The Cheeses of Italy: Science and Technology
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Beschreibung
This book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese production is included, covering the main general aspects. An overall classification of Italian cheeses follows, which categorizes all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book includes descriptions of cheese- making traits which are unique to Italian cheeses. In particular, the chemical composition of milk, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made from raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, are described. The last part of the book provides a detailed description of the biotechnology for the manufacture of the most traditional and popular Italian cheeses.
First scientific book on cheese to solely focus on Italian cheese
Written by experts in cheese and dairy
Will appeal to professionals in the industry as well as students
First scientific book on cheese to solely focus on Italian cheese Written by experts in cheese and dairy Will appeal to professionals in the industry as well as students
Autor*in
Marco Gobbetti
Themen in »The Cheeses of Italy: Science and Technology«
cheese Italian cheeses cheese biotechnology dairy biotechnology cheese science