Influence of Milkfat on the Formation of Flavor Compounds in Cheddar Cheese PDF Download
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Author: Qiaoling Zeng
Publisher:
ISBN:
Category :
Languages : en
Pages : 600
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Book Description
Author: Qiaoling Zeng
Publisher:
ISBN:
Category :
Languages : en
Pages : 600
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Book Description
Author: B C Weimer
Publisher: Elsevier
ISBN: 1845693051
Category : Technology & Engineering
Languages : en
Pages : 601
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Book Description
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: Keith R. Cadwallader
Publisher: Academic
ISBN:
Category : Cooking
Languages : en
Pages : 308
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Book Description
In the past, the stability of milk and milk products was the primary consideration, but this is no longer the principal objective due to the evolution of modern sanitary practices as well as pasteurization. Today, the manufacture of dairy products of consistently good flavor and texture is crucial. In previous flavor studies, researchers identified hundreds of volatile compounds, with little or no attention paid to their sensory contribution to overall flavor of dairy products. The availability of powerful chromatographic separation techniques like high resolution gas chromatography in combination with mass spectrometry and olfactory detection ports have revolutionized the work on characterization of dairy flavor. This along with recent developments in sensory methods and our increased knowledge about the genomics of diary culture organisms have allowed great advancements in our understanding of dairy flavor chemistry. Flavor of Dairy Products covers the evolution of dairy flavor research and presents updated information in the areas of instrumental analysis, biochemistry, processing and shelf-life issues related to the flavor of dairy products.
Author: Patrick F. Fox
Publisher: Springer
ISBN: 1489976817
Category : Technology & Engineering
Languages : en
Pages : 803
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Book Description
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.
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 1119110289
Category : Technology & Engineering
Languages : en
Pages : 730
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Book Description
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.
Author: Lisa Korfhage Pannell
Publisher:
ISBN:
Category :
Languages : en
Pages : 430
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Book Description
Author: Photis Papademas
Publisher: John Wiley & Sons
ISBN: 1119046173
Category : Technology & Engineering
Languages : en
Pages : 494
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Book Description
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.
Author: Ling-Hua Ann Han
Publisher:
ISBN:
Category :
Languages : en
Pages : 310
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Book Description
Author: Fernanda Mozzi
Publisher: John Wiley & Sons
ISBN: 1118868404
Category : Technology & Engineering
Languages : en
Pages : 392
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Book Description
Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria.
Author: Gary R. Takeoka
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 312
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Book Description
This book examines the analytical and sensory characterization of important flavor constituents, the formation and synthesis of key aroma compounds and the chemistry of specific food products including wine, fermented meat, rice, soymilk, tomatillo, peppermint, and asafoetida.
