Cheese: Types, Nutrition, and Consumption
Presents research in the types, nutrition value and consumption of cheese. This book discusses topics that 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; Italian cheese types and innovations; and, more.
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.
Subtitle:Types, Nutrition, and Consumption
Publisher:Nova Science Publishers
Editor:Richard D. Foster
Contributor(s):Richard D. Foster
ISBN:9781612098289
Audience:Professional
Pages:320
Width (mm):180
Length (mm):260
Table of Contents: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.
Weight (g):770
