Name: The Cheeses of Italy: Science and Technology (en Inglés)
Price: 414.86 PEN
Availability: InStock
Author: Gobbetti, Marco ; Neviani, Erasmo ; Fox, Patrick
ISBN: 9783030078775

portada The Cheeses of Italy: Science and Technology (en Inglés)

Formato

Libro Físico

Autor

Editorial

Idioma

Inglés

N° páginas

274

Encuadernación

Tapa Blanda

Dimensiones

23.4 x 15.6 x 1.5 cm

Peso

0.41 kg.

ISBN13

9783030078775

Categorías

Química alimentaria
Microbiología (no médica)
Cocina: comidas y bebidas

The Cheeses of Italy: Science and Technology (en Inglés)

Marco Gobbetti (Autor) · Patrick Fox (Autor) · Erasmo Neviani (Autor) · Springer · Tapa Blanda

Libro Físico

S/ 414,86

S/ 829,72

Ahorras: S/ 414,86

50% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Viernes 21 de Junio y el Martes 02 de Julio.

Lo recibirás en cualquier lugar de Perú entre 2 y 5 días hábiles luego del envío.

Reseña del libro "The Cheeses of Italy: Science and Technology (en Inglés)"

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.