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OverviewThis 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 DetailsAuthor: Cinzia Lucia Randazzo , Cinzia Caggia , Erasmo NevianiPublisher: Nova Science Publishers Inc Imprint: Nova Science Publishers Inc Weight: 0.612kg ISBN: 9781624170324ISBN 10: 1624170323 Pages: 235 Publication Date: 01 March 2013 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: In Print  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 ContentsPreface; 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.ReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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