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The cheeses of Italy = science and t...

Gobbetti, Marco.

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The cheeses of Italy = science and technology /

Record Type:	Electronic resources : Monograph/item
Title/Author:	The cheeses of Italy/ by Marco Gobbetti, Erasmo Neviani, Patrick Fox.
Reminder of title:	science and technology /
Author:	Gobbetti, Marco.
other author:	Neviani, Erasmo.
Published:	Cham :Springer International Publishing : : 2018.,
Description:	xiv, 274 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Cheesemaking - Italy. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-89854-4
ISBN:	9783319898544

The cheeses of Italy = science and technology /
Gobbetti, Marco.

The cheeses of Italyscience and technology /[electronic resource] :by Marco Gobbetti, Erasmo Neviani, Patrick Fox. - Cham :Springer International Publishing :2018. - xiv, 274 p. :ill., digital ;24 cm.

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.

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.

ISBN: 9783319898544

Standard No.: 10.1007/978-3-319-89854-4doiSubjects--Topical Terms:

3331728
Cheesemaking
--Italy.

LC Class. No.: SF274.I8 / G633 2018

Dewey Class. No.: 637.350945

The cheeses of Italy = science and technology /
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020 $a 9783319898544 $q (electronic bk.)
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035 $a 978-3-319-89854-4
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100 1 $a Gobbetti, Marco. $3 3331725
245 1 4 $a The cheeses of Italy $h [electronic resource] : $b science and technology / $c by Marco Gobbetti, Erasmo Neviani, Patrick Fox.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2018.
300 $a xiv, 274 p. : $b ill., digital ; $c 24 cm.
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.
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 Cheesemaking $z Italy. $3 3331728
650 0 $a Cheese $z Italy. $3 3331729
650 1 4 $a Life Sciences. $3 890838
650 2 4 $a Food Microbiology. $3 794709
650 2 4 $a Food Science. $3 890841
700 1 $a Neviani, Erasmo. $3 3331726
700 1 $a Fox, Patrick. $3 3331727
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-89854-4
950 $a Biomedical and Life Sciences (Springer-11642)