Handbook on Cheese: Production, Chemistry and Sensory Properties

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Handbook on Cheese: Production, Chemistry and Sensory Properties

Format:  Hardcover,

613 pages

Publisher: Nova Science Pub Inc

Publish Date: Oct 2013

ISBN-13: 9781626189669

ISBN-10: 1626189668

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Book Information

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Specifications

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Publisher: Nova Science Pub Inc
Publish Date: Oct 2013
ISBN-13: 9781626189669
ISBN-10: 1626189668
Format: Hardcover
Number of Pages: 613
Shipping Weight (in pounds): 2.8
Product in Inches (L x W x H): 7.0 x 10.0 x 1.5

Book 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.

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