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The cheeses of Italy = science and t...

Gobbetti, Marco.

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The cheeses of Italy = science and technology /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The cheeses of Italy/ by Marco Gobbetti, Erasmo Neviani, Patrick Fox.
其他題名:	science and technology /
作者:	Gobbetti, Marco.
其他作者:	Neviani, Erasmo.
出版者:	Cham :Springer International Publishing : : 2018.,
面頁冊數:	xiv, 274 p. :ill., digital ;24 cm.
內容註:	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
標題:	Cheesemaking - Italy. -
電子資源:	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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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.
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