Varieties Of Cheese

Download Varieties Of Cheese ebook PDF or Read Online books in PDF, EPUB, and Mobi Format. Click Download or Read Online button to Varieties Of Cheese book pdf for free now.

Varieties Of Cheese

Author : Charles Francis Doane
ISBN : OCLC:320170794
Genre : Cheese
File Size : 24.33 MB
Format : PDF, ePub, Mobi
Download : 436
Read : 357

Category: Cheese

Varieties Of Cheese

Author : Charles Francis Doane
ISBN : UVA:X030515157
Genre : Cheese
File Size : 83.52 MB
Format : PDF, Kindle
Download : 483
Read : 552

Category: Cheese

Swiss Cheese Varieties

Author : George Wilmer Reinbold
ISBN : WISC:89031311350
Genre : Swiss cheese
File Size : 71.41 MB
Format : PDF, ePub
Download : 913
Read : 835

Category: Swiss cheese

Cheese Chemistry Physics And Microbiology

Author : P. F. Fox
ISBN : 9781461526483
Genre : Science
File Size : 45.50 MB
Format : PDF, Docs
Download : 138
Read : 993

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 the book. 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.
Category: Science

The Cheese Handbook

Author : T.A. Layton
ISBN : 9780486161105
Genre : Cooking
File Size : 79.47 MB
Format : PDF, Kindle
Download : 865
Read : 674

Informal, enlightening guide by noted gourmet discusses buying, storing, and serving cheese. Includes 100 tasty recipes from around the world, plus fascinating legends, literary references, and historical facts associated with cheese.
Category: Cooking

Feta Related Cheeses

Author : R. K. Robinson
ISBN : 0747600775
Genre : Technology & Engineering
File Size : 49.99 MB
Format : PDF, ePub, Mobi
Download : 985
Read : 1212

Feta cheese has become popular in recent years as part of a broad consumer demand for ethnic foods which are perceived to be natural, wholesome, and tasty. Today Feta cheese is readily available in the cheese section of most food retailers. This book provides a detailed guide to Feta and other white brined cheese: raw materials, processes, manufacture, equipment, and packaging. Both traditional and modern industrial methods are covered. Specifications, chemistry, microbiology and sensory considerations are also examined. The book is well illustrated with flow charts, diagrams, photographs and microphotographs. Extensive technical reference data is provided in the many tables. The authors are all specialists in cheese and other dairy products. This is a basic guide and reference for dairy product and other food product personnel involved in product development and processing. Copies are now available for prompt delivery. An order form follows the detailed table of contents on the reverse. From the Preface White brined cheeses are the main varieties of cheese consumed in the Middle East and along the shores of the Mediterranean, and yet the literature describing the manufacture and/or properties of the major types is extremely sparse. The aim of this book is to provide a detailed guide to the cheeses in this category, and to review the available information relating to their production, their maturation and their distribution to the consumer. In most cases, the cheese are still produced on a small scale, and only one variety, Feta, has achieved real popularity outside its land of origin. One of the reasons for this single success is the degree of mechanization that can now be employed in the manufacture of Feta, including the latest technological developments such as ultra-filtration.
Category: Technology & Engineering

World Cheese Book

Author : DK
ISBN : 9780241236970
Genre : Cooking
File Size : 31.6 MB
Format : PDF, Docs
Download : 959
Read : 1255

Now PDF. Explore cheese in its many glorious varieties - the science, the smells, the succulence! The grandest fromages, the finest Feta, the most delicious Manchego: celebrate the glorious variety, quality and pleasure of great cheeses from around the world. You'll find detailed profiles of over 750 cheeses from France to Australia. Develop an in-depth understanding of different cheese - from its provenance, to the producers, science, smells, how to savour each taste and even step-by-steps on how to make cheese. This updated edition reflects growing trends such as interest in American and Asian varieties which no cheese board is complete without. No cheese lover should be without it!
Category: Cooking

Brined Cheeses

Author : Adnan Y. Tamime
ISBN : 9781405171649
Genre : Technology & Engineering
File Size : 29.79 MB
Format : PDF, ePub
Download : 685
Read : 529

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
Category: Technology & Engineering

The Science Of Cheese

Author : Michael H. Tunick
ISBN : 9780199922307
Genre : Science
File Size : 40.84 MB
Format : PDF, Mobi
Download : 785
Read : 1169

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.
Category: Science

Traditional Cheeses From Selected Regions In Asia Europe And South America

Author : Celile Aylin Oluk
ISBN : 9789811432354
Genre : Technology & Engineering
File Size : 28.53 MB
Format : PDF, ePub, Mobi
Download : 495
Read : 951

This book serves as a treatise on lesser known ethnic varieties of cheese made in regions ranging from Mesopotamia to Europe and America. Cheese experts from different countries including Brazil, Croatia, Iran, Macedonia, Montenegro and Turkey bring together a rich blend of information about the traditional cheese in each region. The contributors describe the chemical and microbial characteristics, production technology and artisan culture of cheese making for each local variety. The simple and systematic presentation of the information makes this a useful reference for a wide readership interested in food, dairy technology, and gastronomy, such as producers, consumers, academics and students. The book also represents an effort to bring forth knowledge about a culinary facet of the concrete cultural heritage of local communities which can benefit tourism and sustainability programs that involve the promotion of traditional dairy products.
Category: Technology & Engineering

The Atlas Of American Artisan Cheese

Author : Jeffrey P. Roberts
ISBN : 9781933392349
Genre : Cooking
File Size : 54.4 MB
Format : PDF, ePub
Download : 249
Read : 1085

Presents 345 cheesemakers in the United States, with each profile describing the cheesemaker and its history, cheeses, location, and availability.
Category: Cooking

Italian Cheese Varieties

Author : George Wilmer Reinbold
ISBN : CORNELL:31924002941239
Genre : Cheese
File Size : 51.83 MB
Format : PDF, Kindle
Download : 867
Read : 890

Category: Cheese

The World Atlas Of Cheese

Author : Nancy Eekhof-Stork
ISBN : WISC:89031310972
Genre : Cheese
File Size : 50.90 MB
Format : PDF, ePub, Mobi
Download : 861
Read : 508

Discusses varieties of cheese, where they come from, and how cheese is made.
Category: Cheese

Make Your Own Cheese

Author : Caleb Warnock
ISBN : 9781944822156
Genre : House & Home
File Size : 86.77 MB
Format : PDF, ePub
Download : 119
Read : 1137

With simple cheesemaking techniques and expert advice, the Backyard Renaissance Collection brings you the healthier, more cost-effective alternative to store-bought, processed cheese. Author Caleb Warnock teaches readers how to make twelve varieties of cheese using techniques for both the beginning cheese chef and those interested in self-reliant recipes. In this expanded second edition, readers will have access to even more recipe varieties, including: Cheddar Parmesan Mozzarella Cottage cheese Cream cheese Self-reliant cheese, and more!
Category: House & Home

Feta And Related Cheeses

Author : A. Y. Tamime
ISBN : 9781845698225
Genre : Technology & Engineering
File Size : 27.8 MB
Format : PDF
Download : 907
Read : 1086

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications. It includes comprehensive coverage of the production, maturation and distribution of cheeses such as Feta, Domiati and Halloumi as well as many more local varieties.
Category: Technology & Engineering

Cheese And Microbes

Author : Catherine W. Donnelly
ISBN : 9781555818593
Genre : Science
File Size : 32.67 MB
Format : PDF
Download : 463
Read : 850

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.
Category: Science