Cheese: chemistry, physics & microbiology
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing publ...
Gespeichert in:
| Weitere Verfasser: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
London, United Kingdom ; San Diego, United States ; Cambridge, United States ; Oxford, United Kingdom
Elsevier Science
[2017]
|
| Ausgabe: | Fourth edition |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-188 DE-29 Volltext |
| Zusammenfassung: | Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production |
| Beschreibung: | 1 Online-Ressource Illustrationen |
| ISBN: | 9780124170179 |
Internformat
MARC
| LEADER | 00000nmm a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV045382355 | ||
| 003 | DE-604 | ||
| 005 | 20230421 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 181228s2017 |||| o||u| ||||||eng d | ||
| 020 | |a 9780124170179 |c Online |9 978-0-12-417017-9 | ||
| 035 | |a (ZDB-33-ESD)ocn987696606 | ||
| 035 | |a (ZDB-33-EBS)ocn987696606 | ||
| 035 | |a (OCoLC)987696606 | ||
| 035 | |a (DE-599)BVBBV045382355 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-29 |a DE-1046 |a DE-188 |a DE-83 | ||
| 082 | 0 | |a 637.3 |2 23 | |
| 245 | 1 | 0 | |a Cheese |b chemistry, physics & microbiology |c edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett |
| 250 | |a Fourth edition | ||
| 264 | 1 | |a London, United Kingdom ; San Diego, United States ; Cambridge, United States ; Oxford, United Kingdom |b Elsevier Science |c [2017] | |
| 264 | 4 | |c © 2017 | |
| 300 | |a 1 Online-Ressource |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 520 | |a Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Agriculture / General |2 bisacsh | |
| 650 | 7 | |a Cheese |2 fast | |
| 650 | 7 | |a Cheese / Microbiology |2 fast | |
| 650 | 4 | |a Cheese | |
| 650 | 4 | |a Cheese |x Microbiology | |
| 650 | 0 | 7 | |a Käse |0 (DE-588)4029176-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Käseherstellung |0 (DE-588)4162991-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Käse |0 (DE-588)4029176-5 |D s |
| 689 | 0 | 1 | |a Käseherstellung |0 (DE-588)4162991-7 |D s |
| 689 | 0 | 2 | |a Lebensmittelmikrobiologie |0 (DE-588)4034896-9 |D s |
| 689 | 0 | 3 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 0 | |5 DE-604 | |
| 700 | 1 | |a McSweeney, Paul |0 (DE-588)1135191255 |4 edt | |
| 700 | 1 | |a Fox, Patrick F. |0 (DE-588)1226905005 |4 edt | |
| 700 | 1 | |a Cotter, Paul |4 edt | |
| 700 | 1 | |a Everett, David W. |4 edt | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |z 978-0-12-417012-4 |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780124170124 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-33-EBS | ||
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-030768688 | |
| 966 | e | |u http://www.sciencedirect.com/science/book/9780124170124 |l DE-1046 |p ZDB-33-ESD |q FAW_PDA_ESD |x Verlag |3 Volltext | |
| 966 | e | |u http://www.sciencedirect.com/science/book/9780124170124 |l DE-188 |p ZDB-33-ESD |q ZDB-33-ESD 2021 |x Verlag |3 Volltext | |
| 966 | e | |u http://www.sciencedirect.com/science/book/9780124170124 |l DE-29 |p ZDB-33-EBS |q UER_PDA_EBS_Kauf |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1809403024622223360 |
|---|---|
| adam_text | |
| any_adam_object | |
| author2 | McSweeney, Paul Fox, Patrick F. Cotter, Paul Everett, David W. |
| author2_role | edt edt edt edt |
| author2_variant | p m pm p f f pf pff p c pc d w e dw dwe |
| author_GND | (DE-588)1135191255 (DE-588)1226905005 |
| author_facet | McSweeney, Paul Fox, Patrick F. Cotter, Paul Everett, David W. |
| building | Verbundindex |
| bvnumber | BV045382355 |
| collection | ZDB-33-ESD ZDB-33-EBS |
| ctrlnum | (ZDB-33-ESD)ocn987696606 (ZDB-33-EBS)ocn987696606 (OCoLC)987696606 (DE-599)BVBBV045382355 |
| dewey-full | 637.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637.3 |
| dewey-search | 637.3 |
| dewey-sort | 3637.3 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| edition | Fourth edition |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nmm a2200000 c 4500</leader><controlfield tag="001">BV045382355</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20230421</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">181228s2017 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780124170179</subfield><subfield code="c">Online</subfield><subfield code="9">978-0-12-417017-9</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-33-ESD)ocn987696606</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-33-EBS)ocn987696606</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)987696606</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV045382355</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-29</subfield><subfield code="a">DE-1046</subfield><subfield code="a">DE-188</subfield><subfield code="a">DE-83</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">637.3</subfield><subfield code="2">23</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Cheese</subfield><subfield code="b">chemistry, physics & microbiology</subfield><subfield code="c">edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Fourth edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">London, United Kingdom ; San Diego, United States ; Cambridge, United States ; Oxford, United Kingdom</subfield><subfield code="b">Elsevier Science</subfield><subfield code="c">[2017]</subfield></datafield><datafield tag="264" ind1=" " ind2="4"><subfield code="c">© 2017</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource</subfield><subfield code="b">Illustrationen</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Agriculture / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cheese</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cheese / Microbiology</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cheese</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cheese</subfield><subfield code="x">Microbiology</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Käse</subfield><subfield code="0">(DE-588)4029176-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Käseherstellung</subfield><subfield code="0">(DE-588)4162991-7</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Käse</subfield><subfield code="0">(DE-588)4029176-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Käseherstellung</subfield><subfield code="0">(DE-588)4162991-7</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Lebensmittelmikrobiologie</subfield><subfield code="0">(DE-588)4034896-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">McSweeney, Paul</subfield><subfield code="0">(DE-588)1135191255</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Fox, Patrick F.</subfield><subfield code="0">(DE-588)1226905005</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Cotter, Paul</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Everett, David W.</subfield><subfield code="4">edt</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">978-0-12-417012-4</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780124170124</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-030768688</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780124170124</subfield><subfield code="l">DE-1046</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">FAW_PDA_ESD</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780124170124</subfield><subfield code="l">DE-188</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">ZDB-33-ESD 2021</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780124170124</subfield><subfield code="l">DE-29</subfield><subfield code="p">ZDB-33-EBS</subfield><subfield code="q">UER_PDA_EBS_Kauf</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV045382355 |
| illustrated | Not Illustrated |
| indexdate | 2024-09-06T00:06:32Z |
| institution | BVB |
| isbn | 9780124170179 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030768688 |
| oclc_num | 987696606 |
| open_access_boolean | |
| owner | DE-29 DE-1046 DE-188 DE-83 |
| owner_facet | DE-29 DE-1046 DE-188 DE-83 |
| physical | 1 Online-Ressource Illustrationen |
| psigel | ZDB-33-ESD ZDB-33-EBS ZDB-33-ESD FAW_PDA_ESD ZDB-33-ESD ZDB-33-ESD 2021 ZDB-33-EBS UER_PDA_EBS_Kauf |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Elsevier Science |
| record_format | marc |
| spelling | Cheese chemistry, physics & microbiology edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett Fourth edition London, United Kingdom ; San Diego, United States ; Cambridge, United States ; Oxford, United Kingdom Elsevier Science [2017] © 2017 1 Online-Ressource Illustrationen txt rdacontent c rdamedia cr rdacarrier Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Cheese fast Cheese / Microbiology fast Cheese Cheese Microbiology Käse (DE-588)4029176-5 gnd rswk-swf Käseherstellung (DE-588)4162991-7 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Käse (DE-588)4029176-5 s Käseherstellung (DE-588)4162991-7 s Lebensmittelmikrobiologie (DE-588)4034896-9 s Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 McSweeney, Paul (DE-588)1135191255 edt Fox, Patrick F. (DE-588)1226905005 edt Cotter, Paul edt Everett, David W. edt Erscheint auch als Druck-Ausgabe 978-0-12-417012-4 http://www.sciencedirect.com/science/book/9780124170124 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Cheese chemistry, physics & microbiology TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Cheese fast Cheese / Microbiology fast Cheese Cheese Microbiology Käse (DE-588)4029176-5 gnd Käseherstellung (DE-588)4162991-7 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4029176-5 (DE-588)4162991-7 (DE-588)4034896-9 (DE-588)4034901-9 |
| title | Cheese chemistry, physics & microbiology |
| title_auth | Cheese chemistry, physics & microbiology |
| title_exact_search | Cheese chemistry, physics & microbiology |
| title_full | Cheese chemistry, physics & microbiology edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett |
| title_fullStr | Cheese chemistry, physics & microbiology edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett |
| title_full_unstemmed | Cheese chemistry, physics & microbiology edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett |
| title_short | Cheese |
| title_sort | cheese chemistry physics microbiology |
| title_sub | chemistry, physics & microbiology |
| topic | TECHNOLOGY & ENGINEERING / Agriculture / General bisacsh Cheese fast Cheese / Microbiology fast Cheese Cheese Microbiology Käse (DE-588)4029176-5 gnd Käseherstellung (DE-588)4162991-7 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Agriculture / General Cheese Cheese / Microbiology Cheese Microbiology Käse Käseherstellung Lebensmittelmikrobiologie Lebensmitteltechnologie |
| url | http://www.sciencedirect.com/science/book/9780124170124 |
| work_keys_str_mv | AT mcsweeneypaul cheesechemistryphysicsmicrobiology AT foxpatrickf cheesechemistryphysicsmicrobiology AT cotterpaul cheesechemistryphysicsmicrobiology AT everettdavidw cheesechemistryphysicsmicrobiology |