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Cheese Problems Solved
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Book Synopsis Cheese Problems Solved by : P L H McSweeney
Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field
Book Synopsis Microbiological Analysis of Red Meat, Poultry and Eggs by : G Mead
Download or read book Microbiological Analysis of Red Meat, Poultry and Eggs written by G Mead and published by Woodhead Publishing. This book was released on 2006-11-30 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. - Reviews key issues in food microbiology - Discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens - Includes chapters on the validation on analytical methods and quality assurance in the laboratory
Book Synopsis Technology of Cheesemaking by : Barry A. Law
Download or read book Technology of Cheesemaking written by Barry A. Law and published by Wiley-Blackwell. This book was released on 2010-07-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.
Book Synopsis Traceability in the Dairy Industry in Europe by : Ignazio Mania
Download or read book Traceability in the Dairy Industry in Europe written by Ignazio Mania and published by Springer. This book was released on 2018-10-04 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.
Book Synopsis Fundamentals of Cheese Science by : Patrick F. Fox
Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Influence of Chemistry on New Foods and Traditional Products by : Giampiero Barbieri
Download or read book The Influence of Chemistry on New Foods and Traditional Products written by Giampiero Barbieri and published by Springer. This book was released on 2014-09-13 with total page 70 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been soundlessly but increasingly interconnected with the chemical industry in the last century. Different areas are considered in a multidisciplinary approach: - the production of chemical additives and of non-food components needed in the food industry (e.g. packaging materials) - the regulatory perspective of the whole food production chain - commercialization of food commodities - the problem of food safety from the viewpoint of official auditors with medical or veterinarian competencies - new and emerging risks related to food packaging materials - the assessment of the authenticity of edible products. This Brief includes different viewpoints, ranging from the management of allergens and food additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of “alternative” versions of the same food.
Book Synopsis Improving the Flavour of Cheese by : B C Weimer
Download or read book Improving the Flavour of Cheese written by B C Weimer and published by Elsevier. This book was released on 2007-04-30 with total page 601 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 development - Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour - Concludes with a selection of case studies on specific product types
Book Synopsis Chemical Profiles of Industrial Cow’s Milk Curds by : Caterina Barone
Download or read book Chemical Profiles of Industrial Cow’s Milk Curds written by Caterina Barone and published by Springer. This book was released on 2016-12-20 with total page 51 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various types of cheeses. Parameters such as the type of used milk, the coagulation method, pH value, color, and microbial fermentation have a profound impact on the resulting curd properties, and hence on the cheese. The authors discuss some of the most important parameters, and how their modification can lead to a variety of cheese and dairy products. This Brief also addresses the question, if cheese makers can standardize their production procedures, and what role chemistry may play in that. Another important point addressed here are the sources of failures in the curd production, e.g. in packaging systems. Readers will find selected examples of helpful analytical techniques for studying and evaluating curd quality, and for monitoring the chemical evolution of selected chemical substances or protein aggregation.
Download or read book I Am the Cheese written by Robert Cormier and published by Knopf Books for Young Readers. This book was released on 2013-03-19 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Before there was Lois Lowry’s The Giver or M. T. Anderson’s Feed, there was Robert Cormier’s I Am the Cheese, a subversive classic that broke new ground for YA literature. A boy’s search for his father becomes a desperate journey to unlock a secret past. But the past must not be remembered if the boy is to survive. As he searches for the truth that hovers at the edge of his mind, the boy—and readers—arrive at a shattering conclusion. “An absorbing, even brilliant job. The book is assembled in mosaic fashion: a tiny chip here, a chip there. . . . Everything is related to something else; everything builds and builds to a fearsome climax. . . . [Cormier] has the knack of making horror out of the ordinary, as the masters of suspense know how to do.”—The New York Times Book Review “A horrifying tale of government corruption, espionage, and counter espionage told by an innocent young victim. . . . The buildup of suspense is terrific.”—School Library Journal, starred review An ALA Notable Children’s Book A School Library Journal Best Book of the Year A Horn Book Fanfare A Library of Congress Children’s Book of the Year A Colorado Blue Spruce Young Adult Book Award Nominee
Download or read book Whitewash written by Joseph Keon and published by New Society Publishers. This book was released on 2010-11-23 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: North Americans are some of the least healthy people on Earth. Despite advanced medical care and one of the highest standards of living in the world, one in three Americans will be diagnosed with cancer in their lifetime and 50% of US children are overweight. This crisis in personal health is largely the result of chronically poor dietary and lifestyle choices. In Whitewash, Joseph Keon unveils how North Americans unwittingly sabotage their health every day by drinking milk, and shows that our obsession with calcium is unwarranted. Citing scientific literature, Whitewash builds an unassailable case that not only is milk unnecessary for human health; its inclusion in the diet may increase the risk of serious diseases including: prostate, breast, and ovarian cancers osteoporosis diabetes vascular disease Crohn's disease. Many of America’s dairy herds contain sick and immunocompromised animals whose tainted milk regularly makes it to market. Cow's milk is also a sink for environmental contaminants, and has been found to contain traces of pesticides, dioxins, PCBs, rocket fuel, and even radioactive isotopes. Whitewash offers a completely fresh, candid and comprehensively documented look behind dairy's deceptively green pastures, and gives readers a hopeful picture of life after milk.
Book Synopsis The Science of Cheese by : Michael Tunick
Download or read book The Science of Cheese written by Michael Tunick and published by Oxford University Press. This book was released on 2014 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.
Book Synopsis Global Cheesemaking Technology by : Photis Papademas
Download or read book Global Cheesemaking Technology written by Photis Papademas and published by John Wiley & Sons. This book was released on 2017-12-18 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Book Synopsis Ending the War on Artisan Cheese by : Catherine Donnelly
Download or read book Ending the War on Artisan Cheese written by Catherine Donnelly and published by Chelsea Green Publishing. This book was released on 2019-11-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese--cheese made from unpasteurized milk--is an expansive category that includes some of Europe's most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can't comply with EU health ordinances. Centuries-old cheese styles like Fourme d'Ambert and Cantal are nearing extinction, leading Prince Charles to decry the "bacteriological correctness" of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.
Download or read book Gone for Gouda written by Korina Moss and published by St. Martin's Paperbacks. This book was released on 2022-09-27 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Things are going from gouda to bad to ugly for cheesemonger Willa Bauer in Gone for Gouda. Yarrow Glen’s newest cheese shop, Curds & Whey, has a lot on its plate, but cheesemonger Willa Bauer relishes a challenge. There’s a float to build for the fall festival, plus the French-inspired cheese shop is playing host to celebrity vegan chef Phoebe Winston. But when photos surface that prove this vegan influencer is, in fact, a carnivore, things crumble faster than any cheese on the market: Phoebe is murdered. Willa’s employee, the affable Archie, was the last one to see Phoebe alive and the first person the police suspect. To clear his name Willa must uncover who’s been up to no gouda...
Book Synopsis Caterpillar Summer by : Gillian McDunn
Download or read book Caterpillar Summer written by Gillian McDunn and published by Bloomsbury Children's Books. This book was released on 2019-04-02 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully written, emotional debut perfect for fans of Lynda Mullaly Hunt or Ali Benjamin tells the story of a girl, her special needs brother, and the summer they will never forget. "An engaging, honest book." --Kimberly Brubaker Bradley, Newbery Honor-winning author of The War That Saved My Life "A beautiful story of family, forgiveness, life on an island, and growing up.”--Kate Messner, author of Breakout and The Seventh Wish Cat and her brother Chicken have always had a very special bond--Cat is one of the few people who can keep Chicken happy. When he has a "meltdown" she's the one who scratches his back and reads his favorite story. She's the one who knows what Chicken needs. Since their mom has had to work double-hard to keep their family afloat after their father passed away, Cat has been the glue holding her family together. But even the strongest glue sometimes struggles to hold. When a summer trip doesn't go according to plan, Cat and Chicken end up spending three weeks with grandparents they never knew. For the first time in years, Cat has the opportunity to be a kid again, and the journey she takes shows that even the most broken or strained relationships can be healed if people take the time to walk in one another's shoes. An Indies Introduce Pick A Parents Best Book of the Year A Kirkus Reviews Best Book of the Year An Amazon Best Book of the Year
Book Synopsis Cheese and Microbes by : Catherine W. Donnelly
Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by John Wiley & Sons. This book was released on 2014-04-01 with total page 605 pages. Available in PDF, EPUB and Kindle. Book excerpt: A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.
Book Synopsis Solving Problems in Food Engineering by : Stavros Yanniotis
Download or read book Solving Problems in Food Engineering written by Stavros Yanniotis and published by Springer Science & Business Media. This book was released on 2007-12-03 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book covers problems in fluid flow, heat transfer, and mass transfer. It also tackles the most common unit operations that have applications in food processing, such as thermal processing, cooling and freezing, evaporation, psychometrics and drying. Included are theoretical questions in the form of true or false, solved problems, semi-solved problems, and problems solved using a computer. The semi-solved problems guide students through the solution.
