rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Improving the flavour of cheese
  title info:
    title: Improving the flavor of cheese
  name:
    name part: Weimer, Bart C.
  name:
    name part: Knovel (Firm)
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: enk
    date issued: 2007
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xx, 580 pages) : illustrations.
  abstract: Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour developmentReviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavourConcludes with a selection of case studies on specific product types.
  table of contents: pt. 1. Microbial physiology and the development of cheese flavour -- pt. 2. Influence of ingredients, processing and physical and chemical factors on cheese flavour -- pt. 3. Monitoring and evaluating cheese flavour -- pt. 4. Improving the flavour of different types of cheese : case studies.
  note: edited by Bart C. Weimer.
  note: Electronic resource.
  note: Includes bibliographical references and index.
  subject:
    topic: Cheesemaking
  subject:
    topic: Cheesemaking
    topic: Technological innovations
  subject:
    topic: Cheese
    topic: Microbiology
  subject:
    topic: TECHNOLOGY & ENGINEERING
    topic: Agriculture
    topic: General
  classification: SF271 .I47 2007eb
  classification: 637.3
  related item:
    title info:
      title: Improving the flavour of cheese
    origin info:
      publisher: Cambridge : Woodhead ; Boca Raton : CRC Press, ©2007
    identifier: (OCoLC)77257814
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 9781845693053
  identifier: 1845693051
  identifier: 084939158X
  identifier: 9780849391583
  identifier: 9781601196095
  identifier: 1601196091
  identifier: 9781845690076
  identifier: 1845690079
  identifier: Knovel Corporation.
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: WAU
    record creation date: 080820
    record change date: 20260609152715.0
    record identifier: in00003833469
    language of cataloging:
      language term: eng