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...

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Bibliographic Details
Other Authors Weimer, Bart C.
Format Electronic eBook
LanguageEnglish
Published Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
SeriesWoodhead Publishing in food science, technology, and nutrition.
Subjects
Cheesemaking.
Cheesemaking > Technological innovations.
Cheese > Microbiology.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781845693053
1845693051
084939158X
9780849391583
9781601196095
1601196091
9781845690076
1845690079
Physical Description1 online resource (xx, 580 pages) : illustrations

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Table of Contents:
  • 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.

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