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Books > Children's & Educational > Leisure interests, hobbies & sport > Practical interests & handicrafts > Food & drink / cookery: general interest

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Cheese Ripening (Paperback) Loot Price: R692
Discovery Miles 6 920
Cheese Ripening (Paperback): Frederic P. Miller, Agnes F. Vandome, John McBrewster
Cheese Ripening (Paperback): Frederic P. Miller, Agnes F. Vandome, John McBrewster

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Cheese Ripening (Paperback)

Frederic P. Miller, Agnes F. Vandome, John McBrewster

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Loot Price R692 Discovery Miles 6 920 | Repayment Terms: R64 pm x 12*

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High Quality Content by WIKIPEDIA articles! Cheese ripening or alternatively cheese maturation is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of "ripening agents," determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporate the agents of: "bacteria and enzymes of the milk, lactic culture, rennet, lipases, added moulds or yeasts, and environmental contaminants." The majority of cheese is ripened, save for fresh cheese. Different factors define taste in cheese, including casein, fat, brine, and many other elements. Brine, as an example, mixes with saliva, delivering the flavour of the cheese to the taste buds and determining the cheese's moistness.

General

Imprint: Alphascript Publishing
Country of origin: United States
Release date: November 2010
First published: November 2010
Editors: Frederic P. Miller • Agnes F. Vandome • John McBrewster
Dimensions: 152 x 229 x 6mm (L x W x T)
Format: Paperback - Trade
Pages: 96
ISBN-13: 978-6133947702
Barcode: 9786133947702
Categories: Books > Children's & Educational > Leisure interests, hobbies & sport > Practical interests & handicrafts > Food & drink / cookery: general interest
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LSN: 6133947705

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