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000777092 019__ $$a957464699$$a957606930$$a957680465$$a981889295
000777092 020__ $$a9781489976819$$q(electronic book)
000777092 020__ $$a1489976817$$q(electronic book)
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000777092 050_4 $$aSF271
000777092 050_4 $$aTP248.65.F66
000777092 08204 $$a637.3
000777092 24500 $$aFundamentals of cheese science /$$cPatrick F. Fox [and others].
000777092 250__ $$a2nd ed.
000777092 260__ $$aNew York :$$bSpringer,$$c2016, ©2017.
000777092 300__ $$a1 online resource (803 pages)
000777092 336__ $$atext$$btxt$$2rdacontent
000777092 337__ $$acomputer$$bc$$2rdamedia
000777092 338__ $$aonline resource$$bcr$$2rdacarrier
000777092 504__ $$aIncludes bibliographical references and index.
000777092 5050_ $$aPreface to Second Edition; About the Authors; Chapter 1: Cheese: Historical Aspects; 1.1 Introduction; 1.2 Cheese Production and Consumption; 1.3 Cheese Science and Technology; References; Suggested Reading; Chapter 2: Overview of Cheese Manufacture; 2.1 Selection of Milk; 2.2 Standardization of Milk Composition; 2.3 Heat Treatment of Milk; 2.4 Cheese Colour; 2.5 Conversion of Milk to Cheese Curd; 2.5.1 Acidification; 2.5.2 Coagulation; 2.5.3 Post-Coagulation Operations; 2.5.4 Removal of Whey, Moulding and Pressing of the Curd; 2.5.5 Special Operations; 2.5.6 Salting.
000777092 5058_ $$a2.5.7 Application of Ultrafiltration in Cheesemaking; 2.6 Ripening; 2.7 Processed Cheese Products; 2.8 Whey and Whey Products; Chapter 3: Principal Families of Cheese; 3.1 Introduction; 3.1.1 Rennet-Coagulated Cheeses; 3.2 Rennet-Coagulated Cheeses; 3.2.1 Internal Bacterially-Ripened Varieties; 3.2.1.1 Extra-Hard Cheeses; 3.2.1.2 Hard Varieties; 3.2.1.3 Semi-Hard Varieties; 3.2.1.4 Cheeses with Eyes; 3.2.1.5 High Salt Varieties; 3.2.1.6 Pasta Filata Varieties; 3.2.2 Mould-Ripened Cheeses; 3.2.2.1 Surface Mould-Ripened Varieties; 3.2.2.2 Blue-Veined Cheeses; 3.2.3 Surface Smear-Ripened Cheeses.
000777092 5058_ $$a3.3 Acid-Coagulated Cheeses; 3.4 Heat/Acid-Coagulated Cheeses; 3.5 Concentration/Crystallization; 3.6 Visual Appearance of Selected Cheeses; 3.7 Ultrafiltration Technology in Cheesemaking; References; Suggested Reading; Chapter 4: Chemistry of Milk Constituents; 4.1 Introduction; 4.2 Lactose and Other Carbohydrates; 4.2.1 Structure of Lactose; 4.2.2 Biosynthesis of Lactose; 4.2.3 Lactose Equilibrium in Solution; 4.3 Milk Lipids; 4.3.1 Milk Fat as a Emulsion; 4.4 Milk Proteins; 4.4.1 The Caseins; 4.4.2 The Casein Micelle; 4.4.3 Whey Proteins; 4.4.4 Minor Proteins; 4.5 Milk Salts; 4.6 pH of Milk.
000777092 5058_ $$a4.7 Physico-Chemical Properties of Milk; References; Chapter 5: Bacteriology of Cheese Milk; 5.1 Introduction; 5.2 Sources of Microorganisms; 5.3 Mastitis and Other Diseases; 5.4 Milking Machines and Bulk Tanks; 5.5 Natural Inhibitors; 5.6 Pathogens in Raw Milk; 5.7 Raw Milk Cheeses; 5.8 Pasteurisation; 5.9 Alternatives to Heat Treatment; 5.9.1 Treatment with Hydrogen Peroxide; 5.9.2 Lactoperoxidase-H₂O₂-Thiocyanate; 5.9.3 Bactofugation; 5.9.4 Microfiltration; 5.9.5 Pre-Maturation; 5.10 Standards for Raw Milk; Suggested Reading; References; Chapter 6: Starter Cultures; 6.1 Introduction.
000777092 5058_ $$a6.2 Types of Starters; 6.2.1 Mesophilic Mixed Cultures; 6.2.2 Thermophilic Mixed Cultures; 6.2.3 Defined-Strain Cultures; 6.2.4 Natural Cultures; 6.2.5 Molecular Analysis of Cultures; 6.2.6 New Sources of Starters; 6.3 Adjunct Cultures; 6.4 Measurement of Growth; 6.5 Effect of Temperature; 6.6 Taxonomy; 6.6.1 Lactococcus; 6.6.2 Enterococcus; 6.6.3 Streptococcus; 6.6.4 Leuconostoc; 6.6.5 Lactobacillus; 6.7 Phylogeny; 6.8 Metabolism of Starters; 6.8.1 Proteolysis; 6.8.2 Arginine Metabolism; 6.8.3 Lactose Metabolism; 6.8.4 Excretion of End-Products; 6.9 Respiration in Lactic Acid Bacteria.
000777092 5058_ $$a6.10 Citrate.
000777092 506__ $$aAccess limited to authorized users.
000777092 520__ $$aThis book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
000777092 588__ $$aDescription based on print  version record.
000777092 650_0 $$aCheese.
000777092 650_0 $$aCheese$$xMicrobiology.
000777092 7001_ $$aFox, P. F.
000777092 7001_ $$aGuinee, T. P.$$q(Tim P.)
000777092 7001_ $$aCogan, T. M.
000777092 7001_ $$aMcSweeney, P. L. H.
000777092 77608 $$iPrint version:$$aFox, P. F.$$tFundamentals of Cheese Science.$$dBoston, MA : Springer US, ©2016$$z9781489976796
000777092 852__ $$bebk
000777092 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-1-4899-7681-9$$zOnline Access$$91397441.1
000777092 909CO $$ooai:library.usi.edu:777092$$pGLOBAL_SET
000777092 980__ $$aEBOOK
000777092 980__ $$aBIB
000777092 982__ $$aEbook
000777092 983__ $$aOnline
000777092 994__ $$a92$$bISE