The Cheeses of Italy: Science and Technology

-15% su kodu: ENG15
154,26 
Įprasta kaina: 181,48 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
154,26 
Įprasta kaina: 181,48 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 181.4800 InStock
Nemokamas pristatymas į paštomatus per 11-15 darbo dienų užsakymams nuo 10,00 

Knygos aprašymas

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, 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 with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.

Informacija

Autorius: Marco Gobbetti, Patrick Fox, Erasmo Neviani,
Leidėjas: Springer Nature Switzerland
Išleidimo metai: 2018
Knygos puslapių skaičius: 288
ISBN-10: 3319898531
ISBN-13: 9783319898537
Formatas: 241 x 160 x 22 mm. Knyga kietu viršeliu
Kalba: Anglų

Pirkėjų atsiliepimai

Parašykite atsiliepimą apie „The Cheeses of Italy: Science and Technology“

Būtina įvertinti prekę

Goodreads reviews for „The Cheeses of Italy: Science and Technology“