Cheese Ripening: Quality, Safety & Health Aspects
Author:   Cinzia Lucia Randazzo ,  Cinzia Caggia ,  Erasmo Neviani
Publisher:   Nova Science Publishers Inc
ISBN:  

9781624170324


Pages:   235
Publication Date:   01 March 2013
Format:   Hardback
Availability:   In Print   Availability explained
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Cheese Ripening: Quality, Safety & Health Aspects


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Overview

This book provides detailed information on the influence of milk production conditions on cheese quality and cheese ripening; on biochemical reactions that occur during the ripening of the cheese as well as on the microbial population involved in cheese ripening. In particular, the book proposes a review of the main biochemical events that occur during cheese ripening, covering the different aspects related to the enzymatic synthesis of compounds derived from milk fat, their role and importance in cheese flavour and the enzymology and genetics of the main pathway responsible for the catabolism of free amino acids under hostile environmental conditions during cheese ripening.

Full Product Details

Author:   Cinzia Lucia Randazzo ,  Cinzia Caggia ,  Erasmo Neviani
Publisher:   Nova Science Publishers Inc
Imprint:   Nova Science Publishers Inc
Weight:   0.612kg
ISBN:  

9781624170324


ISBN 10:   1624170323
Pages:   235
Publication Date:   01 March 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

Table of Contents

Preface; Influence of milk production conditions on cheese quality; Biochemical reactions during ripening of cheese varieties with dry surfaces; Cheese ripening: enzymes & typical flavor compounds associated with milk fat degradation; An overview of the contribution of starters & other microorganisms in cheese ripening; Catabolism of free aminoacids by lactic acid bacteria during cheese ripening; New developments for selection of starter for flavor formation in cheese; Cheese flavor measurement by sensory & instrumental methods; Microbial evolution in raw-milk, long-ripened cheeses: Grana Padano & Parmigiano Reggiano case.

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