Cheese - Chemistry, Physics and Microbiology, Volume 1 : General Aspects.
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Patrick F Fox; Paul McSweeney; Timothy Cogan
- ناشر : Burlington : Elsevier
- چاپ و سال / کشور: 2004
- شابک / ISBN : 9780080500935
Description
Front Cover; Cheese: Chemistry, Physics and Microbiology; Copyright Page; Contents; Foreword; List of Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Chapter 1. Cheese: An Overview; Chapter 2. Rennets: General and Molecular Aspects; Chapter 3. Rennet-induced Coagulation of Milk; Chapter 4. The Syneresis of Rennet-coagulated Curd; Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels; Chapter 6. Starter Cultures: General Aspects; Chapter 7. Starter Cultures: Genetics. Chapter 8. Starter Cultures: BacteriophageChapter 9. Secondary and Adjunct Cultures; Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects; Chapter 11. Application of Membrane Separation Technology to Cheese Production; Chapter 12. The Microbiology of Cheese Ripening; Chapter 13. Raw Milk Cheeses; Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview; Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate; Ch.
This exciting new third edition contains comprehensive and up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese.
