商品簡介
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.
作者簡介
Erasmo Neviani is full professor of Agricultural Microbiology since 2002 at the Food and Drug Department of the University of Parma. Formerly, he has been Dean of Faculty of Agriculture – University of Parma (2009-2012), Head of Microbiology and Enzymology Department of Dairy Research Institute (Lodi, Italy) of Italian Ministry of Agriculture (1996-2002) and President of SIMTREA – Italian Society of Agricultural, Food and Environment (2013-2015).
His main research areas concern Food Microbiology with a specific expertise in Dairy microbiology. The main part of his research work was dedicated to the study of lactic acid bacteria used in Dairy fermentations, with particular regard to their technological performances. His research activity can be resumed as follows: [i] Microbiology and technology of dairy products; [ii] Molecular microbiology and biotechnology of lactic acid bacteria [iii] population dynamics and behavior of lactic acid bacteria in food fermentation; [iv] microbial interactions in natural food ecosystems; [v] microbial enzymatic activities and cheese ripening; [vi] food safety and processing; and [vii] human intestinal microbiome in response to dietary habits, diseases and food intolerance. He has authored about 300 publications that relate to the microbiology of dairy food, most of them (ca. 150) in international journals.
He is author of the book “MICROBIOLOGIA E TECNOLOGIA LATTIERO-CASEARIA, Qualita e sicurezza” 2006, Ed Tecniche Nuove (Milano) ISBN 8848118178”. He is co-editor of a international book: Randazzo C. L., Caggia C., Neviani E. (2013): Cheese Ripening: Quality, Safety and Health Aspects. Nova Science Publishers. Hauppauge NY, USA. ISBN – 978-1-62417- He also published different chapters on International and National Books.Patrick F. Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. His teaching and research interests are on various aspects of Dairy Chemistry, especially , the production and ripening of cheese, heat stability of milk, physico-chemical properties of milk proteins and dairy enzymology. He is the author or co-other of about 600 peer-reviewed publications, author or editor of about 30 books on Dairy Chemistry and one of the founding editors of the International Dairy Journal in 1990.
主題書展
更多書展本週66折
您曾經瀏覽過的商品
購物須知
外文書商品之書封,為出版社提供之樣本。實際出貨商品,以出版社所提供之現有版本為主。部份書籍,因出版社供應狀況特殊,匯率將依實際狀況做調整。
無庫存之商品,在您完成訂單程序之後,將以空運的方式為你下單調貨。為了縮短等待的時間,建議您將外文書與其他商品分開下單,以獲得最快的取貨速度,平均調貨時間為1~2個月。
為了保護您的權益,「三民網路書店」提供會員七日商品鑑賞期(收到商品為起始日)。
若要辦理退貨,請在商品鑑賞期內寄回,且商品必須是全新狀態與完整包裝(商品、附件、發票、隨貨贈品等)否則恕不接受退貨。