Cheese is an ancient food product produced worldwide and globally
appreciated. The world cheese trade is of great importance
economically, both at the industrial level, as well as when it
comes to traditional cheeses, which provide income for rural
populations. The diversity in cheese technology is enormous,
varying in the type of milk used, the production operations, the
lactic cultures, the maturation times and conditions, among other
aspects. Cheese products, therefore, have a wide range of
characteristics in terms of taste, flavour, texture, colour, shape,
or size. Unlike cheese produced at the industrial scale,
traditional cheeses are imprinted with a social and cultural
heritage that makes them unique. The first part of this book
contains chapters dedicated to the economic and social importance
of cheese, the nutritional aspects and health effects, cheese
technology and characteristics, as well as yeast microflora.
Further chapters contain details about the traditional cheeses in
different parts of the world, including European, African, or
American countries, namely Brazil, Burkina Faso, Croatia, Greece,
Hungary, Italy, Latvia, Lithuania, Mexico, Poland, Portugal,
Romania, Serbia, and Slovenia. This book contains a diverse set of
contributions that will enlighten the readers about many types of
cheeses from different countries around the world. It is useful for
professionals, including professors, researchers, or those working
in the cheese industry, as well as for students or even the general
public. The subjects addressed in the book make it interesting for
professionals in the scientific domains of food science and
technology, nutrition, gastronomy, sociology, and history
General
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