| 书目名称 | The Cheeses of Italy: Science and Technology | | 编辑 | Marco Gobbetti,Erasmo Neviani,Patrick Fox | | 视频video | | | 概述 | First scientific book on cheese to solely focus on Italian cheese.Written by experts in cheese and dairy.Will appeal to professionals in the industry as well as students | | 图书封面 |  | | 描述 | .The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, 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 with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.. | | 出版日期 | Book 2018 | | 关键词 | cheese; Italian cheeses; cheese biotechnology; dairy biotechnology; cheese science | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-319-89854-4 | | isbn_softcover | 978-3-030-07877-5 | | isbn_ebook | 978-3-319-89854-4 | | copyright | Springer International Publishing AG, part of Springer Nature 2018 |
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发表于 2025-3-21 16:53:40
