Improving the Flavour of Cheese

Improving the Flavour of Cheese

by Bart Weimer
     
 

ISBN-10: 084939158X

ISBN-13: 9780849391583

Pub. Date: 05/15/2007

Publisher: Taylor & Francis

With contributions from a distinguished team of authors, this collection reviews the wealth of recent research on how to improve the flavor of cheese. The book begins by reviewing the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development, carbohydrate metabolism, commercially important traits, and functional

…  See more details below

Overview

With contributions from a distinguished team of authors, this collection reviews the wealth of recent research on how to improve the flavor of cheese. The book begins by reviewing the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development, carbohydrate metabolism, commercially important traits, and functional genomics. Subsequent chapters cover ingredients and processing parameters, physical factors affecting flavor, controlling off flavors, and monitoring fermentation and ripening. The book includes coverage of modelling, defining, and measuring cheese flavor as well as case studies for hard, soft-ripened, and low-fat cheeses.

Product Details

ISBN-13:
9780849391583
Publisher:
Taylor & Francis
Publication date:
05/15/2007
Pages:
580
Product dimensions:
6.30(w) x 9.30(h) x 1.50(d)

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >