With contributions from a distinguished team of authors, this collection reviews the wealth of recent research on how to improve the flavor of cheese. The book begins by reviewing the sources of flavor in cheese and the biochemistry of flavor development. It includes starter culture development, carbohydrate metabolism, commercially important traits, and functional genomics. Subsequent chapters cover ingredients and processing parameters, physical factors affecting flavor, controlling off flavors, and monitoring fermentation and ripening. The book includes coverage of modeling, defining, and measuring cheese flavor as well as case studies for hard, soft-ripened, and low-fat cheeses.
發表於2024-11-08
Improving the Flavour of Cheese 2024 pdf epub mobi 電子書 下載
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Improving the Flavour of Cheese 2024 pdf epub mobi 電子書 下載