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Improving the flavour of cheese /

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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...

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Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Weimer, Bart C.
Format: eBook
Language:English
Published: Cambridge : Boca Raton : Woodhead ; CRC Press, 2007.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Cheesemaking.
Cheesemaking > Technological innovations.
Cheese > Microbiology.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Electronic books.
Online Access:Connect to the full text of this electronic book
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.