Cheeses are one of the most diverse food commodities known. They have a wide range of regional and geographical differences in manufacture, taste, texture, colour and contribution to the diet. Because cheese is an important source of macro- and micro-nutrients it can be seen as a valuable product in...

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Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Wageningen, The Netherlands Wageningen Academic Publishers 2013
Schriftenreihe:	Human health handbooks no. 6
Schlagworte:	COOKING / General / bisacsh Cheese / fast / (OCoLC)fst00852728 Cheese industry / fast / (OCoLC)fst00852752 Dairy products in human nutrition / fast / (OCoLC)fst00886995 Dairy products in human nutrition Cheese > Health aspects Cheese industry
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Zusammenfassung:	Cheeses are one of the most diverse food commodities known. They have a wide range of regional and geographical differences in manufacture, taste, texture, colour and contribution to the diet. Because cheese is an important source of macro- and micro-nutrients it can be seen as a valuable product in human nutrition. However, some consider that traditionally manufactured cheeses may not contribute to optimal health. For this reason, there is a drive to produce types with reduced or modified fat or salt contents. Another aspect that affects human health is that cheese may also harbour harmful pathogens in some circumstances. To gain a holistic understanding of cheese in health, nutritionists and dieticians have a fundamental need to grasp the process of cheese manufacture, while cheese manufacturers benefit by understanding the health related aspects of cheese. This handbook bridges the intellectual and trans-disciplinary divide and provides a balanced overview of cheese in relation to health. Experts provide a comprehensive coverage of subjects in relation to cheese production, nutrition and medical sciences, such as composition and health benefits, toxicology, metabolic and nutritional effects and microbiology Cheeses are one of the most diverse food commodities known. They have a wide range of regional and geographical differences in manufacture, taste, texture, colour and contribution to the diet. Because cheese is an important source of macro- and micro-nutrients it can be seen as a valuable product in human nutrition. However, some consider that traditionally manufactured cheeses may not contribute to optimal health. For this reason, there is a drive to produce types with reduced or modified fat or salt contents. Another aspect that affects human health is that cheese may also harbour harmful pathogens in some circumstances. To gain a holistic understanding of cheese in health, nutritionists and dieticians have a fundamental need to grasp the process of cheese manufacture, while cheese manufacturers benefit by understanding the health related aspects of cheese. This handbook bridges the intellectual and trans-disciplinary divide
Beschreibung:	Includes bibliographical references and index ""Table of contents""; ""Cheese in context of diet and nutrition""; ""1. Cheese in the context of diet and nutrition""; ""A.L. McCarthy, T.P. Oâ€?Connor and N.M. Oâ€?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"" ""D.P. Jaramillo Bustos1, W.B. Valderrama2 and A.J. Trujillo Mesa3""""6. Shelf-life extension of cheese: frozen storage""; ""N.B. Alvarenga1,2, S.P. Ferro1, A.S. AlmodÃ?var1, J. Canada1 and I. Sousa2,3""; ""7. Rennets and sensory characteristics of traditional cheeses""; ""M. de Renobales1, M. Virto1 and L.J.R. Barron2""; ""8. Shelf-life extension of cheese using edible packaging materials""; ""M.Ã?. Cerqueira and A.A. Vicente""; ""9. Biofilm formation in the dairy industry: applications to cheese""; ""M. Marino, F. Frigo, I. Bartolomeoli and M. Maifreni"" ""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"" ""K. Van Hoorde and A. Van Landschoot""""16. Goat cheese: microbiological composition and working environment""; ""L. Franzetti1, L. Dioguardi2 and M. Scarpellini1""; ""17. Pasta filata cheese: advances in processing and preservation""; ""M. Faccia1, D. Gammariello2, A. Conte2 and M.A. Del Nobile2""; ""18. Parmigiano-Reggiano cheese: nutritional aspects and historical context""; ""F. Cioni1, E. Dallâ€?Aglio1 and L. Arsenio2""; ""19. Blue cheese""; ""B. Mayo1, L. Alonso2 and Ã?. AlegrÃa1""; ""20. Cream cheese: characteristics and micro-structural analysis"" ""M.A. Del Nobile, J. Laverse, L. Angiolillo and A. Conte""""21. Camembert cheese: processing and ripening""; ""M.N. Leclercq-Perlat, D. Picque and G. Corrieu""; ""22. Smoked cheese""; ""P. Sopelana, M.L. Ibargoitia and M.D. Guillén""; ""Cheese microbiology""; ""23. Elimination of pathogenic bacteria in cheese by high pressure processing""; ""M. Nuñez and M. Medina""; ""24. Genotypic identification of lactic acid bacteria in cheese manufacture""; ""A.G. Karahan1 and M.L. Ã?akmakÃı2""; ""25. Surface microbiota analysis of Italian cheeses""
Beschreibung:	1 Online-Ressource (874 Seiten) Illustrationen
ISBN:	9789086867660 9086867669
DOI:	10.3920/978-90-8686-766-0