[PDF/ePub] The Science Of Cheese Download Book

The Science of Cheese

Posted on 2014-04 by Michael H. Tunick,Michael Tunick

Author: Michael H. Tunick,Michael Tunick

Publisher: Oxford University Press

ISBN: 0199922306

Category: Science

Page: 281

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Technology of Cheesemaking

Posted on 2011-06-24 by Barry A. Law,Adnan Y. Tamime

Author: Barry A. Law,Adnan Y. Tamime

Publisher: John Wiley & Sons

ISBN: 1444347896

Category: Technology & Engineering

Page: 512

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

The Science and Practice of Cheese-Making

Posted on 2001-01-01 by Lucius Van Slyke,Charles Publow

Author: Lucius Van Slyke,Charles Publow

Publisher: Applewood Books

ISBN: 1429010738

Category: Cooking

Page: 516

Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.

Fundamentals of Cheese Science

Posted on 2000 by P. F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee

Author: P. F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee

Publisher: Springer Science & Business Media

ISBN: 9780834212602

Category: Technology & Engineering

Page: 587

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Mastering Artisan Cheesemaking

Posted on 2012-09-19 by Gianaclis Caldwell

The Ultimate Guide for Home-Scale and Market Producers

Author: Gianaclis Caldwell

Publisher: Chelsea Green Publishing

ISBN: 1603583335

Category: Cooking

Page: 368

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

Cheese and Microbes

Posted on 2014-04-30 by Catherine W. Donnelly

Author: Catherine W. Donnelly

Publisher: ASM Press

ISBN: 1555818595

Category: Science

Page: 350

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

Cheese: Chemistry, Physics and Microbiology

Posted on 1999-02-28 by P. F. Fox

Chemistry, Physics and Microbiology (Major Cheese Groups)

Author: P. F. Fox

Publisher: Springer Science & Business Media

ISBN: 9780834213395

Category: Science

Page: 577

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

Cheese: General aspects

Posted on 2004 by P. F. Fox

Author: P. F. Fox

Publisher: Academic Press

ISBN: 9780122636523

Category: Medical

Page: 617

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables

Die Mäuse-Strategie für Manager

Posted on 2015-12-21 by Spencer Johnson

Veränderungen erfolgreich begegnen

Author: Spencer Johnson

Publisher: Ariston

ISBN: 3641191874

Category: Business & Economics

Page: 104

WHO MOVED MY CHEESE? Die wichtigsten Mäuse-Strategien Spencer Johnsons erfolgreiche Mäuse-Fabel hat sich weltweit über 25 Millionen mal verkauft und unzähligen Menschen gezeigt, wie man erfolgreich mit Veränderungen umgehen und ihnen mit Mut und Gelassenheit begegnen kann. Nun gibt es den Bestseller mit den besten Erfolgsstrategien der Mäuse auch als E-Book.

Cheese and Culture

Posted on 2012-04-01 by Paul Kindstedt

A History of Cheese and its Place in Western Civilization

Author: Paul Kindstedt

Publisher: Chelsea Green Publishing

ISBN: 1603584129

Category: Cooking

Page: 256

Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story based on the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some of the pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The book offers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese.

A First Course in Cheese

Posted on 2015-10-20 by Charlotte Kamin,Nathan McElroy

Bedford Cheese Shop

Author: Charlotte Kamin,Nathan McElroy

Publisher: N.A

ISBN: 1631061313

Category: Cooking

Page: 224

A First Course in Cheese helps beginners learn everything needed to choose, taste, pair, and enjoy all types of cheeses.

The Life of Cheese

Posted on 2013 by Heather Paxson

Crafting Food and Value in America

Author: Heather Paxson

Publisher: Univ of California Press

ISBN: 0520270185

Category: Social Science

Page: 303

"The Life of Cheese is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of Meals to Come: A History of the Future of Food "Heather Paxson's lucid and engaging book, The Life of Cheese, is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading The Life of Cheese will be a transformative experience." Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir

Cheese: Chemistry, Physics and Microbiology

Posted on 2004-08-04 by Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee

Major Cheese Groups

Author: Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee

Publisher: Elsevier

ISBN: 9780080500942

Category: Technology & Engineering

Page: 456

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables

On Food and Cooking : das Standardwerk der Küchenwissenschaft

Posted on 2013 by Harold McGee

Author: Harold McGee

Publisher: N.A

ISBN: 9783875150834

Category:

Page: 994

Fundamentals of Cheese Science

Posted on 2016-08-22 by Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney

Author: Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney

Publisher: Springer

ISBN: 1489976817

Category: Technology & Engineering

Page: 799

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Microbiology and Biochemistry of Cheese and Fermented Milk

Posted on 2012-12-06 by B.A. Law

Author: B.A. Law

Publisher: Springer Science & Business Media

ISBN: 1461311217

Category: Technology & Engineering

Page: 365

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.