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020 a| 9781845690076;

020 a| 1845690079 (Trade Cloth)c| USD 290.00 Retail Price (Publisher)9| Active Record;

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082 00 a| 637.32| 22;

100 1 a| Weimer, B.e| Editor4| edt?| UNAUTHORIZED;

245 10 a| Improving the Flavour of Cheeseh| [electronic resource];

260 a| Sawston : b| Woodhead Publishing Limited;

300 a| 600 p.c| 23.000 x 016.000 cm.;

506 a| Available only to authorized users.;

520 8 a| Annotationb| Cheeses are complex microbial ecosystems and aspects of their flavour development remain poorly understood. The biochemistry of flavour development and the contribution of certain cheese-making parameters to flavour development, for example, have not yet been fully elucidated. As flavour is a key element in product acceptance among consumers, controlling and improving the flavour of cheese is an important issue for professionals in the cheese industry. With contributions from a distinguished team of authors, this collection reviews the wealth of recent research in the area CONTENTS Sources of flavour in cheese; Metabolites of starter organisms and flavour; Biochemistry of flavour development. Part 1 Cheese flavour development and microbial physiology: Physiology of lactic acid bacteria and cheese flavour production; Starter culture development; Adjunct culture metabolism; Carbohydrate metabolism; Amino acid metabolism; Microbial species characterisation to identify commercially important traits; Genetic manipulation of lactic acid bacteria; Functional genomics and flavour. Part 2 Ingredients and processing parameters and flavour: Ingredients responsible for flavour development; Milk quality and pasteurisation; Enzymes; Bacteriocins; Pressure and cheese flavour; Controlling off-flavours; Monitoring fermentation and ripening. Part 3 Modelling and sensory evaluation of cheese flavour: Defining cheese flavour; Measuring cheese flavour; Modelling to predict flavour. Part 4 Case studies: High temperature hard cheeses; Sortripened cheeses; Low-fat cheeses.;

538 a| Mode of access: World Wide Web;

650 4 a| Cheese;

650 4 a| Food Additives;

655 0 a| Electronic books.=| ^A491897;

856 40 z| Full text available from eBook - Agricultural, Biological, and Food Sciences 2007u| https://go.openathens.net/redirector/ecu.edu?url=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Fbook%2F9781845690076;

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596 a| 1 3 4;

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999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 6594204-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 7/17/2025x| EBOOKz| JERESOURCE;

Improving the Flavour of Cheese

Author/creator	Weimer, B. Editor
Format	Electronic
Publication Info	Sawston : Woodhead Publishing Limited
Description	600 p. 23.000 x 016.000 cm.
Supplemental Content	Full text available from eBook - Agricultural, Biological, and Food Sciences 2007
Subjects	Cheese Food Additives

Summary	Annotation Cheeses are complex microbial ecosystems and aspects of their flavour development remain poorly understood. The biochemistry of flavour development and the contribution of certain cheese-making parameters to flavour development, for example, have not yet been fully elucidated. As flavour is a key element in product acceptance among consumers, controlling and improving the flavour of cheese is an important issue for professionals in the cheese industry. With contributions from a distinguished team of authors, this collection reviews the wealth of recent research in the area CONTENTS Sources of flavour in cheese; Metabolites of starter organisms and flavour; Biochemistry of flavour development. Part 1 Cheese flavour development and microbial physiology: Physiology of lactic acid bacteria and cheese flavour production; Starter culture development; Adjunct culture metabolism; Carbohydrate metabolism; Amino acid metabolism; Microbial species characterisation to identify commercially important traits; Genetic manipulation of lactic acid bacteria; Functional genomics and flavour. Part 2 Ingredients and processing parameters and flavour: Ingredients responsible for flavour development; Milk quality and pasteurisation; Enzymes; Bacteriocins; Pressure and cheese flavour; Controlling off-flavours; Monitoring fermentation and ripening. Part 3 Modelling and sensory evaluation of cheese flavour: Defining cheese flavour; Measuring cheese flavour; Modelling to predict flavour. Part 4 Case studies: High temperature hard cheeses; Sortripened cheeses; Low-fat cheeses.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
ISBN	9781845690076
ISBN	1845690079 (Trade Cloth) Active Record
Stock number	00051468

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Improving the Flavour of Cheese

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