Improving the flavour of cheese

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing...

Full description

Saved in:
Bibliographic Details
Other Authors: Weimer, Bart C.
Format: eBook
Language: English
Published: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Cheesemaking.
Cheesemaking > Technological innovations.
Cheese > Microbiology.
elektronické knihy
electronic books
ISBN: 9781845693053
1845693051
084939158X
9780849391583
9781601196095
1601196091
9781845690076
1845690079
Physical Description: 1 online resource (xx, 580 pages) : illustrations

Cover

Table of contents

LEADER 04340cam a2200505 a 4500
001 kn-ocn244207339
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 080820s2007 enka ob 001 0 eng d
040 |a WAU  |b eng  |e pn  |c WAU  |d KNOVL  |d TEF  |d WAU  |d CUS  |d OCLCQ  |d KNOVL  |d OCLCO  |d KNOVL  |d OPELS  |d N$T  |d YDXCP  |d IDEBK  |d COO  |d AU@  |d E7B  |d KNOVL  |d CRCPR  |d SINTU  |d EBLCP  |d DEBSZ  |d OCLCQ  |d BUF  |d OCLCF  |d D6H  |d CEF  |d RRP  |d OTZ  |d WYU  |d UKAHL  |d OCLCQ  |d S2H  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCL  |d SXB 
020 |a 9781845693053  |q (electronic bk.) 
020 |a 1845693051  |q (electronic bk.) 
020 |a 084939158X 
020 |a 9780849391583 
020 |z 9781601196095 
020 |z 1601196091 
020 |z 9781845690076  |q (hbk. ;  |q Woodhead) 
020 |z 1845690079  |q (hbk. ;  |q Woodhead) 
020 |z 9780849391583  |q (hbk. ;  |q CRC Press) 
020 |z 084939158X  |q (hbk. ;  |q CRC Press) 
035 |a (OCoLC)244207339  |z (OCoLC)173609143  |z (OCoLC)739097865  |z (OCoLC)798340866  |z (OCoLC)871225018 
245 0 0 |a Improving the flavour of cheese /  |c edited by Bart C. Weimer. 
246 3 |a Improving the flavor of cheese 
260 |a Cambridge :  |b Woodhead ;  |a Boca Raton :  |b CRC Press,  |c 2007. 
300 |a 1 online resource (xx, 580 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science, technology, and nutrition 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour developmentReviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavourConcludes with a selection of case studies on specific product types. 
505 0 |a pt. 1. Microbial physiology and the development of cheese flavour -- pt. 2. Influence of ingredients, processing and physical and chemical factors on cheese flavour -- pt. 3. Monitoring and evaluating cheese flavour -- pt. 4. Improving the flavour of different types of cheese : case studies. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Cheesemaking. 
650 0 |a Cheesemaking  |x Technological innovations. 
650 0 |a Cheese  |x Microbiology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Weimer, Bart C. 
776 0 8 |i Print version:  |t Improving the flavour of cheese.  |d Cambridge : Woodhead ; Boca Raton : CRC Press, ©2007  |z 9781845690076  |z 1845690079  |w (OCoLC)77257814 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpIFC00002/improving-the-flavour?kpromoter=marc  |y Full text 

Similar Items