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Author : Lore Alford Rogers
Publisher :
ISBN 13 :
Total Pages : 46 pages
Book Rating : 4.X/5 (3 download)
Download or read book The Relation of Bacteria to the Flavors of Cheddar Cheese written by Lore Alford Rogers and published by . This book was released on 1904 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lore Alford Rogers
Publisher : Palala Press
ISBN 13 : 9781379231165
Total Pages : 42 pages
Book Rating : 4.2/5 (311 download)
Download or read book The Relation of Bacteria to the Flavors of Cheddar Cheese written by Lore Alford Rogers and published by Palala Press. This book was released on 2018-03-03 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Lore Alford Rogers
Publisher :
ISBN 13 :
Total Pages : 38 pages
Book Rating : 4.:/5 (458 download)
Download or read book The Relation of Bacteria to the Flavors of Cheddar Cheese, by Lore A. Rogers,... written by Lore Alford Rogers and published by . This book was released on 1904 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lore A. Rogers
Publisher :
ISBN 13 : 9780649249862
Total Pages : 50 pages
Book Rating : 4.2/5 (498 download)
Download or read book U. S. Departament of Agriculture, Bureau of Animal Industry - Bulletin No. 62. The Relation of Bacteria to the Flavors of Cheddar Cheese written by Lore A. Rogers and published by . This book was released on 2017-08-16 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Catherine W. Donnelly
Publisher : ASM Press
ISBN 13 : 1555818595
Total Pages : 346 pages
Book Rating : 4.5/5 (558 download)
Download or read book Cheese and Microbes written by Catherine W. Donnelly and published by ASM Press. This book was released on 2014-04-30 with total page 346 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.
Author : William Carroll Harris
Publisher :
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.:/5 (34 download)
Download or read book Effect of Various Bacteria on the Flavor of Cheddar Cheese Made from Pasteurized Milk ... written by William Carroll Harris and published by . This book was released on 1939 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles Francis Doane
Publisher :
ISBN 13 :
Total Pages : 26 pages
Book Rating : 4.X/5 (3 download)
Download or read book The Influence of Lactic Acid on the Quality of Cheese of the Cheddar Type written by Charles Francis Doane and published by . This book was released on 1910 with total page 26 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : B C Weimer
Publisher : Elsevier
ISBN 13 : 1845693051
Total Pages : 601 pages
Book Rating : 4.8/5 (456 download)
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
Author : Shane Thomas McDonald
Publisher :
ISBN 13 :
Total Pages : 438 pages
Book Rating : 4.:/5 (89 download)
Download or read book Role of -̉dicarbonyl Compounds Produced by Lactic Acid Bacteria on the Flavor and Color of Cheeses written by Shane Thomas McDonald and published by . This book was released on 1992 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Clifford Darton Kelly
Publisher :
ISBN 13 :
Total Pages : 196 pages
Book Rating : 4.E/5 ( download)
Download or read book Chemical Changes in Cheddar Cheese in Their Relationship to the Lactic Acid Streptococci written by Clifford Darton Kelly and published by . This book was released on 1932 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Clarence Bronson Lane
Publisher :
ISBN 13 :
Total Pages : 48 pages
Book Rating : 4.:/5 (31 download)
Download or read book Bacteriology of Cheese written by Clarence Bronson Lane and published by . This book was released on 1935 with total page 48 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Stanley G. Knight
Publisher :
ISBN 13 :
Total Pages : 88 pages
Book Rating : 4.:/5 (89 download)
Download or read book Bacteriological Studies on American Cheddar Cheese Made from Raw and from Pasteurized Milk written by Stanley G. Knight and published by . This book was released on 1943 with total page 88 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bronwen Percival
Publisher : Univ of California Press
ISBN 13 : 0520290151
Total Pages : 316 pages
Book Rating : 4.5/5 (22 download)
Download or read book Reinventing the Wheel written by Bronwen Percival and published by Univ of California Press. This book was released on 2017-09-05 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Reinventing the Wheel is equal parts popular science, history, and muckraking. Over the past hundred and fifty years, dairy farming and cheesemaking have been transformed, and this book explores what has been lost along the way. Today, using cutting-edge technologies like high-throughput DNA sequencing, scientists are beginning to understand the techniques of our great-grandparents. The authors describe how geneticists are helping conservationists rescue rare dairy cow breeds on the brink of extinction, microbiologists are teaching cheesemakers to nurture the naturally occurring microbes in their raw milk rather than destroying them, and communities of cheesemakers are producing "real" cheeses that reunite farming and flavor, rewarding diversity and sustainability at every level."--Provided by publisher.
Author : Shinkichi K. Suzuki
Publisher :
ISBN 13 :
Total Pages : 40 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Production of Volatile Fatty Acids and Esters in Cheddar Cheese and Their Relation to the Development of Flavor written by Shinkichi K. Suzuki and published by . This book was released on 1910 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles Albert Publow
Publisher :
ISBN 13 :
Total Pages : 24 pages
Book Rating : 4.:/5 (31 download)
Download or read book Defects in American Cheddar Cheese written by Charles Albert Publow and published by . This book was released on 1908 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Harry Alexis Harding
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (31 download)
Download or read book Notes on Some Dairy Troubles written by Harry Alexis Harding and published by . This book was released on 1900 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael Tunick
Publisher : Oxford University Press
ISBN 13 : 0199922306
Total Pages : 302 pages
Book Rating : 4.1/5 (999 download)
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.
