Chemistry of structure-function relationships in cheese /

Bibliographic Details
Corporate Author:	SpringerLink (Online service)
Other Authors:	Malin, Edyth L., Tunick, Michael
Format:	eBook
Language:	English
Published:	New York : Plenum Press, [1995]
Series:	Advances in experimental medicine and biology ; v. 367. Language of science.
Subjects:	Cheese > Composition > Congresses. Cheese > analysis > Congresses. Chemistry, Physical > Congresses. Fromage > Composition > Congrès. Fromage > Congrès comme sujet. Technologie alimentaire > Congrès comme sujet. Fromage > Congrès. Cheese > Composition. Cheeses Electronic books. Conference proceedings.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

1. Overview: Cheese Chemistry and Rheology / V.H. Holsinger
2. Rheology of Reduced-Fat Mozzarella Cheese / M.H. Tunick and J.J. Shieh
3. Rheology of Reduced-Fat Cheese Containing Fat Substitute / K.L. Mackey and N. Desai
4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese / P.S. Kindstedt
5. Chemical Species in Cheese and Their Origin in Milk Components / A.R. Hill
6. Biogenesis of Flavour Compounds in Cheese / P.F. Fox, T.K. Singh and P.L.H. McSweeney
7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation / J.M. Banks, E.Y. Brechany, W.W. Christie, E.A. Hunter and D.D. Muir
8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC / G.F. Amantea, V.N. Furtula, H.Y. Choi, L.C. Laleye and S. Nakai.