The Cheeses of Italy: Science and Technology
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- Hardcover
- Taschenbuch ausgewählt
- eBook
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Sprache:Englisch
Fr. 113.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
21.12.2018
Abbildungen
XIV, 220 illus., 209 illus. in color., farbige Illustrationen, schwarz-weiss Illustrationen
Verlag
SpringerSeitenzahl
274
Maße (L/B/H)
23.5/15.5/1.6 cm
Gewicht
441 g
Auflage
Softcover reprint of the original 1st ed. 2018
Sprache
Englisch
ISBN
978-3-030-07877-5
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.
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