Cantitate/Preț
Produs
Total produse
Vezi coșul
Fundamentals of Cheese Science de Patrick F. Fox

Fundamentals of Cheese Science

Autor Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
en Limba Engleză Hardback – 23 aug 2016
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.

Citește tot Restrânge

Toate formatele și edițiile

Toate formatele și edițiile Preț Express
Paperback (1) 137611 lei  6-8 săpt.
  Springer Us – 9 iun 2018 137611 lei  6-8 săpt.
Hardback (2) 121964 lei  6-8 săpt.
  Springer Us – 28 feb 2000 121964 lei  6-8 săpt.
  Springer Us – 23 aug 2016 138245 lei  6-8 săpt.

Preț: 138245 lei

Preț vechi: 168591 lei
-18% Nou

Puncte Express: 2074
Preț estimativ în valută:
26455€ • 27831$ • 21903£

Carte tipărită la comandă

Livrare economică 14-28 ianuarie 25

 Adaugă în coș

Wish list
Gift list
Am citit!
Adaugă în listă
Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9781489976796
ISBN-10: 1489976795
Pagini: 789
Ilustrații: XV, 799 p. 271 illus., 78 illus. in color.
Dimensiuni: 155 x 235 x 50 mm
Greutate: 1.31 kg
Ediția:2nd ed. 2017
Editura: Springer Us
Colecția Springer
Locul publicării:New York, NY, United States

Public țintă

Research

Cuprins

Cheese:  Historical Aspects.- Overview of Cheese Manufacture.- Principal Families of Cheese.- Chemistry of Milk Constituents.- Bacteriology of Cheese Milk.- Starter Cultures.- Enzymatic Coagulation of Milk.- Post-Coagulation Treatment of the Renneted-Milk Gel.- Salting of Cheese Curd.- Cheese Yield.- Microbiology of Cheese Ripening.- Biochemistry of Cheese Ripening.- Cheese Flavour.- Cheese: Structure, Rheology and Texture.- Factors That Affect Cheese Quality.- Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties.- Processed Cheese and Substitute/Imitation Cheese Products.- Ingredient Cheese and Ingredients Derived from Cheese.- Pathogens and Foodborne Illness in Cheese.- Nutritional Aspects of Cheese.- Current legislation on cheese.- Chapter 22: Whey and Whey Products.

Notă biografică

PF Fox PhD DSc
Patrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland.  His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes.  He is the editor or author of a large number of publications which have become highly cited.

PLH McSweeney PhD DSc
Paul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland.  The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture.  He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.

T.P. Guinee, PhD
Timothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems. 

T.M. Cogan, PhD
Timothy Cogan  is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.

Textul de pe ultima copertă

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.

Caracteristici

Provides comprehensive coverage of the scientific aspects of cheese Includes copious references to other texts and review articles Includes 3 new chapters Includes supplementary material: sn.pub/extras