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Chemistry of Structure-Function Relationships in Cheese

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Cover of 'Chemistry of Structure-Function Relationships in Cheese'

Table of Contents

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    Book Overview
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    Chapter 1 Overview: Cheese Chemistry and Rheology
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    Chapter 2 Rheology of Reduced-Fat Mozzarella Cheese
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    Chapter 3 Rheology of Reduced-Fat Cheese Containing a Fat Substitute
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    Chapter 4 Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese
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    Chapter 5 Chemical Species in Cheese and Their Origin in Milk Components
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    Chapter 6 Biogenesis of Flavour Compounds in Cheese
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    Chapter 7 Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation
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    Chapter 8 Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC
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    Chapter 9 Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese
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    Chapter 10 Methods for Assessing Proteolysis in Cheese During Maturation
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    Chapter 11 Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening
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    Chapter 12 Contribution of Lactic Acid Bacteria to Cheese Ripening
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    Chapter 13 Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein
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    Chapter 14 Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk
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    Chapter 15 Practical Aspects of Electron Microscopy in Cheese Research
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    Chapter 16 Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics in Reduced Fat Cheese
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    Chapter 17 Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute
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    Chapter 18 Influence of Casein Peptide Conformations on Textural Properties of Cheese
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    Chapter 19 Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage
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    Chapter 20 Applications of Confocal Microscopy to Fat Globule Structure in Cheese
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    Chapter 21 Technology of Manufacturing Reduced-Fat Cheddar Cheese
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    Chapter 22 Nutritional Aspects of Reduced-Fat Cheese
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    Chapter 23 Microbiology and Biochemistry of Reduced-Fat Cheese
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    Chapter 24 Whey Proteins in Cheese — An Overview
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    Chapter 25 Reduced-Fat Cheese: Regulations and Definitions
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    Chapter 26 Improving the Sensory Characteristics of Reduced-Fat Cheese
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Title
Chemistry of Structure-Function Relationships in Cheese
Published by
Springer, Boston, MA, January 1995
DOI 10.1007/978-1-4615-1913-3
ISBNs
978-1-4613-5782-7, 978-1-4615-1913-3
Editors

Edyth L. Malin, Michael H. Tunick

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Geographical breakdown

Country Count As %
Unknown 1 100%

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Readers by professional status Count As %
Student > Doctoral Student 1 100%
Readers by discipline Count As %
Engineering 1 100%