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Cheese

Types, Nutrition & Consumption

By: Richard D Foster (Editor)

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Hardcover | 26 October 2011

At a Glance

Hardcover
320 Pages

Dimensions(cm)
18.0 x 26.0 x 2.54

Hardcover

$632.95

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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.

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You Can Find This Book In

Non-Fiction Cooking, Food & Drink Cookery By Ingredient Cooking With Egg, Cheese & Dairy Products Medicine Medicine in General Public Health & Preventive Medicine Personal & Public Health / Health Education Dietetics & Nutrition Recipes & Cookbooks

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
Table of Contents provided by Publisher. All Rights Reserved.

Cheese

Types, Nutrition & Consumption

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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