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140122 ||| eng |
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|a 9781461311218
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| 100 |
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|a Law, B.A.
|e [editor]
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| 245 |
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|a Microbiology and Biochemistry of Cheese and Fermented Milk
|h Elektronische Ressource
|c edited by B.A. Law
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| 250 |
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|a 2nd ed. 1997
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| 260 |
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|a New York, NY
|b Springer US
|c 1997, 1997
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| 300 |
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|a XVIII, 365 p
|b online resource
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|a 8.3 Quantitative estimations -- 8.4 Aroma compounds in cheese and fermented milks -- 8.5 Some less-common cheese varieties -- 8.6 Cheese with high linoleic acid content -- 8.7 Enzyme-modified cheese -- 8.8 Off-flavours -- 8.9 Conclusions -- 8.10 References and bibliography -- 9 Proteolytic systems of dairy lactic acid bacteria -- 9.1 Introduction -- 9.2 Milk as a growth medium -- 9.3 Proteolysis -- 9.4 Conclusions and topics for further research -- 9.5 References -- 10 Molecular genetics of dairy lactic acid bacteria -- 10.1 Introduction -- 10.2 Genetics of industrially relevant traits -- 10.3 Gene cloning techniques -- 10.4 Whole genome analysis -- 10.5 Future prospects -- 10.6 References -- 11 Sensory evaluation of dairy flavours -- 11.1 Introduction -- 11.2 Sensory mechanisms -- 11.3 Panels for sensory analysis -- 11.4 Flavour release and perception -- 11.5 Cheese -- 11.6 Yoghurt -- 11.7 Ice-cream -- 11.8 Conclusions -- 11.9 References
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|a 2.1 Introduction -- 2.2 Molecular phylogeny as a basis for bacterial taxonomy -- 2.3 Current classification of cheese bacteria -- 2.4 Taxonomy in relation to safety and technology of dairy bacteria -- 2.5 Conclusions -- 2.6 References -- 3 Microbiology and technology of fermented milks -- 3.1 Introduction -- 3.2 Microbiology of fermented milks -- 3.3 Fermented milks with lactic acid -- 3.4 Fermented milks with alcohol and lactic acid -- 3.5 Fermented milks with mould and lactic acid -- 3.6 Concentrated fermented milks -- 3.7 Conclusions -- 3.8 References -- 4 Physiology and biochemistry of fermented milks -- 4.1 Introduction -- 4.2 Carbohydrate metabolism -- 4.3 Nitrogen metabolism -- 4.4 Pathways leading to flavour compounds -- 4.5 Polysaccharide secretion -- 4.6 Therapeutic properties of fermented milks -- 4.7 Conclusions -- 4.8 References -- 5 Flavour and texture in soft cheese -- 5.1 Introduction -- 5.2 The flora of surface mould-ripened cheeses --
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|a 1 Rennets: their role in milk coagulation and cheese ripening -- 1.1 Introduction -- 1.2 The milk protein system -- 1.3 Primary phase of rennet action -- 1.4 Rennet and rennet substitutes -- 1.5 Immobilized rennets -- 1.6 Factors affecting the hydrolysis of k-casein -- 1.7 Secondary (non-enzymatic) phase of coagulation and gel assembly -- 1.8 Curd tension and gel syneresis -- 1.9 Industrial manipulation of rennet coagulation time -- 1.10 Proteolysis during ripening -- 1.11 Proteolytic agents in cheese -- 1.12 Significance of secondary coagulant proteolysis -- 1.13 Specificity of chymosin and rennet substitutes in cheese -- 1.14 Specificity of indigenous milk proteinases -- 1.15 Proteolytic enzymes from microorganisms in cheese -- 1.16 Characterization of proteolysis in cheese -- 1.17 Influence of chymosin on rate of cheese ripening -- 1.18 Possible future developments -- 1.19 References -- 2 Classification and identification of bacteria important in the manufacture of cheese --
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|a 5.3 Biochemical reactions involved in soft cheese ripening -- 5.4 Aroma development -- 5.5 Textural development -- 5.6 Controlling the defects of surface-moulded cheeses -- 5.7 References -- 6 Flavour and texture in low-fat cheese -- 6.1 Introduction -- 6.2 Role of fat in cheese -- 6.3 Consequences of measures taken to slow down syneresis -- 6.4 Casein breakdown in reduced-fat cheese -- 6.5 Use of enzymes and bacteria to improve quality of reduced-fat cheese -- 6.6 References -- 7 Control and enhancement of flavour in cheese -- 7.1 Introduction -- 7.2 Strategies used for the enhancement of cheese flavour -- 7.3 Enzymes release from cheese microorganisms -- 7.4 Flavour enhancement in non-conventional cheeses -- 7.5 Economic aspects -- 7.6 Future perspectives -- 7.7 References -- 8 The chemical and biochemical basis of cheese and milk aroma -- 8.1 Introduction -- 8.2 Isolation and identification of volatiles from dairy products -- 8.2.1 Tower extraction --
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| 653 |
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|a Food—Biotechnology
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| 653 |
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|a Food Science
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| 041 |
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|a eng
|2 ISO 639-2
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| 989 |
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|b SBA
|a Springer Book Archives -2004
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| 856 |
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|u https://doi.org/10.1007/978-1-4613-1121-8?nosfx=y
|x Verlag
|3 Volltext
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|a 641.3
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|a 664
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|a The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose
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