"In-package" Ripening of Loose Blue Cheese Curds
Author : Crystal Aque Morrison
Publisher :
Page : 184 pages
File Size : 39,65 MB
Release : 1985
Category : Blue cheese
ISBN :
Author : Crystal Aque Morrison
Publisher :
Page : 184 pages
File Size : 39,65 MB
Release : 1985
Category : Blue cheese
ISBN :
Author : Zain E. M. Saad
Publisher :
Page : 342 pages
File Size : 42,33 MB
Release : 1989
Category : Cheese
ISBN :
Author :
Publisher :
Page : 2466 pages
File Size : 25,77 MB
Release : 1922
Category : Dairy products
ISBN :
Author : Dave Wessner
Publisher : John Wiley & Sons
Page : 992 pages
File Size : 31,76 MB
Release : 2020-12-03
Category : Science
ISBN : 1119592496
Ideal for microbiology/science majors The third edition of Microbiology provides in-depth coverage of the science of microscopic organisms. Providing a balanced presentation of foundational concepts, real-world applications, and current research and experimentation, this comprehensive textbook facilitates a thorough understanding of the scope, nature, and complexity of microbiology. The text approaches the subject within the context of exploration and experimentation, integrating a wealth of classroom-tested pedagogical features. The material is organized around the three pillars of physiology, ecology and genetics — helping students appreciate the interconnected and dynamic nature of microbiology as they explore individual microbes and the relation between different types of microbes, other organisms, and the environment. Detailed yet accessible chapters illustrate how an experiment proceeds, explain how microbes replicate, clarify the flow of concept processes, and summarize key points. Challenging end-of-chapter questions both test students' understanding of the material and strengthen critical thinking skills. This new edition contains up-to-date coverage of topics including DNA replication and gene expression, viral pathogenesis, microbial biotechnology, adaptive immunity, the control of infectious diseases, the microbiology of food and water, and integrated coverage of COVID-19.
Author : Barry A. Law
Publisher : John Wiley & Sons
Page : 474 pages
File Size : 21,33 MB
Release : 2011-06-24
Category : Technology & Engineering
ISBN : 1444347896
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Author :
Publisher :
Page : 1632 pages
File Size : 23,29 MB
Release : 1985
Category : Dissertations, Academic
ISBN :
Author : Ramesh C. Chandan
Publisher : John Wiley & Sons
Page : 696 pages
File Size : 22,67 MB
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 1118810295
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional properties of milk; microbiological considerations involved in milk processing; regulatory compliance; transportation to processing plants; and the ingredients used in manufacture of dairy products. The main section of the book is dedicated to processing and production of fluid milk products; cultured milk including yogurt; butter and spreads; cheese; evaporated and condensed milk; dry milks; whey and whey products; ice cream and frozen desserts; chilled dairy desserts; nutrition and health; sensory evaluation; new product development strategies; packaging systems; non-thermal preservation technologies; safety and quality management systems; and dairy laboratory analytical techniques. This fully revised and updated edition highlights the developments which have taken place in the dairy industry since 2008. The book notably includes: New regulatory developments The latest market trends New processing developments, particularly with regard to yogurt and cheese products Functional aspects of probiotics, prebiotics and synbiotics A new chapter on the sensory evaluation of dairy products Intended for professionals in the dairy industry, Dairy Processing and Quality Assurance, Second Edition, will also appeal to researchers, educators and students of dairy science for its contemporary information and experience-based applications.
Author : Paul Gayler
Publisher : Macmillan
Page : 213 pages
File Size : 38,24 MB
Release : 1998-09-15
Category : Cooking
ISBN : 0312192045
Renowned chef Paul Gayler treats cheese lovers to a stunning selection of world-class, original ways to cook with their favorite cheeses--with all recipes using fresh ingredients, vibrant flavors, and a generous dash of culinary ingenuity. Full color.
Author :
Publisher :
Page : 1018 pages
File Size : 37,40 MB
Release : 1910
Category :
ISBN :
Author : Hugh Chisholm
Publisher :
Page : 2050 pages
File Size : 26,86 MB
Release : 1910
Category : Encyclopedias and dictionaries
ISBN :