Cheese Problems Solved
Language: English
Published by Elsevier Science & Technology, Woodhead Publishing, 2007
Series: Book 57 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 204.75
Quantity: 2 available
Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - 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.…
Seller Inventory # 9781845690601
- Title
- Cheese Problems Solved
- Author
- P L H McSweeney
- Publisher
- Elsevier Science & Technology, Woodhead Publishing
- Publication year
- 2007
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1845690605
- ISBN 13
- 9781845690601
- Item weight
- 760 grams
- Dimensions
- 234x233x155 mm
- Series
- Book 57 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Key Features: 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.
Contents: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutch-type cheeses; Swiss cheese; White-mould cheese; Blue cheese; Bacterial surface-ripened cheeses; Low moisture Mozzarella cheese (LMMC); Cheeses ripened in brine; Acid and acid/heat-coagulated cheeses; Cheese as a food ingredient; Processed cheese; Cheese-like products.
"Synopsis" may belong to another edition of this title.
About the Author
"About the title" may belong to another edition of this title.
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| Item | 7 to 10 business days | 5 to 7 business days |
|---|---|---|
| First item | £ 29.26 | £ 37.61 |
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AHA-BUCH GmbH
represented by the managing director Christel Glass
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37574 Einbeck
Deutschland
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