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The cheeses of Italyscience and tech...

Fox, Patrick.

The cheeses of Italyscience and technology /

Record Type:	Electronic resources : Monograph/item
Title/Author:	The cheeses of Italyby 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.
Contained By:	Springer eBooks
Subject:	CheesemakingItaly.
Online resource:	http://dx.doi.org/10.1007/978-3-319-89854-4
ISBN:	9783319898544$q(electronic bk.)

The cheeses of Italyscience 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$q(electronic bk.)

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

815597
Cheesemaking
--Italy.

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

Dewey Class. No.: 637.350945

The cheeses of Italyscience and technology /
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100 1 $a Gobbetti, Marco. $3 815594
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 815597
650 0 $a Cheese $z Italy. $3 815598
650 1 4 $a Life Sciences. $3 273679
650 2 4 $a Food Microbiology. $3 235295
650 2 4 $a Food Science. $3 274110
700 1 $a Neviani, Erasmo. $3 815595
700 1 $a Fox, Patrick. $3 815596
710 2 $a SpringerLink (Online service) $3 273601
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)