Imagen de Portada

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...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Mansha Rafiq, Syed (Editor)
Formato: Electrónico eBook
Lenguaje:inglés
Publicado: Cham : Springer Nature Switzerland : Imprint: Springer, 2025.
Edición:1st ed. 2025.
Materias:
Food science.
Food > Microbiology.
Food > Safety measures.
Food Science.
Food Microbiology.
Food Engineering.
Food Safety.
Acceso en línea:https://doi.org/10.1007/978-3-031-94476-5
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
Tabla de Contenidos:
  • 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.

Ejemplares similares