Research Catalog
Technology of cheesemaking
- Title
- Technology of cheesemaking / edited by Barry A. Law.
- Publication
- Sheffield : Sheffield Academic Press ; Boca Raton, FL : CRC Press, 1999.
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| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Request in advance | JSE 00-1115 | Offsite |
Details
- Additional Authors
- Law, Barry A.
- Description
- xiv, 322 p. : ill.; 25 cm.
- Series Statement
- Sheffield food technology
- Subject
- Bibliography (note)
- Includes bibliographical references and index.
- Contents
- The fundamentals of cheese technology -- Basic cheese manufacture -- Cheese ripening -- Reduced-fat versions -- Whey technology for cheesemakers -- The production, action and applications of rennet and coagulants -- The formation of cheese curd -- The production, application and action of lactic cheese starter cultures -- Secondary cheese cultures -- SWING cultures -- LACTOLABO cultures -- Visbyvac DIP and Pellet DIP -- Mould-ripened cheeses -- Bacterial smear-ripened cheeses -- Cheese ripening and cheese flavour technology -- Technology, biochemistry and functionality of pasta filata/pizza cheese -- Manufacture of pizza cheese -- Functionality of pizza cheese -- Non-traditional methods of manufacture -- Eye formation and Swiss-type cheeses -- Propionic fermentation -- Microbiological surveillance and control in cheese manufacture -- The grading and sensory-profiling of cheese.
- Call Number
- JSE 00-1115
- ISBN
- 0849397448 (CRC : alk. paper)
- 1841270377 (Sheffield)
- LCCN
- 99028556
- OCLC
- 41431643
- Title
- Technology of cheesemaking / edited by Barry A. Law.
- Imprint
- Sheffield : Sheffield Academic Press ; Boca Raton, FL : CRC Press, 1999.
- Series
- Sheffield food technology
- Bibliography
- Includes bibliographical references and index.
- Added Author
- Law, Barry A.
- Research Call Number
- JSE 00-1115