Coverart for item
The Resource Improving the flavour of cheese, edited by Bart C. Weimer, (electronic resource)

Improving the flavour of cheese, edited by Bart C. Weimer, (electronic resource)

Label
Improving the flavour of cheese
Title
Improving the flavour of cheese
Statement of responsibility
edited by Bart C. Weimer
Title variation
Improving the flavor of cheese
Contributor
Subject
Language
eng
Summary
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
Member of
Cataloging source
WAU
Illustrations
illustrations
Index
index present
LC call number
SF271.I47
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Weimer, Bart C
Series statement
Woodhead Publishing in food science, technology and nutrition
http://library.link/vocab/subjectName
  • Cheesemaking
  • Cheesemaking
  • Cheese
Label
Improving the flavour of cheese, edited by Bart C. Weimer, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Control code
  • ocn244207339
Extent
1 online resource (xx, 580 p.)
Form of item
online
Isbn
9781845693053
Other physical details
ill.
Specific material designation
remote
Label
Improving the flavour of cheese, edited by Bart C. Weimer, (electronic resource)
Publication
Bibliography note
Includes bibliographical references and index
Control code
  • ocn244207339
Extent
1 online resource (xx, 580 p.)
Form of item
online
Isbn
9781845693053
Other physical details
ill.
Specific material designation
remote

Library Locations

Processing Feedback ...