@article{839533,
      author = {Gobbetti, Marco. and Neviani, Erasmo, and Fox, P. F. and  Varanini, Gian Maria.},
      url = {http://library.usi.edu/record/839533},
      title = {The cheeses of Italy : science and technology /},
      abstract = {This book contains a detailed description of the  historical aspects of cheese manufacture, historical  information on the most traditional and popular Italian  cheese varieties. An overview of cheese production is  included, covering the main general aspects. An overall  classification of Italian cheeses follows, which  categorizes all the cheese varieties that have a tradition  and/or an economic importance. Based on a large literature  review, the core of the book includes descriptions of  cheese- making traits which are unique to Italian cheeses.  In particular, the chemical composition of milk, the use  whey or milk natural starters, some technology options  (e.g., curd cooking), the microbiota composition and  metabolism during curd ripening, especially for cheese made  from raw milk, and the main relevant biochemical events,  which occur during the very long-time ripening, are  described. The last part of the book provides a detailed  description of the biotechnology for the manufacture of the  most traditional and popular Italian cheeses.},
      doi = {https://doi.org/10.1007/978-3-319-89854-4},
      recid = {839533},
      pages = {1 online resource},
}