Fungi in Cheese Ripening (Classic Reprint): Camembert and Roquefort: Camembert and Roquefort (Classic Reprint) - Softcover
Inhaltsangabe
Unlock the science behind soft cheeses like Camembert and Roquefort. This authoritative bulletin explains how molds influence texture, acidity, and flavor during cheese ripening, based on careful experiments and observations.
This study presents the biological processes that shape ripening, including how specific molds transform curd into a soft, flavorful cheese. It also describes methods used in dairy research to identify and analyze the molds involved, and what factors affect their growth in cheese rooms.
- How lactic bacteria and molds interact to set acidity and texture in ripening cheese.
- Which molds are associated with Camembert and Roquefort and how they affect flavor.
- How temperature, humidity, and inoculation influence ripening outcomes.
- How researchers study and identify fungi in dairy products using standardized media.
Ideal for readers of dairy science, food microbiology, and those curious about the science behind traditional cheeses.
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Fungi in Cheese Ripening: Camembert and Roquefort (Classic Reprint)
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
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Paperback. Zustand: New. Print on Demand. This book delves into the fascinating world of cheesemaking, specifically exploring the role of fungi in the ripening process of Camembert and Roquefort cheeses. The author, a pioneer in the field, meticulously examines the scientific research of the time, drawing comparisons between the traditional methods of cheesemaking and the emerging understanding of the microorganisms involved. Through detailed observations and experiments, the author reveals the complex interplay between fungi, bacteria, and the chemical transformations that occur during cheese ripening. The book goes beyond a simple description of the microorganisms at play and delves into the specific functions of each mold species. This exploration reveals how certain molds, like *Penicillium camemberti* in Camembert cheese, are essential for achieving the characteristic texture and creamy consistency, while others, like *Penicillium roqueforti* in Roquefort cheese, contribute to distinct flavors and appearances. The author further explores the impact of temperature and humidity on mold growth and investigates the most effective methods for cultivating these crucial microorganisms. The book's findings, grounded in careful experimentation and insightful analysis, contribute significantly to the understanding of cheesemaking, offering valuable insights into the complex biological processes that contribute to the unique qualities of these beloved cheeses. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781330690437_0
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Fungi in Cheese Ripening Camembert and Roquefort Classic Reprint
Anbieter: PBShop.store US, Wood Dale, IL, USA
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781330690437
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Fungi in Cheese Ripening Camembert and Roquefort Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 4 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781330690437
Neu kaufen
EUR 20,46
EUR 4,77 Versand
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Versand von Vereinigtes Königreich nach USA
Anzahl: 15 verfügbar