Geschäftskunden Kundenprogramme
Vor Ort
Merkzettel Warenkorb

Gutscheinbedingungen

*Gültig bis 20.07.2026 auf alle Bücher. Ausgeschlossen sind Zeitschriften, Prozentbücher und Abos | Einlösbar in allen Buchhandlungen von Orell Füssli, Barth Bücher, Buchladen Rapunzel, Papeterie Köhler, Schuler Orell Füssli, Stauffacher und ZAP unter Vorweisung des Gutscheins, auf www.orellfüssli.ch durch Eingabe des Gutscheincodes. Beim Service „eBooks verschenken“ und bei eBook-Käufen via eReader nicht einlösbar | Mindesteinkaufswert: Fr. 30.- | Nicht mit anderen Rabatten kumulierbar.
Produktbild: Microbiology and Biochemistry of Cheese and Fermented Milk

Microbiology and Biochemistry of Cheese and Fermented Milk

Fr. 191.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.07.1997

Herausgeber

B.A. Law

Verlag

Springer Us

Seitenzahl

365

Maße (L/B/H)

24.1/16/2.6 cm

Gewicht

721 g

Auflage

Second Edition 1997

Sprache

Englisch

ISBN

978-0-7514-0346-6

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

31.07.1997

Herausgeber

B.A. Law

Verlag

Springer Us

Seitenzahl

365

Maße (L/B/H)

24.1/16/2.6 cm

Gewicht

721 g

Auflage

Second Edition 1997

Sprache

Englisch

ISBN

978-0-7514-0346-6

Herstelleradresse

Springer-Verlag KG
Sachsenplatz 4-6
1201 Wien
AT

Email: GPSR Kontakt

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)
  • Produktbild: Microbiology and Biochemistry of Cheese and Fermented Milk
  • 1 Rennets: their role in milk coagulation and cheese ripening.- 1.1 Introduction.- 1.2 The milk protein system.- 1.3 Primary phase of rennet action.- 1.4 Rennet and rennet substitutes.- 1.5 Immobilized rennets.- 1.6 Factors affecting the hydrolysis of k-casein.- 1.7 Secondary (non-enzymatic) phase of coagulation and gel assembly.- 1.8 Curd tension and gel syneresis.- 1.9 Industrial manipulation of rennet coagulation time.- 1.10 Proteolysis during ripening.- 1.11 Proteolytic agents in cheese.- 1.12 Significance of secondary coagulant proteolysis.- 1.13 Specificity of chymosin and rennet substitutes in cheese.- 1.14 Specificity of indigenous milk proteinases.- 1.15 Proteolytic enzymes from microorganisms in cheese.- 1.16 Characterization of proteolysis in cheese.- 1.17 Influence of chymosin on rate of cheese ripening.- 1.18 Possible future developments.- 1.19 References.- 2 Classification and identification of bacteria important in the manufacture of cheese.- 2.1 Introduction.- 2.2 Molecular phylogeny as a basis for bacterial taxonomy.- 2.3 Current classification of cheese bacteria.- 2.4 Taxonomy in relation to safety and technology of dairy bacteria.- 2.5 Conclusions.- 2.6 References.- 3 Microbiology and technology of fermented milks.- 3.1 Introduction.- 3.2 Microbiology of fermented milks.- 3.3 Fermented milks with lactic acid.- 3.4 Fermented milks with alcohol and lactic acid.- 3.5 Fermented milks with mould and lactic acid.- 3.6 Concentrated fermented milks.- 3.7 Conclusions.- 3.8 References.- 4 Physiology and biochemistry of fermented milks.- 4.1 Introduction.- 4.2 Carbohydrate metabolism.- 4.3 Nitrogen metabolism.- 4.4 Pathways leading to flavour compounds.- 4.5 Polysaccharide secretion.- 4.6 Therapeutic properties of fermented milks.- 4.7 Conclusions.- 4.8 References.- 5 Flavour and texture in soft cheese.- 5.1 Introduction.- 5.2 The flora of surface mould-ripened cheeses.- 5.3 Biochemical reactions involved in soft cheese ripening.- 5.4 Aroma development.- 5.5Textural development.- 5.6 Controlling the defects of surface-moulded cheeses.- 5.7 References.- 6 Flavour and texture in low-fat cheese.- 6.1 Introduction.- 6.2 Role of fat in cheese.- 6.3 Consequences of measures taken to slow down syneresis.- 6.4 Casein breakdown in reduced-fat cheese.- 6.5 Use of enzymes and bacteria to improve quality of reduced-fat cheese.- 6.6 References.- 7 Control and enhancement of flavour in cheese.- 7.1 Introduction.- 7.2 Strategies used for the enhancement of cheese flavour.- 7.3 Enzymes release from cheese microorganisms.- 7.4 Flavour enhancement in non-conventional cheeses.- 7.5 Economic aspects.- 7.6 Future perspectives.- 7.7 References.- 8 The chemical and biochemical basis of cheese and milk aroma.- 8.1 Introduction.- 8.2 Isolation and identification of volatiles from dairy products.- 8.2.1 Tower extraction.- 8.3 Quantitative estimations.- 8.4 Aroma compounds in cheese and fermented milks.- 8.5 Some less-common cheese varieties.- 8.6 Cheese with highlinoleic acid content.- 8.7 Enzyme-modified cheese.- 8.8 Off-flavours.- 8.9 Conclusions.- 8.10 References and bibliography.- 9 Proteolytic systems of dairy lactic acid bacteria.- 9.1 Introduction.- 9.2 Milk as a growth medium.- 9.3 Proteolysis.- 9.4 Conclusions and topics for further research.- 9.5 References.- 10 Molecular genetics of dairy lactic acid bacteria.- 10.1 Introduction.- 10.2 Genetics of industrially relevant traits.- 10.3 Gene cloning techniques.- 10.4 Whole genome analysis.- 10.5 Future prospects.- 10.6 References.- 11 Sensory evaluation of dairy flavours.- 11.1 Introduction.- 11.2 Sensory mechanisms.- 11.3 Panels for sensory analysis.- 11.4 Flavour release and perception.- 11.5 Cheese.- 11.6 Yoghurt.- 11.7 Ice-cream.- 11.8 Conclusions.- 11.9 References.