The cheeses of Italy : science and technology / Marco Gobbetti, Erasmo Neviani, Patrick Fox ; with contribution by Gian Maria Varanini.
2018
SF274.I8
Linked e-resources
Linked Resource
Online Access
Concurrent users
Unlimited
Authorized users
Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks
Details
Title
The cheeses of Italy : science and technology / Marco Gobbetti, Erasmo Neviani, Patrick Fox ; with contribution by Gian Maria Varanini.
Author
Gobbetti, Marco.
ISBN
9783319898544 (electronic book)
331989854X (electronic book)
9783319898537
331989854X (electronic book)
9783319898537
Published
Cham : Springer, 2018.
Language
English
Description
1 online resource
Other Standard Identifiers
10.1007/978-3-319-89854-4 doi
Call Number
SF274.I8
Dewey Decimal Classification
637.350945
Summary
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.
Access Note
Access limited to authorized users.
Digital File Characteristics
text file PDF
Source of Description
Online resource; title from PDF title page (viewed June 1, 2018)
Available in Other Form
Print version: 9783319898537
Linked Resources
Online Access
Record Appears in
Online Resources > Ebooks
All Resources
All Resources
Table of Contents
Chapter 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. .
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. .