Microbiology and Biochemistry of Cheese and Fermented Milk

By: B.A. Law (Editor)

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Hardcover | 31 July 1997 | Edition Number 2

At a Glance

Hardcover
388 Pages

Edition Type
Revised

Dimensions(cm)
24.77 x 17.15 x 3.18

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The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

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Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Science Biology, Life Sciences Microbiology excluding Medical Biochemistry Agriculture & Farming Animal Husbandry Dairy Farming

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Paperback

Published: 3rd February 2012

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List of contributors
Preface
Preface to the first edition
Rennets: their role in milk coagulation and cheese ripening	p. 1
Classification and identification of bacteria important in the manufacture of cheese	p. 50
Microbiology and technology of fermented milks	p. 57
Physiology and biochemistry of fermented milks	p. 153
Flavour and texture in soft cheese	p. 193
Flavour and texture in low-fat cheese	p. 207
Control and enhancement of flavour in cheese	p. 219
The chemical and biochemical basis of cheese and milk aroma	p. 253
Proteolytic systems of dairy lactic acid bacteria	p. 299
Molecular genetics of dairy lactic acid bacteria	p. 319
Sensory evaluation of dairy flavours	p. 341
Index	p. 363
Table of Contents provided by Blackwell. All Rights Reserved.

Microbiology and Biochemistry of Cheese and Fermented Milk

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

Other Editions and Formats

Paperback

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