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Cheese: Types, Nutrition & Consumption

Cheese: Types, Nutrition & Consumption

9781612098289
774.84 zł
697.35 zł Save 77.49 zł Tax included
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Description
Cheese is a versatile, nutrient-dense dairy food which is an important component in highly consumed convenience foods. In this book, the authors present current research in the types, nutrition value and consumption of cheese. Topics discussed include the technological and health aspects of probiotic cheese; authentication of local cheeses; the functional metabolites of Spanish blue cheese; the role of sodium in cheese manufacture; sheep farming and Bryndza Slovak cheese; low sodium processed cheese developments; Italian cheese types and innovations and cheese flavours.
Product Details
Nova Science Publishers Inc
73235
9781612098289
9781612098289

Data sheet

Publication date
2011
Issue number
1
Cover
hard cover
Pages count
320
Dimensions (mm)
260.00 x 180.00
Weight (g)
770
  • Preface; Technological & Health Aspects of Probiotic Cheese; The Relationship between Genetic & Technological Aspects & Cheese Quality; Authentication of Local Cheeses:: A Global Perspective; Spanish Blue Cheeses:: Functional Metabolites; Sodium in Different Cheese Types:: Role & Strategies of Reduction; Investigation on a Typical Dairy Product of the Apulia Region (Italy):: The Garganico Cacioricotta Cheese, by Means of Traditional & Innovative Physico-Chemical Analyses; Slovak Bryndza Cheese; Processed Cheese:: Relevance for Low Sodium Cheese Development; Italian Cheese Types & Innovations of Traditional Cheeses; Cheese Flavors:: Chemical Origins & Detection; Classification of Cheese; Consumption of Cheese; Index.
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