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Handbook on Cheese: Production, Chemistry & Sensory Properties (Agriculture Issues and Policies: Food Science and Technology)

Amazon

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£227.97 £226.55 £226.86 £227.17 £227.48 £227.79 £228.10 25 July 2026 30 July 2026 04 August 2026 09 August 2026 15 August 2026
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Description

In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats' cheese made with clotting enzymes; processed cheese flavours and flavour compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese; cheese ripening and proteolysis; lipid fraction in cheese; engineering properties of Mexican chihuahua cheese; structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools; clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis; valorisation of whey in small and medium dairy industries; conjugated linoleic acid (CLA) in cheese; assessment of natural levels of substances with preservative effects in dairy products; cheese microstructure; and the multifaceted function of cheese and its anticancer effect on human leukaemic cell growth in vitro.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
01 July 2013
Listed Since
02 May 2013

Barcode

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