Global Cheesemaking Technology - Cheese Quality and Characteristics

Autor: Photis Papademas

Język:

Oprawa: Twarda

Wydawca: John Wiley and Sons Ltd

Dostępność: Dostępna u dostawcy

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

Informacje o książce

Autor

Photis Papademas

Język

Angielski

Oprawa

Książka - Twarda

Data wydania

2017

strony

496

EAN

9781119046158

ISBN

9781119046158

Enbook ID

15808994

Wydawca

John Wiley and Sons Ltd

Waga

1188

Wymiary

300 x 437 x 27

Pełny opis

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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