Handbook on cheese production, chemistry and sensory properties (Nova Science Publishers, 2013)
Includes index
Technological and chemical characterization of PDO cheeses of Italy / Giuseppe Zeppa -- The presence of biogenic amines in cheese / Marilena Marino [and others] -- The Spanish traditional cheeses: characteristics and scientific knowledge / Sidonia Martinez [and others] -- Techniques to evaluate cleanliness and disinfection in dairies / Conrado Carrascosa [and others] -- Sensorial analysis methodology for goats cheeses made with clotting enzymes: taster training methodology / Maria Fresno, Sergio Álvarez, Heather Briggs -- Safety issues and analytical determination of biogenic amines in cheese / Donatella Restuccia [and others] -- Processed cheese flavor and flavor compounds: a review / Eva Vitova -- Flavour release and sensory perception in cheeses / Elisabeth Guichard [and others] -- Cheese as a source of nutrients and contaminants: dietary and toxicological aspects / Fernando Camara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodriguez --
- Fortification strategies of cheese as functional foods / Özge Kahraman -- Salt in cheese: health issues, reduction, replacement and release / Ali Sheibani, Vijay Mishra, Lily Stojanovska Mutamed Ayyash -- Cheese ripening and proteolysis / Joana Guerreiro [and others] -- Lipid fraction in cheese: nutritional value and strategies for improvement / Eliana Jerónimo [and others] -- Engineering properties of Mexican Chihuahua cheese / Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro -- Structure and texture determination of dairy products by using spectroscopic techniques (fluorescence, infrared and NMR) coupled with chemometric tools / Romdhane Karoui [and others] -- Clostridium in late blowing defect of cheese: detection, prevalence, effects and control strategies / Sonia Garde [and others] -- Analysis of fatty acids in cheese by capillary electrophoresis / Patricia Mendonça de Castro Barra [and others] --
- Valorisation of whey in small and medium dairy industries: production and incorporation of liquid whey protein concentrates in fresh cheeses and evaluation of the physicochemical and sensorial properties / Marta Henriques, David Gomes, Carlos Pereira -- Conjugated linoleic acid (CLA) in cheese: analysis, composition, and dietary intake / Juliana Côrtes Nunes, Alexandre Guedes Torres -- Assessment of natural levels of substances with preservative effects in dairy products / Marco Iammarino [and others] -- Cheese microstructure: techniques used and effect of chemical composition / Mamdouh El-Bakry -- Multifaceted function of cheese: anticancer effect on human leukemic cell growth in vitro / Shin Yasuda, Keiji Igoshi