Cheeses in all their aspects. Proceedings of the symposium, San Pellegrino (Italy), 16 May 2001
2001
An eclectic assembly of topics formed the programme of the IDF Analytical Week symposium in San Pellegrino (Italy) in 2001. Traditional local cheese production (Giangiacomo, R. and Pagani, M.) illustrates the link between the cheese and geography and climate, race of animal etc in local production. Cheese ripening - General mechanisms and specific cheese varieties (Ardoe, Y.). Analysis of casein components, peptides and amino-acids characterizes the ripening. Unique criteria can be established for specific cheese varieties. Casein in relation to cheese (Boutrou, R. and Gagnaire, V.). Different cheesemaking processes, coagulants and starter strains produce different casein matrices. Different cheeses result from different forms of proteolysis and from differences in interaction between the components of the casein matrix. Factors associated with hygienic control and quality of cheese prepared from raw milk (Donnelly, C.W.) summarizes earlier reviews of epidemiological literature on human illness outbreaks involving such cheeses and considers what is known about the technological background to the cheeses in question. Stress adaptation of raw milk pathogens in the cheesemaking environment is considered. Environmental contamination appears to be a greater threat. Sampling of cheese (Lamprecht, S.) Cheese is an inhomogeneous product. Furthermore there is a requirement to provide a sample of cheese "as it is usually consumed" but this requirement cannot be achieved in practice. It is proposed to report on how the sampling has been accomplished in a transparent fashion. Tasting the cheese and sensory analysis (Giomo, A.) introduces the concepts of brain function in relation to sensory perception and an approach to the process of purchase choice. Communicating the characteristics determined for a cheese is considered, as well as the transfer from one language (and culture) to another.
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