Global Cheesemaking Technology

Cheese Quality and Characteristics
 
 
Standards Information Network (Verlag)
  • erschienen am 26. September 2017
  • |
  • 496 Seiten
 
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-1-119-04617-2 (ISBN)
 
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.
1. Auflage
  • Englisch
  • Newark
  • |
  • Großbritannien
John Wiley & Sons Inc
  • Für Beruf und Forschung
  • 12,53 MB
978-1-119-04617-2 (9781119046172)
1119046173 (1119046173)
weitere Ausgaben werden ermittelt
About the Editors
PHOTIS PAPADEMAS is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus.
THOMAS BINTSIS is a consultant to the dairy industry and auditor of food safety management systems, and was formerly an adjunct lecturer at the Technological Education Institute of West Macedonia, Greece.
  • Cover
  • Title Page
  • Copyright
  • Dedication
  • Contents
  • List of Contributors
  • Preface
  • Part I
  • Chapter 1 The History of Cheese
  • 1.1 Introduction
  • 1.2 Origins of Cheese
  • 1.3 Cheese in Antiquity
  • 1.4 Cheese in the Middle Ages and Renaissance
  • 1.5 Cheese in the Modern Era
  • References
  • Chapter 2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese
  • 2.1 Introduction
  • 2.2 Calcium Equilibrium in Bovine Milk
  • 2.2.1 Forms of Calcium in Milk
  • 2.2.2 Colloidal Calcium Phosphate
  • 2.2.3 Modification of Calcium Equilibrium in Bovine Milk
  • 2.3 Calcium Equilibrium in Cheese
  • 2.3.1 Changes in the Calcium Equilibrium of Cheese during Ripening
  • 2.3.2 Methods of Calcium Equilibrium Determination in Cheese
  • 2.3.3 Manipulation of Calcium Equilibrium in Cheese
  • 2.3.4 Mechanisms of Calcium Equilibrium Changes during Cheese Ripening
  • 2.4 The Influence of Calcium on Cheese Rheology and Functionality
  • 2.4.1 The Influence of Calcium Equilibrium on Cheese Microstructure
  • 2.4.2 Determination of the Rheological Properties of Cheese
  • 2.4.3 Influence of Calcium on Rheological Properties of Unmelted Cheese
  • 2.4.4 Influence of Calcium on Cheese Melt and High Temperature Cheese Rheology
  • 2.5 Conclusions
  • References
  • Chapter 3 Cheese Flavour Development and Sensory Characteristics
  • 3.1 Introduction
  • 3.2 Biochemical Pathways Involved in Cheese Flavour
  • 3.2.1 Glycolysis
  • 3.2.2 Lipolysis
  • 3.2.3 Proteolysis
  • 3.3 Sensory Methods
  • 3.3.1 Grading Methods
  • 3.3.2 Difference Methods
  • 3.3.3 Affective Sensory Testing
  • 3.3.4 Descriptive Sensory Profiling
  • 3.3.5 Rapid Sensory Methods
  • 3.4 Data Analysis, Chemometrics and Preference Mapping
  • 3.5 Conclusion
  • References
  • Chapter 4 Cheese Microbial Ecology and Safety
  • 4.1 Introduction
  • 4.2 Source of Microorganisms in Cheese
  • 4.3 Factors Influencing the Growth of Microorganisms in Cheese
  • 4.4 Cheese Microbiota
  • 4.4.1 Starter Bacteria
  • 4.4.2 Non-Starter LAB
  • 4.4.3 Propionibacteria
  • 4.4.4 Micrococci and Staphylococci
  • 4.4.5 Moulds and Yeasts
  • 4.4.6 Probiotics in Cheese
  • 4.5 Cheese Pathogens
  • 4.5.1 Listeria monocytogenes
  • 4.5.2 Escherichia coli
  • 4.5.3 Salmonella enterica
  • 4.5.4 Campylobacter spp.
  • 4.5.5 Staphylococcus aureus
  • 4.6 Other Risks of Microbial Origin
  • 4.7 Growth and Survival of Bacterial Pathogens in Cheese
  • 4.8 Procedures to Improve Cheese Safety
  • 4.8.1 Biopreservatives of Microbial Origin
  • 4.8.2 Physical Treatments
  • 4.9 Conclusions and Future Trends
  • References
  • Chapter 5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication
  • 5.1 Introduction: Protected Land- and Tradition-Related Labels
  • 5.2 Traceability
  • 5.3 Authentication: What Should Be Authenticated?
  • 5.3.1 Raw Materials
  • 5.3.2 Geographical Location
  • 5.3.3 Animal Management and Feeding Systems
  • 5.3.4 Cheesemaking Technologies
  • 5.3.5 Sensory Characteristics
  • 5.4 Innovation, Modern Technologies and Traditional Cheeses
  • 5.5 Conclusions
  • Acknowledgements
  • References
  • Chapter 6 An Overview of the Cheesemaking Process
  • 6.1 Introduction
  • 6.2 Milk Types and Composition
  • 6.2.1 Casein
  • 6.2.2 Whey Protein
  • 6.2.3 Lipids
  • 6.2.4 Minerals
  • 6.2.5 Lactose
  • 6.3 Raw Milk Quality for Cheesemaking
  • 6.3.1 Animal Nutrition and the Effect on Milk Composition
  • 6.3.2 Microbial Activity of Milk
  • 6.3.3 Other Factors Affecting Milk Composition
  • 6.3.4 Enzymatic Activity of Milk
  • 6.3.5 Milk Residues
  • 6.4 Additives in Cheese Milk
  • 6.4.1 Calcium Chloride
  • 6.4.2 Preservatives
  • 6.4.3 Colourings
  • 6.5 Milk Standardisation
  • 6.6 Treatments of Raw Milk for Cheesemaking
  • 6.6.1 Thermisation
  • 6.6.2 Pasteurisation
  • 6.6.3 Microfiltration
  • 6.6.4 Ultrafiltration
  • 6.6.5 Bactofugation
  • 6.6.6 Homogenisation
  • 6.6.7 High-Pressure Processing (HPP)
  • 6.7 Acidification
  • 6.8 Coagulation
  • 6.9 Post-Coagulation Processes
  • 6.9.1 Cutting
  • 6.9.2 Cooking (Scalding)
  • 6.9.3 Cheddaring
  • 6.9.4 Curd Washing
  • 6.9.5 Stretching
  • 6.9.6 Moulding/Drainage
  • 6.9.7 Pressing
  • 6.9.8 Salting
  • 6.10 Control of Cheesemaking Steps
  • 6.11 Cheese Maturation
  • 6.12 Adjunct Cultures and Acceleration of the Maturation Process
  • 6.13 Packaging
  • 6.14 Main Cheese Categories
  • References
  • Chapter 7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality
  • 7.1 Introduction to Traditional Cheeses
  • 7.2 Traditional Equipment
  • 7.2.1 Wood Characteristics
  • 7.3 Biofilms of Wooden Vats
  • 7.4 Wooden Shelves
  • 7.5 Legislation Concerning Wood in Contact with Milk or Cheeses
  • 7.6 Cleaning Systems
  • 7.7 Safety Assessment
  • 7.8 Conclusions
  • References
  • Part II
  • Introduction
  • Cheeses from Argentina
  • Acknowledgements
  • References
  • Cheeses from Cyprus
  • Reference
  • Cheeses from Denmark
  • References
  • Cheeses from France
  • Cheeses from Germany
  • Cheeses from Greece
  • Reference
  • Cheeses from Italy
  • Cheeses from Malta
  • Cheeses from the Netherlands
  • Cheeses from Portugal
  • Cheeses from Serbia
  • References
  • Cheeses from Slovakia
  • Cheeses from Spain
  • Acknowledgements
  • Cheeses from Sweden
  • References
  • Cheeses from Switzerland
  • Acknowledgements
  • Cheeses from Turkey
  • References
  • Cheeses from the United Kingdom
  • Chapter 1 Extra-Hard Cheeses
  • 1.1 Parmigiano Reggiano PDO - Italy
  • 1.1.1 Introduction
  • 1.1.2 Type
  • 1.1.3 Milk
  • 1.1.4 Description and Sensory Characteristics
  • 1.1.5 Method of Manufacture
  • 1.1.6 Relevant Research
  • 1.2 Reggianito Cheese - Argentina
  • 1.2.1 Introduction
  • 1.2.2 Type
  • 1.2.3 Description and Sensory Characteristics
  • 1.2.4 Method of Manufacture
  • 1.2.5 Relevant Research
  • Acknowledgements
  • 1.3 Sbrinz PDO - Switzerland
  • 1.3.1 Introduction
  • 1.3.2 Type
  • 1.3.3 Description and Sensory Characteristics
  • 1.3.4 Method of Manufacture
  • 1.3.5 Relevant Research
  • References
  • Chapter 2 Hard Cheeses
  • 2.1 Allgäu Mountain Cheese - Germany
  • 2.1.1 Introduction
  • 2.1.2 Type
  • 2.1.3 Description and Sensory Characteristics
  • 2.1.4 Method of Manufacture
  • 2.2 Asiago PDO - Italy
  • 2.2.1 Introduction
  • 2.2.2 Type
  • 2.2.3 Milk
  • 2.2.4 Description and Sensory Characteristics
  • 2.2.5 Method of Manufacture
  • 2.2.6 Relevant Research
  • 2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO - Switzerland
  • 2.3.1 Introduction
  • 2.3.2 Type
  • 2.3.3 Description and Sensory Characteristics
  • 2.3.4 Method of Manufacture
  • 2.3.5 Relevant Research
  • 2.4 Cantal PDO - France
  • 2.4.1 Introduction
  • 2.4.2 Milk
  • 2.4.3 Description and Sensory Characteristics
  • 2.4.4 Method of Manufacture
  • 2.5 Cheddar - United Kingdom
  • 2.5.1 Type
  • 2.5.2 Milk
  • 2.5.3 Description and Sensory Characteristics
  • 2.5.4 Method of Manufacture
  • 2.6 Cheshire - United Kingdom
  • 2.6.1 Type
  • 2.6.2 Description and Sensory Characteristics
  • 2.6.3 Method of Manufacture
  • 2.7 Fiore Sardo PDO - Italy
  • 2.7.1 Introduction
  • 2.7.2 Type
  • 2.7.3 Description and Sensory Characteristics
  • 2.7.4 Method of Manufacture
  • 2.7.5 Relevant Research
  • 2.8 Graviera Kritis PDO - Greece
  • 2.8.1 Introduction
  • 2.8.2 Type
  • 2.8.3 Milk
  • 2.8.4 Description and Sensory Characteristics
  • 2.8.5 Method of Manufacture
  • 2.8.6 Relevant Research
  • 2.9 Idiazabal PDO - Spain
  • 2.9.1 Introduction
  • 2.9.2 Type
  • 2.9.3 Milk
  • 2.9.4 Description and Sensory Characteristics
  • 2.9.5 Method of Manufacture
  • 2.9.6 Relevant Research
  • 2.10 Kefalograviera PDO - Greece
  • 2.10.1 Introduction
  • 2.10.2 Type
  • 2.10.3 Milk
  • 2.10.4 Description and Sensory Characteristics
  • 2.10.5 Method of Manufacture
  • 2.10.6 Relevant Research
  • 2.11 Kefalotyri - Greece
  • 2.11.1 Introduction
  • 2.11.2 Type
  • 2.11.3 Milk
  • 2.11.4 Description and Sensory Characteristics
  • 2.11.5 Method of Manufacture
  • 2.11.6 Relevant Research
  • 2.12 Le Gruyère PDO - Switzerland
  • 2.12.1 Introduction
  • 2.12.2 Type
  • 2.12.3 Description and Sensory Characteristics
  • 2.12.4 Method of Manufacture
  • 2.12.5 Relevant Research
  • 2.13 Ossau Iraty PDO - France
  • 2.13.1 Introduction
  • 2.13.2 Description and Sensory Characteristics
  • 2.13.3 Method of Manufacture
  • 2.13.4 Relevant Research
  • 2.14 Tête de Moine PDO, Fromage de Bellelay - Switzerland
  • 2.14.1 Introduction
  • 2.14.2 Type
  • 2.14.3 Description and Sensory Characteristics
  • 2.14.4 Method of Manufacture
  • 2.14.5 Relevant Research
  • 2.15 Tulum Cheese -Turkey
  • 2.15.1 Introduction
  • 2.15.2 Type
  • 2.15.3 Description and Sensory Characteristics
  • 2.15.4 Method of Manufacture
  • 2.15.5 Relevant Research
  • 2.16 Västerbottensost - Sweden
  • 2.16.1 Introduction
  • 2.16.2 Type
  • 2.16.3 Milk
  • 2.16.4 Description and Sensory Characteristics
  • 2.16.5 Method of Manufacture
  • 2.16.6 Relevant Research
  • 2.17 Würchwitzer Mite Cheese - Germany
  • 2.17.1 Introduction
  • 2.17.2 Type
  • 2.17.3 Description and Sensory Characteristics
  • 2.17.4 Method of Manufacture
  • References
  • Chapter 3 Semi-hard Cheeses
  • 3.1 Appenzeller® - Switzerland
  • 3.1.1 Introduction
  • 3.1.2 Type
  • 3.1.3 Milk
  • 3.1.4 Description and Sensory Characteristics
  • 3.1.5 Method of Manufacture
  • 3.1.6 Relevant Research
  • 3.2 Arzúa-Ulloa PDO - Spain
  • 3.2.1 Introduction
  • 3.2.2 Type
  • 3.2.3 Milk
  • 3.2.4 Description and Sensory Characteristics
  • 3.2.5 Method of Manufacture
  • 3.2.6 Relevant Research
  • 3.3 Castelmagno PDO - Italy
  • 3.3.1 Introduction
  • 3.3.2 Type
  • 3.3.3 Description and Sensory Characteristics
  • 3.3.4 Method of Manufacture
  • 3.3.5 Relevant Research
  • 3.4 Comté PDO - France
  • 3.4.1 Introduction
  • 3.4.2 Description and Sensory Characteristics
  • 3.4.3 Method of Manufacture
  • 3.4.4 Relevant Research
  • 3.5 Flaouna Cheese - Cyprus
  • 3.5.1 Introduction
  • 3.5.2 Type
  • 3.5.3 Description and Sensory Characteristics
  • 3.5.4 Method of Manufacture
  • 3.6 Formaggio di Fossa di Sogliano PDO - Italy
  • 3.6.1 Introduction
  • 3.6.2 Type
  • 3.6.3 Description and Sensory Characteristics
  • 3.6.4 Method of Manufacture
  • 3.6.5 Relevant Research
  • 3.7 Havarti - Denmark
  • 3.7.1 Introduction
  • 3.7.2 Type
  • 3.7.3 Description and Sensory Characteristics
  • 3.7.4 Method of Manufacture
  • 3.7.5 Relevant Research
  • 3.8 Herrgård - Sweden
  • 3.8.1 Introduction
  • 3.8.2 Type
  • 3.8.3 Milk
  • 3.8.4 Description and Sensory Characteristics
  • 3.8.5 Method of Manufacture
  • 3.8.6 Relevant Research
  • 3.9 Mahón-Menorca PDO - Spain
  • 3.9.1 Introduction
  • 3.9.2 Type
  • 3.9.3 Milk
  • 3.9.4 Description and Sensory Characteristics
  • 3.9.5 Method of Manufacture
  • 3.9.6 Relevant Research
  • 3.10 Majorero PDO - Spain
  • 3.10.1 Introduction
  • 3.10.2 Type
  • 3.10.3 Milk
  • 3.10.4 Description and Sensory Characteristics
  • 3.10.5 Method of Manufacture
  • 3.10.6 Relevant Research
  • 3.11 Manchego PDO - Spain
  • 3.11.1 Introduction
  • 3.11.2 Type
  • 3.11.3 Milk
  • 3.11.4 Description and Sensory Characteristics
  • 3.11.5 Method of Manufacture
  • 3.11.6 Relevant Research
  • 3.12 Murcia al Vino PDO - Spain
  • 3.12.1 Introduction
  • 3.12.2 Type
  • 3.12.3 Milk
  • 3.12.4 Description and Sensory Characteristics
  • 3.12.5 Method of Manufacture
  • 3.12.6 Relevant Research
  • 3.13 Präst - Sweden
  • 3.13.1 Introduction
  • 3.13.2 Type
  • 3.13.3 Milk
  • 3.13.4 Description and Sensory Characteristics
  • 3.13.5 Method of Manufacture
  • 3.13.6 Relevant Research
  • 3.14 Raclette du Valais PDO - Switzerland
  • 3.14.1 Introduction
  • 3.14.2 Type
  • 3.14.3 Description and Sensory Characteristics
  • 3.14.4 Method of Manufacture
  • 3.14.5 Relevant Research
  • 3.15 Raclette Suisse®-Switzerland
  • 3.15.1 Introduction
  • 3.15.2 Type
  • 3.15.3 Description and Sensory Characteristics
  • 3.15.4 Method of Manufacture
  • 3.15.5 Relevant Research
  • 3.16 San Simón da Costa PDO-Spain
  • 3.16.1 Introduction
  • 3.16.2 Type
  • 3.16.3 Milk
  • 3.16.4 Description and Sensory Characteristics
  • 3.16.5 Method of Manufacture
  • 3.16.6 Relevant Research
  • 3.17 Svecia PGI- Sweden
  • 3.17.1 Introduction
  • 3.17.2 Type
  • 3.17.3 Milk
  • 3.17.4 Description and Sensory Characteristics
  • 3.17.5 Method of Manufacture
  • 3.17.6 Relevant Research
  • 3.18 Serpa - Portugal
  • 3.18.1 Introduction
  • 3.18.2 Milk and Rennet
  • 3.18.3 Description and Sensory Characteristics
  • 3.18.4 Method of Manufacture
  • 3.18.5 Relevant Research
  • 3.19 Sombor Cheese - Serbia
  • 3.19.1 Introduction
  • 3.19.2 Type
  • 3.19.3 Milk
  • 3.19.4 Description and Sensory Characteristics
  • 3.19.5 Method of Manufacture
  • 3.19.6 Relevant Research
  • 3.20 Tuma Persa PDO - Italy
  • 3.20.1 Introduction
  • 3.20.2 Type
  • 3.20.3 Milk
  • 3.20.4 Description and Sensory Characteristics
  • 3.20.5 Method of Manufacture
  • References
  • Chapter 4 Soft Cheeses (with Rennet)
  • 4.1 Afuega?l Pitu PDO - Spain
  • 4.1.1 Introduction
  • 4.1.2 Type
  • 4.1.3 Milk
  • 4.1.4 Description and Sensory Characteristics
  • 4.1.5 Method of Manufacture
  • 4.1.6 Relevant Research
  • 4.2 Anevato PDO - Greece
  • 4.2.1 Introduction
  • 4.2.2 Type
  • 4.2.3 Description and Sensory Characteristics
  • 4.2.4 Method of Manufacture
  • 4.2.5 Relevant Research
  • 4.3 Bryndza - Slovakia
  • 4.3.1 Introduction
  • 4.3.2 Type
  • 4.3.3 Description and Sensory Characteristics
  • 4.3.4 Method of Manufacture
  • 4.4 Cremoso - Argentina
  • 4.4.1 Introduction
  • 4.4.2 Description and Sensory Characteristics
  • 4.4.3 Method of Manufacture
  • 4.4.4 Relevant Research
  • Acknowledgements
  • 4.5 Galotyri PDO - Greece
  • 4.5.1 Introduction
  • 4.5.2 Type
  • 4.5.3 Description and Sensory Characteristics
  • 4.5.4 Method of Manufacture
  • 4.5.5 Relevant Research
  • 4.6 Kopanisti PDO - Greece
  • 4.6.1 Introduction
  • 4.6.2 Type
  • 4.6.3 Milk
  • 4.6.4 Description and Sensory Characteristics
  • 4.6.5 Method of Manufacture
  • 4.6.6 Relevant Research
  • 4.7 Maltese Gbejna - Malta
  • 4.7.1 Introduction
  • 4.7.2 Type
  • 4.7.3 Description and Sensory Characteristics
  • 4.7.4 Method of Manufacture
  • 4.7.5 Relevant Research
  • 4.8 Serra da Estrela PDO - Portugal
  • 4.8.1 Introduction
  • 4.8.2 Milk
  • 4.8.3 Rennet
  • 4.8.4 Description and Sensory Characteristics
  • 4.8.5 Method of Manufacture
  • 4.8.6 Relevant Research
  • 4.9 Torta del Casar PDO - Spain
  • 4.9.1 Introduction
  • 4.9.2 Type
  • 4.9.3 Milk
  • 4.9.4 Description and Sensory Characteristics
  • 4.9.5 Method of Manufacture
  • 4.9.6 Relevant Research
  • References
  • Chapter 5 Dutch-Type Cheeses
  • 5.1 Edam Cheese - The Netherlands
  • 5.1.1 Introduction
  • 5.1.2 Type
  • 5.1.3 Description and Sensory Characteristics
  • 5.1.4 Method of Manufacture
  • 5.2 Gouda - The Netherlands
  • 5.2.1 Introduction
  • 5.2.2 Type
  • 5.2.3 Description and Sensory Characteristics
  • 5.2.4 Method of Manufacture
  • 5.2.5 Relevant Research
  • 5.3 Hollandse Geitenkaas (Dutch Goat's Cheese) PGI - The Netherlands
  • 5.3.1 Introduction
  • 5.3.2 Type
  • 5.3.3 Milk
  • 5.3.4 Description and Sensory Characteristics
  • 5.3.5 Method of Manufacture
  • References
  • Chapter 6 Swiss-Type Cheeses (Propionic Acid Cheeses)
  • 6.1 Allgäu Emmental PDO - Germany
  • 6.1.1 Introduction
  • 6.1.2 Type
  • 6.1.3 Description and Sensory Characteristics
  • 6.1.4 Method of Manufacture
  • 6.2 Emmentaler PDO - Switzerland
  • 6.2.1 Introduction
  • 6.2.2 Type
  • 6.2.3 Description and Sensory Characteristics
  • 6.2.4 Method of Manufacture
  • 6.2.5 Relevant Research
  • 6.3 Grevé - Sweden
  • 6.3.1 Introduction
  • 6.3.2 Type
  • 6.3.3 Description and Sensory Characteristics
  • 6.3.4 Method of Manufacture
  • 6.3.5 Relevant Research
  • 6.4 Maasdammer - The Netherlands
  • 6.4.1 Introduction
  • 6.4.2 Type
  • 6.4.3 Description and Sensory Characteristics
  • 6.4.4 Method of Manufacture
  • 6.4.5 Relevant Research
  • 6.5 Pategrás Cheese - Argentina
  • 6.5.1 Introduction
  • 6.5.2 Type
  • 6.5.3 Description and Sensory Characteristics
  • 6.5.4 Method of Manufacture
  • 6.5.5 Relevant Research
  • Acknowledgements
  • References
  • Chapter 7 White-Brined Cheeses
  • 7.1 Batzos PDO - Greece
  • 7.1.1 Introduction
  • 7.1.2 Type
  • 7.1.3 Description and Sensory Characteristics
  • 7.1.4 Method of Manufacture
  • 7.1.5 Relevant Research
  • 7.2 Beyaz Peynir - Turkey
  • 7.2.1 Introduction
  • 7.2.2 Type
  • 7.2.3 Description and Sensory Characteristics
  • 7.2.4 Method of Manufacture
  • 7.2.5 Relevant Research
  • 7.3 Feta PDO - Greece
  • 7.3.1 Introduction
  • 7.3.2 Type
  • 7.3.3 Milk
  • 7.3.4 Description and Sensory Characteristics
  • 7.3.5 Method of Manufacture
  • 7.3.6 Relevant Research
  • 7.4 Halitzia - Cyprus
  • 7.4.1 Introduction
  • 7.4.2 Type
  • 7.4.3 Description and Sensory Characteristics
  • 7.4.4 Method of Manufacture
  • 7.5 Halloumi - Cyprus
  • 7.5.1 Introduction
  • 7.5.2 Type
  • 7.5.3 Milk
  • 7.5.4 Description and Sensory Characteristics
  • 7.5.5 Method of Manufacture
  • 7.5.6 Relevant Research
  • 7.6 Mihalıç - Turkey
  • 7.6.1 Introduction
  • 7.6.2 Type
  • 7.6.3 Description and Sensory Characteristics
  • 7.6.4 Method of Manufacture
  • 7.6.5 Relevant Research
  • 7.7 Sjenica - Serbia
  • 7.7.1 Introduction
  • 7.7.2 Type
  • 7.7.3 Milk
  • 7.7.4 Description and Sensory Characteristics
  • 7.7.5 Method of Manufacture
  • 7.7.6 Relevant Research
  • 7.8 Urfa - Turkey
  • 7.8.1 Introduction
  • 7.8.2 Type
  • 7.8.3 Description and Sensory Characteristics
  • 7.8.4 Method of Manufacture
  • 7.8.5 Relevant Research
  • References
  • Chapter 8 Pasta-Filata Cheeses
  • 8.1 Caciocavallo Podolico PDO - Italy
  • 8.1.1 Introduction
  • 8.1.2 Type
  • 8.1.3 Description and Sensory Characteristics
  • 8.1.4 Method of Manufacture
  • 8.2 Kachkaval (Kackavalj) - Serbia
  • 8.2.1 Introduction
  • 8.2.2 Type
  • 8.2.3 Description and Sensory Characteristics
  • 8.2.4 Method of Manufacture
  • 8.2.5 Relevant Research
  • 8.3 Kashar (Kasar Peyniri) - Turkey
  • 8.3.1 Introduction
  • 8.3.2 Type
  • 8.3.3 Description and Sensory Characteristics
  • 8.3.4 Method of Manufacture
  • 8.3.5 Relevant Research
  • 8.4 Kasseri PDO - Greece
  • 8.4.1 Introduction
  • 8.4.2 Type
  • 8.4.3 Milk
  • 8.4.4 Description and Sensory Characteristics
  • 8.4.5 Method of Manufacture
  • 8.4.6 Relevant Research
  • 8.5 Mozzarella di Bufala Campana PDO - Italy
  • 8.5.1 Introduction
  • 8.5.2 Type
  • 8.5.3 Description and Sensory Characteristics
  • 8.5.4 Methods of Manufacture
  • 8.5.5 Relevant Research
  • 8.6 Parenica - Slovakia
  • 8.6.1 Introduction
  • 8.6.2 Type
  • 8.6.3 Description and Sensory Characteristics
  • 8.6.4 Method of Manufacture
  • 8.7 Provolone Valpadana PDO - Italy
  • 8.7.1 Introduction
  • 8.7.2 Type
  • 8.7.3 Description and Sensory Characteristics
  • 8.7.4 Methods of Manufacture
  • 8.8 Ragusano PDO - Italy
  • 8.8.1 Introduction
  • 8.8.2 Type
  • 8.8.3 Description and Sensory Characteristics
  • 8.8.4 Methods of Manufacture
  • 8.8.5 Relevant Research
  • 8.9 Vastedda della Valle del Belìce PDO - Italy
  • 8.9.1 Introduction
  • 8.9.2 Type
  • 8.9.3 Description and Sensory Characteristics
  • 8.9.4 Method of Manufacture
  • 8.9.5 Relevant Research
  • References
  • Chapter 9 Mould Surface-Ripened Cheeses
  • 9.1 Altenburger Goat Cheese PDO - Germany
  • 9.1.1 Introduction
  • 9.1.2 Type
  • 9.1.3 Description and Sensory Characteristics
  • 9.1.4 Method of Manufacture
  • 9.2 Camembert de Normandie PDO - France
  • 9.2.1 Introduction
  • 9.2.2 Milk
  • 9.2.3 Description and Sensory Characteristics
  • 9.2.4 Method of Manufacture
  • References
  • Chapter 10 Bacterial Surface-Ripened (Smear) Cheeses
  • 10.1 Danbo - Denmark
  • 10.1.1 Introduction
  • 10.1.2 Type
  • 10.1.3 Description and Sensory Characteristics
  • 10.1.4 Method of Manufacture
  • 10.1.5 Relevant Research
  • 10.2 Epoisses PDO - France
  • 10.2.1 Introduction
  • 10.2.2 Description and Sensory Characteristics
  • 10.2.3 Method of Manufacture
  • 10.2.4 Relevant Research
  • 10.3 Esrom PGI - Denmark
  • 10.3.1 Introduction
  • 10.3.2 Type
  • 10.3.3 Description and Sensory Characteristics
  • 10.3.4 Method of Manufacture
  • 10.4 Hohenheim Trappisten - Germany
  • 10.4.1 Introduction
  • 10.4.2 Type
  • 10.4.3 Description and Sensory Characteristics
  • 10.4.4 Method of Manufacture
  • 10.5 Maroilles PDO - France
  • 10.5.1 Introduction
  • 10.5.2 Description and Sensory Characteristics
  • 10.5.3 Method of Manufacture
  • 10.5.4 Relevant Research
  • 10.6 Reblochon PDO - France
  • 10.6.1 Introduction
  • 10.6.2 Description and Sensory Characteristics
  • 10.6.3 Method of Manufacture
  • 10.6.4 Relevant Research
  • 10.7 Vacherin Mont-d'Or PDO - Switzerland
  • 10.7.1 Introduction
  • 10.7.2 Type
  • 10.7.3 Description and Sensory Characteristics
  • 10.7.4 Method of Manufacture
  • 10.7.5 Relevant Research
  • References
  • Chapter 11 Blue-Veined Cheeses
  • 11.1 Cabrales PDO - Spain
  • 11.1.1 Introduction
  • 11.1.2 Type
  • 11.1.3 Milk
  • 11.1.4 Description and Sensory Characteristics
  • 11.1.5 Method of Manufacture
  • 11.1.6 Relevant Research
  • 11.2 Danablu PGI - Denmark
  • 11.2.1 Introduction
  • 11.2.2 Type
  • 11.2.3 Description and Sensory Characteristics
  • 11.2.4 Method of Manufacture
  • 11.2.5 Relevant Research
  • 11.3 Fourme d'Ambert PDO - France
  • 11.4 Fourme de Montbrison PDO - France
  • 11.4.1 Introduction
  • 11.4.2 Description and Sensory Characteristics
  • 11.4.3 Method of Manufacture
  • 11.4.4 Relevant Research
  • 11.5 Gamonedo PDO - Spain
  • 11.5.1 Introduction
  • 11.5.2 Type
  • 11.5.3 Milk
  • 11.5.4 Description and Sensory Characteristics
  • 11.5.5 Method of Manufacture
  • 11.5.6 Relevant Research
  • 11.6 Roquefort PDO - France
  • 11.6.1 Introduction
  • 11.6.2 Description and Sensory Characteristics
  • 11.6.3 Method of Manufacture
  • 11.6.4 Relevant Research
  • 11.7 Stilton PDO - United Kingdom
  • 11.7.1 Introduction
  • 11.7.2 Type
  • 11.7.3 Milk
  • 11.7.4 Description and Sensory Characteristics
  • 11.7.5 Method of Manufacture
  • 11.7.6 Relevant Research
  • References
  • Chapter 12 Acid-Coagulated Cheeses
  • 12.1 Acid Curd (Harzer) - Germany
  • 12.1.1 Introduction
  • 12.1.2 Type
  • 12.1.3 Description and Sensory Characteristics
  • 12.1.4 Method of Manufacture
  • 12.2 Crottin de Chavignol PDO - France
  • 12.2.1 Introduction
  • 12.2.2 Description and Sensory Characteristics
  • 12.2.3 Method of Manufacture
  • 12.2.4 Relevant Research
  • 12.3 Quark - Germany
  • 12.3.1 Introduction
  • 12.3.2 Type
  • 12.3.3 Milk
  • 12.3.4 Description and Sensory Characteristics
  • 12.3.5 Method of Manufacture
  • 12.4 Robiola di Roccaverano PDO - Italy
  • 12.4.1 Introduction
  • 12.4.2 Type
  • 12.4.3 Milk
  • 12.4.4 Description and Sensory Characteristics
  • 12.4.5 Method of Manufacture
  • 12.4.6 Relevant Research
  • References
  • Chapter 13 Whey Cheeses (Heat Coagulated)
  • 13.1 Anari - Cyprus
  • 13.1.1 Introduction
  • 13.1.2 Type
  • 13.1.3 Description and Sensory Characteristics
  • 13.1.4 Method of Manufacture
  • 13.2 Anthotyros - Greece
  • 13.2.1 Introduction
  • 13.2.2 Type
  • 13.2.3 Description and Sensory Characteristics
  • 13.2.4 Method of Manufacture
  • 13.2.5 Relevant Research
  • 13.3 Manouri PDO - Greece
  • 13.3.1 Introduction
  • 13.3.2 Type
  • 13.3.3 Whey
  • 13.3.4 Description and Sensory Characteristics
  • 13.3.5 Method of Manufacture
  • 13.3.6 Relevant Research
  • 13.4 Mesost and Messmör - Sweden
  • 13.4.1 Introduction
  • 13.4.2 Type
  • 13.4.3 Whey
  • 13.4.4 Description and Sensory Characteristics
  • 13.4.5 Method of Manufacture
  • References
  • Index
  • EULA

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