Chemistry of Structure-Function Relationships in Cheese - Proceedings of an ACS Symposium Held in Chicago, Illinois, August 23-25, 1993 (Hardcover)

Physical Chemistry of Cheese Texture.- 1. Overview: Cheese Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat Substitute.- 4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation.- 8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial, Chemical, and Sensory Changes During Cooling and Aging of Cheddar Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing Proteolysis During Maturation.- 11. Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein.- 14. Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and Ultrastructure of Cheese.- 15. Practical Aspects of Electron Microscopy in Cheese Research.- 16. Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics.- 17. Microstructure Studies of Reduced Fat Cheeses Containing Fat Substitute.- 18. Influence of Casein Peptide Conformations on Textural Properties of Cheese.- 19. Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20. Applications of Confocal Microscopy to Fat Globule Structure in Cheese.- Technological and Nutritional Aspects of Reduced-Fat Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23. Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese: Regulations and Definitions.- 26. Improving the Sensory Characteristics of Reduced-Fat Cheese.- Contributors.

General

Imprint:	Kluwer Academic / Plenum Publishers
Country of origin:	Netherlands
Series:	Advances in Experimental Medicine and Biology, v. 367
Release date:	May 1995
First published:	1995
Editors:	Edyth L. Malin • Michael H. Tunick
Dimensions:	230mm (L)
Format:	Hardcover
Pages:	385
ISBN-13:	978-0-306-44982-6
Categories:	Books > Professional & Technical > Agriculture & farming > Animal husbandry > Dairy farming Books > Medicine > General issues > Public health & preventive medicine > Personal & public health > Dietetics & nutrition Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-306-44982-X
Barcode:	9780306449826

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!