستند نشده

Cheesemaking-- Technological innovations.

موضوع مستند نشده

Cheesemaking.

موضوع مستند نشده

Cheese-- Microbiology.

موضوع مستند نشده

Cheesemaking.

موضوع مستند نشده

TECHNOLOGY & ENGINEERING-- Agriculture-- General.

موضوع مستند نشده

TEC-- 003000

شماره

ويراست

شماره رده

نشانه اثر

مستند نام اشخاص تاييد نشده

Weimer, Bart C.

تاريخ عمليات

20201207194612.0

قواعد فهرست نويسي ( بخش توصيفي )

pn

نام الکترونيکي

نوع ماده

[Book]

تكميل شده

Y