The Cheeses of Italy: Science and Technology
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 cheese...
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| Main Author: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cham :
Springer International Publishing,
2018.
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| Edition: | 1st ed. 2018. |
| Subjects: | |
| ISBN: | 9783319898544 |
| Online Access: |
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|---|---|---|---|
| 003 | SK-BrCVT | ||
| 005 | 20220618120616.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 180528s2018 gw | s |||| 0|eng d | ||
| 020 | |a 9783319898544 | ||
| 024 | 7 | |a 10.1007/978-3-319-89854-4 |2 doi | |
| 035 | |a CVTIDW10225 | ||
| 040 | |a Springer-Nature |b eng |c CVTISR |e AACR2 | ||
| 041 | |a eng | ||
| 100 | 1 | |a Gobbetti, Marco. |4 aut | |
| 245 | 1 | 4 | |a The Cheeses of Italy: Science and Technology |h [electronic resource] / |c by Marco Gobbetti, Erasmo Neviani, Patrick Fox. |
| 250 | |a 1st ed. 2018. | ||
| 260 | 1 | |a Cham : |b Springer International Publishing, |c 2018. | |
| 300 | |a XIV, 274 p. 220 illus., 209 illus. in color. |b online resource. | ||
| 500 | |a Biomedical and Life Sciences | ||
| 505 | 0 | |a 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. . | |
| 516 | |a text file PDF | ||
| 520 | |a 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. | ||
| 650 | 0 | |a Microbiology. | |
| 650 | 0 | |a Food-Biotechnology. | |
| 856 | 4 | 0 | |u http://hanproxy.cvtisr.sk/han/cvti-ebook-springer-eisbn-978-3-319-89854-4 |y Vzdialený prístup pre registrovaných používateľov |
| 910 | |b ZE07505 | ||
| 919 | |a 978-3-319-89854-4 | ||
| 974 | |a andrea.lebedova |f Elektronické zdroje | ||
| 992 | |a SUD | ||
| 999 | |c 275360 |d 275360 | ||