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000839533 019__ $$a1040613025
000839533 020__ $$a9783319898544$$q(electronic book)
000839533 020__ $$a331989854X$$q(electronic book)
000839533 020__ $$z9783319898537
000839533 0247_ $$a10.1007/978-3-319-89854-4$$2doi
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000839533 035__ $$aSP(OCoLC)1038067808$$z(OCoLC)1040613025
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000839533 049__ $$aISEA
000839533 050_4 $$aSF274.I8
000839533 08204 $$a637.350945$$223
000839533 1001_ $$aGobbetti, Marco.
000839533 24514 $$aThe cheeses of Italy :$$bscience and technology /$$cMarco Gobbetti, Erasmo Neviani, Patrick Fox ; with contribution by Gian Maria Varanini.
000839533 264_1 $$aCham :$$bSpringer,$$c2018.
000839533 300__ $$a1 online resource
000839533 336__ $$atext$$btxt$$2rdacontent
000839533 337__ $$acomputer$$bc$$2rdamedia
000839533 338__ $$aonline resource$$bcr$$2rdacarrier
000839533 347__ $$atext file$$bPDF$$2rda
000839533 5050_ $$aChapter 1: The orgins of cheesemaking -- Chapter 2: The history and culture of Italian cheeses in the middle age -- Chapter 3: Cheese: an overview -- Chapter 4: Classification of cheese -- Chapter 5: The distinguishing features of Italian cheese manufacture -- Chapter 6: The most traditional and popular Italian cheeses. .
000839533 506__ $$aAccess limited to authorized users.
000839533 520__ $$aThis book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese production is included, covering the main general aspects. An overall classification of Italian cheeses follows, which categorizes all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book includes descriptions of cheese- making traits which are unique to Italian cheeses. In particular, the chemical composition of milk, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made from raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, are described. The last part of the book provides a detailed description of the biotechnology for the manufacture of the most traditional and popular Italian cheeses.
000839533 588__ $$aOnline resource; title from PDF title page (viewed  June 1, 2018)
000839533 650_0 $$aCheesemaking$$zItaly.
000839533 650_0 $$aCheese$$zItaly.
000839533 7001_ $$aNeviani, Erasmo,$$d1956-
000839533 7001_ $$aFox, P. F.
000839533 7001_ $$aVaranini, Gian Maria.
000839533 77608 $$iPrint version: $$z9783319898537
000839533 852__ $$bebk
000839533 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-89854-4$$zOnline Access$$91397441.1
000839533 909CO $$ooai:library.usi.edu:839533$$pGLOBAL_SET
000839533 980__ $$aEBOOK
000839533 980__ $$aBIB
000839533 982__ $$aEbook
000839533 983__ $$aOnline
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