Global Cheesemaking Technology - Cheese Quality and Characteristics

Autor: Photis Papademas

Jazyk:

Vazba: Pevná

Vydavatel: John Wiley and Sons Ltd

Dostupnost: Skladem u dodavatele

Odesíláme za 10-18 dnů

4 600 Kč

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, a...

Informace o knize

Autor

Photis Papademas

Jazyk

Angličtina

Vazba

Kniha - Pevná

Vydáno

2017

Stránek

496

EAN

9781119046158

ISBN

9781119046158

Enbook ID

15808994

Vydavatel

John Wiley and Sons Ltd

Hmotnost

1188

Rozměry

300 x 437 x 27

Kompletní popis

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.

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Global Cheesemaking Technology - Cheese Quality and Characteristics

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