000			03001nam a22003735i 4500
999			_c100863 _d100863
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003			ESmaUEC
005			20230102113014.0
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007			cr nn nnnaamaa
008			180528s2018 gw | s |||| 0|eng d
020			_a9783319898544
024	7		_a10.1007/978-3-319-89854-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
050		4	_aSF274.I8 2018 EB
100	1		_aGobbetti, Marco _eautor _9670050
245	1	4	_aThe Cheeses of Italy: Science and Technology _cby Marco Gobbetti, Erasmo Neviani, Patrick Fox.
264		1	_aCham, Switzerland _bSpringer International Publishing _c2018
300			_a1 recurso en línea (XIV, 274 páginas 220 ilustraciones,209 ilustraciones a color)
336			_aTexto _btxt _2rdacontent
347			_atext file _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aChapter 1: The orgins of cheesemaking -- Chapter 2: The history and culture of Italian cheeses in the middle age -- Chapter 3: Cheese: an overview -- Chapter 4: Classification of cheese -- Chapter 5: The distinguishing features of Italian cheese manufacture -- Chapter 6: The most traditional and popular Italian cheeses. .
520	3		_aThis book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese production is included, covering the main general aspects. An overall classification of Italian cheeses follows, which categorizes all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book includes descriptions of cheese- making traits which are unique to Italian cheeses. In particular, the chemical composition of milk, 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 from raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, are described. The last part of the book provides a detailed description of the biotechnology for the manufacture of the most traditional and popular Italian cheeses.
650		7	_aLeche _xTecnología _9400046 _2embne
700	1		_aNeviani, Erasmo _eautor. _4aut _4http://id.loc.gov/vocabulary/relators/aut
700	1		_aFox, Patrick _eautor. _4aut _4http://id.loc.gov/vocabulary/relators/aut _0http://id.loc.gov/authorities/names/no96053663
710	2		_aSpringerLink (Online service) _0http://id.loc.gov/authorities/names/no2005046756 _9106996
776	0	8	_iEdición impresa: _z9783319898537
776	0	8	_iEdición impresa: _z9783319898551
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-319-89854-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc
998			_aSI _a_alco _a_vill _b07/2019 _cm _dz _ef _feng _ggw _h0