Handbook of cheese in health : : production, nutrition and medical sciences / / edited by Victor R. Preedy, Ronald Ross Watson, Vinood B. Patel.
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| Superior document: | Human health handbooks ; 6 |
|---|---|
| TeilnehmendeR: | |
| Place / Publishing House: | Wageningen, The Netherlands : : Wageningen Academic Publishers,, 2013. |
| Year of Publication: | 2013 |
| Language: | English |
| Series: | Human health handbooks ;
no. 6. |
| Physical Description: | 1 online resource (875 p.) |
| Notes: | Includes index. |
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Table of Contents:
- ""Table of contents""; ""Cheese in context of diet and nutrition""; ""1. Cheese in the context of diet and nutrition""; ""A.L. McCarthy, T.P. O�Connor and N.M. O�Brien""; ""2. The consumption of cheese in relation to dairy foods: a USA perspective""; ""C. Davis, D. Blayney and J. Guthrie""; ""3. Sensory characteristics of cheese""; ""E. Jerónimo1,2 and F.X. Malcata1,2,3""; ""Cheese making and processing""; ""4. The principals of cheese making: an overview""; ""A.C. Freitas1,2, D. Rodrigues2, A.C. Duarte2 and A.M. Gomes3""; ""5. Small ruminants feeding and effect on cheese composition""
- ""10. Safety issues in the production of cheeses from raw milk and natural starters""""M. Maifreni, I. Bartolomeoli, F. Frigo and M. Marino""; ""11. Bio-protective solutions in cheese manufacture""; ""P. Chanos, H.U. Morgenstern and A.C. Dalgas""; ""Cheese types""; ""12. White cheese""; ""O. Gursoy1, H. Kesenkas2 and Y. Yilmaz1""; ""13. Manchego cheese""; ""S. Seseña1, J.M. Poveda2, L. Cabezas3 and M.Ll. Palop1""; ""14. Pecorino Crotonese cheese: a source of microbial biodiversity with potential probiotic features""; ""C.L. Randazzo, I. Pitino and C. Caggia""; ""15. Gouda-type cheeses""
- ""P.S. Cocconcelli, C. Fontana, D. Bassi, S. Gazzola and E. Salvatore""