Improving the flavour of cheese
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Bart C Weimer
- ناشر : Cambridge : Woodhead ; Boca Raton : CRC Press,
- چاپ و سال / کشور: 2007
- شابک / ISBN : 9781845693053
Description
Contents: Cheese manufacture and ripening and their influence on cheese flavour; Compounds associated with cheese flavour. Part 1 Microbial physiology and the development of cheese in flavour: Carbohydrate metabolism and cheese flavour development; Amino acid metabolism in relationship to cheese flavour development; Lipolysis and cheese flavour development; The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese; Starter culture development for improved cheese flavour; Adjunct culture metabolism and cheese flavour; Techniques for microbial species identification and characterization to identify commercially important traits; Genomics and cheese flavour. Part 2 Influence of ingredients, processing and physical and chemical factors on cheese flavour: The effects of milk, its ingredients and salt on cheese flavour; Physical factors affecting the flavour of cheese; Flavourant-matrix interactions and flavour development in cheese; Starter culture production and delivery for cheese flavour; Bacteriocins: changes in cheese and flora flavour. Part 3 Monitoring and evaluating cheese flavour: Monitoring cheese ripening: new developments; Defining cheese flavour; Measuring cheese flavour. Part 4 Improving the flavour of different types of cheese: case studies; Hard Italian cheeses: parmigiano-reggiano and grana-padano; Low temperature hard cheeses and semi-hard washed cheeses; Soft-ripened and fresh cheeses: feta, quark, halloumi and related varieties; Cheeses with secondary cultures: mould-ripened, smear-ripened and farmhouse cheeses; Producing low-fat cheeses; Modelling gouda ripening to predict flavour development.
Summary:
As flavour is a key element in product acceptance among consumers, controlling and improving the flavour of cheese is an important issue for professionals in the cheese industry. With contributions from a distinguished team of editors, this collection reviews the wealth of research in the area
As flavour is a key element in product acceptance among consumers, controlling and improving the flavour of cheese is an important issue for professionals in the cheese industry. With contributions from a distinguished team of editors, this collection reviews the wealth of research in the area
