Please use this identifier to cite or link to this item: https://ktisis.cut.ac.cy/handle/10488/12617
Title: Global cheesemaking technology: cheese quality and characteristics
Authors: Papademas, Photis 
Bintsis, Thomas 
Keywords: Cheesemaking technology;Cheese quality;Cheesemaking
Category: Animal and Dairy Science
Field: Agricultural Sciences
Issue Date: 27-Oct-2017
Publisher: Wiley
Source: Global Cheesemaking Technology: Cheese Quality and Characteristics 15 September 2017, Pages 1-461
DOI: https://doi.org/10.1002/9781119046165
Abstract: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
URI: http://ktisis.cut.ac.cy/handle/10488/12617
ISBN: 9781119046165
DOI: 10.1002/9781119046165
Rights: © John Wiley & Sons, Ltd.
Type: Book
Appears in Collections:Βιβλία/Books

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