MARC details
| 000 -LEADER |
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| fixed length control field |
05130cam a2200445Mi 4500 |
| 001 - CONTROL NUMBER |
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| control field |
957436913 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
PTSN |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
|
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Canceled/invalid ISBN |
9781489976796 |
| Qualifying information |
Hardback |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
SF271 |
| Item number |
.F86 2000 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TP248.65.F66 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
TEC |
| Subject category code subdivision |
003000 |
| Source |
bisacsh |
| 245 00 - TITLE STATEMENT |
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| Title |
Fundamentals of cheese science / |
| Statement of responsibility, etc. |
Patrick F. Fox [and others] |
| 250 ## - EDITION STATEMENT |
|---|
| Edition statement |
Second edition |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York : |
| Name of producer, publisher, distributor, manufacturer |
Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
[2017] |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
1 online resource (803 pages) |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 340 ## - PHYSICAL MEDIUM |
|---|
| Color content |
polychrome |
| Source |
rdacc |
| Authority record control number or standard number |
http://rdaregistry.info/termList/RDAColourContent/1003 |
| 506 ## - RESTRICTIONS ON ACCESS NOTE |
|---|
| Terms governing access |
Available to OhioLINK libraries |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Cheese : historical aspects. Cheese production and consumption ; Cheese science and technology -- Overview of cheese manufacture. Selection of milk ; Standardization of milk composition ; Heat treatment of milk ; Cheese color ; Conversion of milk to cheese curd ; Ripening ; Processed cheese products ; Whey and whey products -- Principle families of cheese. Rennet-coagulated cheeses ; Acid-coagulated cheeses ; Heat/acid-coagulated cheeses ; Concentration/crystallization ; Visual appearance of selected cheeses ; Ultrafiltration technology in cheesemaking -- Chemistry of milk constituents. Lactose and other carbohydrates ; Milk lipids ; Milk proteins ; Milk salts ; pH of milk ; Physico-chemical properties of milk -- Bacteriology of cheese milk. Sources of microorganisms ; Mastitis and other diseases ; Milking machines and bulk tanks -- Natural inhibitors ; Pathogens in raw milk ; Pasteurization ; Alternatives to heat treatment ; Standards for raw milk -- Starter cultures. Types of starters ; Adjunct cultures ; Measurement of growth ; Effect of temperature ; Taxonomy ; Phylogeny ; Metabolism of starters ; Respiration in lactic acid bacteria ; Citrate ; Exopolysaccharide production ; Plasmids ; Genome sequences ; Inhibition of acid production ; Bacteriocins ; Production of bulk cultures in cheese plants ; DVS and DVI cultures -- Enzymatic coagulation of milk. Primary phase of rennet coagulation ; Rennet ; Factors that affect the hydrolysis of k-casein and the primary phase of rennet coagulation ; Secondary (non-enzymatic) phase of coagulation and gel assembly ; Factors that affect the non-enzymatic phase of rennet coagulation ; Measurement of rennet coagulation properties ; Factors that affect rennet coagulation ; Rennet substitutes ; Immobilized rennets -- Post-coagulation treatment of renneted milk gel. Methods for measuring syneresis ; Influence of compositional factors on syneresis ; Influence of processing variables on syneresis ; Kinetics and mechanism of syneresis ; Textured cheese ; Moulding and pressing of cheese curd ; Packaging -- Salting of cheese curd. Salt in different cheese varieties ; The major functions of salt in cheese ; Salting methods ; Brine-salting ; Dry salting of cheese ; Effect of salt on cheese composition ; Effect of NaCl on the microbiology of cheese ; Influence of NaCl on enzymes in cheese ; Effect of salt on cheese quality ; Nutritional aspects of NaCl in cheese -- Cheese yield. Definition and expression of cheese yield ; Measurement of cheese yield and efficiency ; Prediction of cheese yield ; Factors that affect cheese yield ; Conclusions |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cheese. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85022845 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cheese |
| General subdivision |
Microbiology. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/subjects/sh85022846 |
| 655 #4 - INDEX TERM--GENRE/FORM |
|---|
| Genre/form data or focus term |
Electronic books |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fox, P. F. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/n83019989 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Guinee, T. P. |
| Fuller form of name |
(Tim P.) |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/nb2002083303 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Cogan, T. M. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/n95036290 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
McSweeney, P. L. H. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/nb97081155 |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
Ohio Library and Information Network. |
| Authority record control number or standard number |
http://id.loc.gov/authorities/names/no95058981 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Print version: |
| Main entry heading |
Fox, P.F. |
| Title |
Fundamentals of Cheese Science. |
| Place, publisher, and date of publication |
Boston, MA : Springer US, ©2016 |
| International Standard Book Number |
9781489976796 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
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| a |
.b10556230 |
| b |
21-11-21 |
| c |
23-02-21 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
mgen |
| Operator's initials, OID (RLIN) |
01-01-00 |
| Cataloger's initials, CIN (RLIN) |
a |
| First date, FD (RLIN) |
- |
| -- |
- |
| -- |
|
| -- |
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| -- |
0 |