Handbook on Cheese Production, Chemistry & Sensory Properties
-
- Englisch ausgewählt
Fr. 652.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
01.07.2013
Abbildungen
mit Illustrationen
Herausgeber
Henrique Castelli + weitereVerlag
Nova Science PublishersSeitenzahl
654
Maße (L/B/H)
26/18/3.8 cm
Gewicht
1254 g
Sprache
Englisch
ISBN
978-1-62618-966-9
In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats' cheese made with clotting enzymes; processed cheese flavours and flavour compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese; cheese ripening and proteolysis; lipid fraction in cheese; engineering properties of Mexican chihuahua cheese; structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools; clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis; valorisation of whey in small and medium dairy industries; conjugated linoleic acid (CLA) in cheese; assessment of natural levels of substances with preservative effects in dairy products; cheese microstructure; and the multifaceted function of cheese and its anticancer effect on human leukaemic cell growth in vitro.
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