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Основной контент книги Global Cheesemaking Technology
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Volume 494 pages

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Global Cheesemaking Technology

Cheese Quality and Characteristics
Читайте только на Литрес

The book cannot be downloaded as a file, but can be read in our app or online on the website.

$273.06

About the book

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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Age restriction:
0+
Release date on Litres:
20 June 2018
Volume:
494 p.
ISBN:
9781119046172
Total size:
12 МБ
Total number of pages:
494
Publisher:
Copyright holder:
John Wiley & Sons Limited
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