Technological Advances and Trends in Cheese Making
This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of Stretc...
Gorde:
| Erakunde egilea: | |
|---|---|
| Beste egile batzuk: | |
| Formatua: | Baliabide elektronikoa eBook |
| Hizkuntza: | ingelesa |
| Argitaratua: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
|
| Edizioa: | 1st ed. 2025. |
| Gaiak: | |
| Sarrera elektronikoa: | https://doi.org/10.1007/978-3-031-94476-5 |
| Etiketak: |
Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-94476-5 | ||
| 003 | DE-He213 | ||
| 005 | 20260706120028.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 250722s2025 sz | s |||| 0|eng d | ||
| 020 | |a 9783031944765 |9 978-3-031-94476-5 | ||
| 024 | 7 | |a 10.1007/978-3-031-94476-5 |2 doi | |
| 050 | 4 | |a TX341-641 | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012000 |2 bisacsh | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 641.3 |2 23 |
| 082 | 0 | 4 | |a 664 |2 23 |
| 245 | 1 | 0 | |a Technological Advances and Trends in Cheese Making |h [electronic resource] / |c edited by Syed Mansha Rafiq. |
| 250 | |a 1st ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
| 300 | |a VIII, 307 p. 11 illus., 9 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b PDF/UA-1 |2 onix | |
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of color is not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background color |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | |a History and Culture of Cheese making -- Basic Cheese Making Process -- Quality of milk for cheese making -- Starter Culture -- Coagulation of milk -- Accelerated Cheese Ripening -- Overview of the manufacturing processes of different cheeses and recent advancement -- Functional Properties and Rheology -- Quality Evaluation of Cheese -- Advanced Testing Techniques -- Advances in packaging and storage -- Low-Fat Cheese -- Low Sodium Cheese -- Vegan Cheeses -- Novel cheese making technologies -- Dairy Ingredients in cheesemaking. | |
| 520 | |a This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of Stretch, Hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed. A discussion of the history of cheese making also provides a rich entryway into the industry’s contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives. | ||
| 532 | 8 | |a Accessibility summary: This PDF has been created in accordance with the PDF/UA-1 standard to enhance accessibility, including screen reader support, described non-text content (images, graphs), bookmarks for easy navigation, keyboard-friendly links and forms and searchable, selectable text. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. Please note that a more accessible version of this eBook is available as ePub. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food |x Safety measures. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Food Engineering. |
| 650 | 2 | 4 | |a Food Safety. |
| 700 | 1 | |a Mansha Rafiq, Syed. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031944758 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031944772 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031944789 |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-94476-5 |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 912 | |a ZDB-2-235 | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||
| 950 | |a Focus Bundle Agriculture, Ecology and Veterinary Science (SpringerNature-85405) | ||