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Henrique Castelli & Luiz du Vale 
Handbook on Cheese 
Production, Chemistry and Sensory Properties

Soporte
In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats’ cheese made with clotting enzymes; processed cheese flavors and flavor compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese; cheese ripening and proteolysis; lipid fraction in cheese; engineering properties of Mexican chihuahua cheese; structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools; clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis; valorisation of whey in small and medium dairy industries; conjugated linoleic acid (CLA) in cheese; assessment of natural levels of substances with preservative effects in dairy products; cheese microstructure; and the multifaceted function of cheese and its anticancer effect on human leukemic cell growth in vitro.
€590.95
Métodos de pago
Formato PDF ● Páginas 631 ● ISBN 9781626189676 ● Editor Henrique Castelli & Luiz du Vale ● Editorial Nova Science Publishers ● Publicado 2014 ● Descargable 3 veces ● Divisa EUR ● ID 7223091 ● Protección de copia Adobe DRM
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