Cheese and Microbes

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Opis: Cheese and Microbes - Catherine Donnelly

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, o 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. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.


Szczegóły: Cheese and Microbes - Catherine Donnelly

Tytuł: Cheese and Microbes
Autor: Catherine Donnelly
Producent: American Society for Microbiology
ISBN: 9781555815868
Rok produkcji: 2014
Ilość stron: 350
Oprawa: Twarda
Waga: 0.88 kg


Recenzje: Cheese and Microbes - Catherine Donnelly

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Cheese and Microbes

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, o 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. This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.

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Cena 550,00 PLN
Nasza cena 514,25 PLN
Oszczędzasz 6%
Wysyłka: Niedostępna
Dodaj do Schowka
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Szczegóły: Cheese and Microbes - Catherine Donnelly

Tytuł: Cheese and Microbes
Autor: Catherine Donnelly
Producent: American Society for Microbiology
ISBN: 9781555815868
Rok produkcji: 2014
Ilość stron: 350
Oprawa: Twarda
Waga: 0.88 kg


Recenzje: Cheese and Microbes - Catherine Donnelly

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