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The Cheeses of Italy: Science and Technology

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The Cheeses of Italy: Science and Technology/ by Marco Gobbetti, Erasmo Neviani, Patrick Fox.
作者:	Gobbetti, Marco.
其他作者:	Neviani, Erasmo.
面頁冊數:	XIV, 274 p. 220 illus., 209 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Microbiology. -
電子資源:	https://doi.org/10.1007/978-3-319-89854-4
ISBN:	9783319898544

The Cheeses of Italy: Science and Technology
Gobbetti, Marco.

The Cheeses of Italy: Science and Technology[electronic resource] /by Marco Gobbetti, Erasmo Neviani, Patrick Fox. - 1st ed. 2018. - XIV, 274 p. 220 illus., 209 illus. in color.online resource.

Chapter 1: The orgins of cheesemaking -- Chapter 2: The history and culture of Italian cheeses in the middle age -- Chapter 3: Cheese: an overview -- Chapter 4: Classification of cheese -- Chapter 5: The distinguishing features of Italian cheese manufacture -- Chapter 6: The most traditional and popular Italian cheeses. .

This book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese production is included, covering the main general aspects. An overall classification of Italian cheeses follows, which categorizes all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book includes descriptions of cheese- making traits which are unique to Italian cheeses. In particular, the chemical composition of milk, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made from raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, are described. The last part of the book provides a detailed description of the biotechnology for the manufacture of the most traditional and popular Italian cheeses.

ISBN: 9783319898544

Standard No.: 10.1007/978-3-319-89854-4doiSubjects--Topical Terms:

591510
Microbiology.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

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