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BL
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| Record Number
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668146
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| Doc. No
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dltt
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| Title & Author
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Fundamentals of cheese science /\ Patrick F. Fox [and others]
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| Edition Statement
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2nd ed
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2nd ed
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| Page. NO
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1 online resource (803 pages)
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| ISBN
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9781489976819
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: 1489976817
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9781489976796
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1489976795
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| Notes
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6.10 Citrate
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| Bibliographies/Indexes
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Includes bibliographical references and index
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| Contents
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Preface to Second Edition; About the Authors; Chapter 1: Cheese: Historical Aspects; 1.1 Introduction; 1.2 Cheese Production and€Consumption; 1.3 Cheese Science and€Technology; References; Suggested Reading; Chapter 2: Overview of€Cheese Manufacture; 2.1 Selection of€Milk; 2.2 Standardization of Milk Composition; 2.3 Heat Treatment of€Milk; 2.4 Cheese Colour; 2.5 Conversion of€Milk to€Cheese Curd; 2.5.1 Acidification; 2.5.2 Coagulation; 2.5.3 Post-Coagulation Operations; 2.5.4 Removal of€Whey, Moulding and€Pressing of€the€Curd; 2.5.5 Special Operations; 2.5.6 Salting
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2.5.7 Application of€Ultrafiltration in€Cheesemaking2.6 Ripening; 2.7 Processed Cheese Products; 2.8 Whey and€Whey Products; Chapter 3: Principal Families of€Cheese; 3.1 Introduction; 3.1.1 Rennet-Coagulated Cheeses; 3.2 Rennet-Coagulated Cheeses; 3.2.1 Internal Bacterially-Ripened Varieties; 3.2.1.1 Extra-Hard Cheeses; 3.2.1.2 Hard Varieties; 3.2.1.3 Semi-Hard Varieties; 3.2.1.4 Cheeses with€Eyes; 3.2.1.5 High Salt Varieties; 3.2.1.6 Pasta Filata Varieties; 3.2.2 Mould-Ripened Cheeses; 3.2.2.1 Surface Mould-Ripened Varieties; 3.2.2.2 Blue-Veined Cheeses; 3.2.3 Surface Smear-Ripened Cheeses
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3.3 Acid-Coagulated Cheeses3.4 Heat/Acid-Coagulated Cheeses; 3.5 Concentration/Crystallization; 3.6 Visual Appearance of€Selected Cheeses; 3.7 Ultrafiltration Technology in€Cheesemaking; References; Suggested Reading; Chapter 4: Chemistry of€Milk Constituents; 4.1 Introduction; 4.2 Lactose and€Other Carbohydrates; 4.2.1 Structure of€Lactose; 4.2.2 Biosynthesis of€Lactose; 4.2.3 Lactose Equilibrium in€Solution; 4.3 Milk Lipids; 4.3.1 Milk Fat as€a€Emulsion; 4.4 Milk Proteins; 4.4.1 The Caseins; 4.4.2 The Casein Micelle; 4.4.3 Whey Proteins; 4.4.4 Minor Proteins; 4.5 Milk Salts; 4.6 pH of€Milk
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4.7 Physico-Chemical Properties of€MilkReferences; Chapter 5: Bacteriology of€Cheese Milk; 5.1 Introduction; 5.2 Sources of€Microorganisms; 5.3 Mastitis and€Other Diseases; 5.4 Milking Machines and€Bulk Tanks; 5.5 Natural Inhibitors; 5.6 Pathogens in€Raw Milk; 5.7 Raw Milk Cheeses; 5.8 Pasteurisation; 5.9 Alternatives to€Heat Treatment; 5.9.1 Treatment with€Hydrogen Peroxide; 5.9.2 Lactoperoxidase-H2O2-Thiocyanate; 5.9.3 Bactofugation; 5.9.4 Microfiltration; 5.9.5 Pre-Maturation; 5.10 Standards for€Raw Milk; Suggested Reading; References; Chapter 6: Starter Cultures; 6.1 Introduction
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6.2 Types of€Starters6.2.1 Mesophilic Mixed Cultures; 6.2.2 Thermophilic Mixed Cultures; 6.2.3 Defined-Strain Cultures; 6.2.4 Natural Cultures; 6.2.5 Molecular Analysis of€Cultures; 6.2.6 New Sources of€Starters; 6.3 Adjunct Cultures; 6.4 Measurement of€Growth; 6.5 Effect of€Temperature; 6.6 Taxonomy; 6.6.1 Lactococcus; 6.6.2 Enterococcus; 6.6.3 Streptococcus; 6.6.4 Leuconostoc; 6.6.5 Lactobacillus; 6.7 Phylogeny; 6.8 Metabolism of€Starters; 6.8.1 Proteolysis; 6.8.2 Arginine Metabolism; 6.8.3 Lactose Metabolism; 6.8.4 Excretion of€End-Products; 6.9 Respiration in€Lactic Acid Bacteria
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| Abstract
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles
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| Subject
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Cheese.
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| Subject
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Cheese-- Microbiology.
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Food science.
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| Dewey Classification
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637.3
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| LC Classification
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SF271
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TP248.65.F66
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| Added Entry
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Fox, P. F.
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Guinee, Timothy P.
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Cogan, T. M.
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McSweeney, P. L. H.
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Ohio Library and Information Network.
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