Global Cheesemaking Technology is popular PDF and ePub book, written by Photis Papademas in 2017-11-16, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Global Cheesemaking Technology can be Read Online from any device for your convenience.
Global Cheesemaking Technology Book PDF Summary
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Detail Book of Global Cheesemaking Technology PDF
- Author : Photis Papademas
- Release : 16 November 2017
- Publisher : John Wiley & Sons
- ISBN : 9781119046189
- Genre : Technology & Engineering
- Total Page : 496 pages
- Language : English
- PDF File Size : 13,9 Mb
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