MARC details
| 000 -LEADER |
|---|
| fixed length control field |
08754cam a22003734i 4500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20211102070747.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
991013s2000 mdua b 001 0 eng d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
99053386 |
| 011 ## - LINKING LIBRARY OF CONGRESS CONTROL NUMBER [OBSOLETE] |
|---|
| Local cataloguing issues note |
BIB MATCHES WORLDCAT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
0834212609 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9780834212602 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(ATU)b10301689 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(DLC) 99053386 |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(OCoLC)42652784 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Modifying agency |
ATU |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
SF271. |
| Item number |
F86 2000 |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
637.3 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Fox, P. F., |
| Relator term |
author. |
| 9 (RLIN) |
233151 |
| 245 10 - TITLE STATEMENT |
|---|
| Title |
Fundamentals of cheese science / |
| Statement of responsibility, etc. |
Patrick F. Fox [and others]. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
Gaithersburg, MD : |
| Name of producer, publisher, distributor, manufacturer |
Aspen Pub., |
| Date of production, publication, distribution, manufacture, or copyright notice |
2000. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
ix, 587 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
26 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
|---|
| Title |
Preface -- |
| Miscellaneous information |
Chapter 1. |
| Title |
Cheese: Historical Aspects -- |
| Miscellaneous information |
1.1. |
| Title |
Introduction -- |
| Miscellaneous information |
1.2. |
| Title |
Cheese Production and Consumption -- |
| Miscellaneous information |
1.3. |
| Title |
Cheese Science and Technology -- |
| Miscellaneous information |
Chapter 2. |
| Title |
Overview of Cheese Manufacture -- |
| Miscellaneous information |
2.1. |
| Title |
Selection of Milk -- |
| Miscellaneous information |
2.2. |
| Title |
Standardization of Milk Composition -- |
| Miscellaneous information |
2.3. |
| Title |
Heat Treatment of Milk -- |
| Miscellaneous information |
2.4. |
| Title |
Cheese Color -- |
| Miscellaneous information |
2.5. |
| Title |
Conversion of Milk to Cheese Curd -- |
| Miscellaneous information |
2.6. |
| Title |
Ripening -- |
| Miscellaneous information |
2.7. |
| Title |
Processed Cheese Products -- |
| Miscellaneous information |
2.8. |
| Title |
Whey and Whey Products -- |
| Miscellaneous information |
Chapter 3. |
| Title |
Chemistry of Milk Constituents -- |
| Miscellaneous information |
3.1. |
| Title |
Introduction -- |
| Miscellaneous information |
3.2. |
| Title |
Lactose -- |
| Miscellaneous information |
3.3. |
| Title |
Milk Lipids -- |
| Miscellaneous information |
3.4. |
| Title |
Milk Proteins -- |
| Miscellaneous information |
3.5. |
| Title |
Milk Salts -- |
| Miscellaneous information |
3.6. |
| Title |
pH of Milk -- |
| Miscellaneous information |
3.7. |
| Title |
Physicochemical Properties of Milk -- |
| Miscellaneous information |
Chapter 4. |
| Title |
Bacteriology of Cheese Milk -- |
| Miscellaneous information |
4.1. |
| Title |
Contamination of Raw Milk -- |
| Miscellaneous information |
4.2. |
| Title |
Pasteurization -- |
| Miscellaneous information |
4.3. |
| Title |
Alternatives to Heat Treatment -- |
| Miscellaneous information |
4.4. |
| Title |
Prematuration -- |
| Miscellaneous information |
Chapter 5. |
| Title |
Starter Cultures -- |
| Miscellaneous information |
5.1. |
| Title |
Introduction -- |
| Miscellaneous information |
5.2. |
| Title |
Types of Cultures -- |
| Miscellaneous information |
5.3. |
| Title |
Taxonomy -- |
| Miscellaneous information |
5.4. |
| Title |
Metabolism of Starters -- |
| Miscellaneous information |
5.5. |
| Title |
Plasmids -- |
| Miscellaneous information |
5.6. |
| Title |
Inhibition of Acid Production -- |
| Miscellaneous information |
5.7. |
| Title |
Bacteriophage -- |
| Miscellaneous information |
5.8. |
| Title |
Bacteriocins -- |
| Miscellaneous information |
5.9. |
| Title |
Production of Starters in Cheese Plants -- |
| Miscellaneous information |
5.10. |
| Title |
Measurement of Generation Times -- |
| Miscellaneous information |
Chapter 6. |
| Title |
Enzymatic Coagulation of Milk -- |
| Miscellaneous information |
6.1. |
| Title |
The Primary Phase of Rennet Coagulation -- |
| Miscellaneous information |
6.2. |
| Title |
Rennet -- |
| Miscellaneous information |
6.3. |
| Title |
FaAtors That Affect the Hydrolysis of k-Casein and the Primary Phase of Rennet Coagulation -- |
| Miscellaneous information |
6.4. |
| Title |
The Secondary (Nonenzymatic) Phase of Coagulation and Gel Assembly -- |
| Miscellaneous information |
6.5. |
| Title |
Factors That Affect the Nonenzymatic Phase of Rennet Coagulation -- |
| Miscellaneous information |
6.6. |
| Title |
Measurement of Rennet Coagulation Properties -- |
| Miscellaneous information |
6.7. |
| Title |
Factors That Affect Rennet Coagulation -- |
| Miscellaneous information |
6.8. |
| Title |
Rennet Substitutes -- |
| Miscellaneous information |
6.9. |
| Title |
Immobilized Rennets -- |
| Miscellaneous information |
Chapter 7. |
| Title |
Post-Coagulation Treatment of Renneted Milk Gel -- |
| Miscellaneous information |
7.1. |
| Title |
Introduction -- |
| Miscellaneous information |
7.2. |
| Title |
Methods for Measuring Syneresis -- |
| Miscellaneous information |
7.3. |
| Title |
Influence of Compositional Factors on Syneresis -- |
| Miscellaneous information |
7.4. |
| Title |
Influence of Processing Variables on Syneresis -- |
| Miscellaneous information |
7.5. |
| Title |
Kinetics and Mechanism of Syneresis -- |
| Miscellaneous information |
7.6. |
| Title |
Textured Cheese -- |
| Miscellaneous information |
7.7. |
| Title |
Molding and Pressing of Cheese Curd -- |
| Miscellaneous information |
7.8. |
| Title |
Packaging -- |
| Miscellaneous information |
Chapter 8. |
| Title |
Salting of Cheese Curd -- |
| Miscellaneous information |
8.1. |
| Title |
Introduction -- |
| Miscellaneous information |
8.2. |
| Title |
Salting of Cheese Curd -- |
| Miscellaneous information |
8.3. |
| Title |
Effect of Salt on Cheese Composition -- |
| Miscellaneous information |
8.4. |
| Title |
Effect of NaCl on the Microbiology of Cheese -- |
| Miscellaneous information |
8.5. |
| Title |
Influence of NaCl on Enzymes in Cheese -- |
| Miscellaneous information |
8.6. |
| Title |
Effect of Salt on Cheese Quality -- |
| Miscellaneous information |
8.7. |
| Title |
Nutritional Aspects of NaCl in Cheese -- |
| Miscellaneous information |
Chapter 9. |
| Title |
Cheese Yield -- |
| Miscellaneous information |
9.1. |
| Title |
Introduction -- |
| Miscellaneous information |
9.2. |
| Title |
Definition of Cheese Yield -- |
| Miscellaneous information |
9.3. |
| Title |
Measurement of Cheese Yield and Efficiency -- |
| Miscellaneous information |
9.4. |
| Title |
Prediction of Cheese Yield -- |
| Miscellaneous information |
9.5. |
| Title |
Factors That Affect Cheese Yield -- |
| Miscellaneous information |
9.6. |
| Title |
Conclusion -- |
| Miscellaneous information |
Chapter 10. |
| Title |
Microbiology of Cheese Ripening -- |
| Miscellaneous information |
10.1. |
| Title |
General Features -- |
| Miscellaneous information |
10.2. |
| Title |
Microbial Activity during Ripening -- |
| Miscellaneous information |
10.3. |
| Title |
Growth of Starter Bacteria in Cheese -- |
| Miscellaneous information |
10.4. |
| Title |
Growth of Nonstarter Lactic Acid Bacteria in Cheese -- |
| Miscellaneous information |
10.5. |
| Title |
Other Microorganisms in Ripening Cheese -- |
| Miscellaneous information |
10.6. |
| Title |
Examples of Microbial Growth in Cheese -- |
| Miscellaneous information |
10.7. |
| Title |
Microbial Spoilage of Cheese -- |
| Miscellaneous information |
Chapter 11. |
| Title |
Biochemistry of Cheese Ripening -- |
| Miscellaneous information |
11.1. |
| Title |
Introduction -- |
| Miscellaneous information |
11.2. |
| Title |
Ripening Agents in Cheese -- |
| Miscellaneous information |
11.3. |
| Title |
Contribution of Individual Agents to Ripening -- |
| Miscellaneous information |
11.4. |
| Title |
Glycolysis and Related Events -- |
| Miscellaneous information |
11.5. |
| Title |
Citrate Metabolism -- |
| Miscellaneous information |
11.6. |
| Title |
Lipolysis and Related Events -- |
| Miscellaneous information |
11.7. |
| Title |
Proteolysis -- |
| Miscellaneous information |
11.8. |
| Title |
Characterization of Proteolysis in Cheese -- |
| Miscellaneous information |
11.9. |
| Title |
Catabolism of Amino Acids and Related Events -- |
| Miscellaneous information |
11.10. |
| Title |
Conclusion -- |
| Miscellaneous information |
Chapter 12. |
| Title |
Cheese Flavor -- |
| Miscellaneous information |
12.1. |
| Title |
Introduction -- |
| Miscellaneous information |
12.2. |
| Title |
Analytical Methods -- |
| Miscellaneous information |
12.3. |
| Title |
Contribution of the Aqueous Phase of Cheese to Flavor -- |
| Miscellaneous information |
12.4. |
| Title |
Contribution of Volatile Compounds to Cheese Flavor -- |
| Miscellaneous information |
12.5. |
| Title |
Off-Flavors in Cheese -- |
| Miscellaneous information |
12.6. |
| Title |
Formation of Flavor Compounds -- |
| Miscellaneous information |
12.7. |
| Title |
Intervarietal and Intravarietal Comparison of Cheese Ripening -- |
| Miscellaneous information |
12.8. |
| Title |
Conclusion -- |
| Miscellaneous information |
Chapter 13. |
| Title |
Cheese Rheology and Texture -- |
| Miscellaneous information |
13.1. |
| Title |
Introduction -- |
| Miscellaneous information |
13.2. |
| Title |
Cheese Microstructure -- |
| Miscellaneous information |
13.3. |
| Title |
Rheological Characteristics of Cheese -- |
| Miscellaneous information |
13.4. |
| Title |
Cheese Texture -- |
| Miscellaneous information |
Chapter 14. |
| Title |
Factors That Affect Cheese Quality -- |
| Miscellaneous information |
14.1. |
| Title |
Introduction -- |
| Miscellaneous information |
14.2. |
| Title |
Milk Supply -- |
| Miscellaneous information |
14.3. |
| Title |
Coagulant (Rennet) -- |
| Miscellaneous information |
14.4. |
| Title |
Starter -- |
| Miscellaneous information |
14.5. |
| Title |
Nonstarter Lactic Acid Bacteria (NSLAB) -- |
| Miscellaneous information |
14.6. |
| Title |
Cheese Composition -- |
| Miscellaneous information |
14.7. |
| Title |
Ripening Temperature -- |
| Miscellaneous information |
14.8. |
| Title |
Conclusion -- |
| Miscellaneous information |
Chapter 15. |
| Title |
Acceleration of Cheese Ripening -- |
| Miscellaneous information |
15.1. |
| Title |
Introduction -- |
| Miscellaneous information |
15.2. |
| Title |
Elevated Temperature -- |
| Miscellaneous information |
15.3. |
| Title |
Exogenous Enzymes -- |
| Miscellaneous information |
15.4. |
| Title |
Selected, Activated, or Modified Starters -- |
| Miscellaneous information |
15.5. |
| Title |
Adjunct Starters -- |
| Miscellaneous information |
15.6. |
| Title |
Secondary Cultures -- |
| Miscellaneous information |
15.7. |
| Title |
Enzyme-Modified Cheese -- |
| Miscellaneous information |
15.8. |
| Title |
Addition of Amino Acids to Cheese Curd -- |
| Miscellaneous information |
15.9. |
| Title |
Prospects for Accelerated Ripening -- |
| Miscellaneous information |
Chapter 16. |
| Title |
Fresh Acid-Curd Cheese Varieties -- |
| Miscellaneous information |
16.1. |
| Title |
Introduction -- |
| Miscellaneous information |
16.2. |
| Title |
Overview of the Manufacturing Process for Fresh Acid-Curd Cheese Products -- |
| Miscellaneous information |
16.3. |
| Title |
Principles of Acid Milk Gel Formation -- |
| Miscellaneous information |
16.4. |
| Title |
Prerequisites for Gel Formation -- |
| Miscellaneous information |
16.5. |
| Title |
Effect of Gel Structure on Quality -- |
| Miscellaneous information |
16.6. |
| Title |
Factors That Influence the Structure of Acid Gels and the Quality of Fresh Cheese Products -- |
| Miscellaneous information |
16.7. |
| Title |
Treatments of the Separated Curd -- |
| Miscellaneous information |
16.8. |
| Title |
Major Fresh Acid-Curd Cheese Varieties -- |
| Miscellaneous information |
Chapter 17. |
| Title |
Principal Families of Cheese -- |
| Miscellaneous information |
17.1. |
| Title |
Introduction -- |
| Miscellaneous information |
17.2. |
| Title |
Rennet-Coagulated Cheeses -- |
| Miscellaneous information |
17.3. |
| Title |
Acid-Coagulated Cheeses -- |
| Miscellaneous information |
17.4. |
| Title |
Heat/Acid-Coagulated Cheeses -- |
| Miscellaneous information |
17.5. |
| Title |
Concentration and Crystallization -- |
| Miscellaneous information |
17.6. |
| Title |
Ultrafiltration Technology in Cheesemaking -- |
| Miscellaneous information |
Appendix 17-A. |
| Title |
Compositions of Selected Cheese Varieties -- |
| Miscellaneous information |
Chapter 18. |
| Title |
Processed Cheese and Substitute or Imitation Cheese Products -- |
| Miscellaneous information |
18.1. |
| Title |
Introduction -- |
| Miscellaneous information |
18.2. |
| Title |
Pasteurized Processed Cheese Products -- |
| Miscellaneous information |
18.3. |
| Title |
Imitation and Substitute Cheese Products -- |
| Miscellaneous information |
Chapter 19. |
| Title |
Cheese as a Food Ingredient -- |
| Miscellaneous information |
19.1. |
| Title |
Introduction -- |
| Miscellaneous information |
19.2. |
| Title |
Overview of the Requirements of Cheese as an Ingredient -- |
| Miscellaneous information |
19.3. |
| Title |
Functional Properties of Cheese as an Ingredient -- |
| Miscellaneous information |
19.4. |
| Title |
Dried Cheese Products -- |
| Miscellaneous information |
19.5. |
| Title |
Conclusion -- |
| Miscellaneous information |
Chapter 20. |
| Title |
Pathogens and Food-Poisoning Bacteria in Cheese -- |
| Miscellaneous information |
20.1. |
| Title |
Introduction -- |
| Miscellaneous information |
20.2. |
| Title |
Pathogens in Raw Milk -- |
| Miscellaneous information |
20.3. |
| Title |
Pathogens in Cheese -- |
| Miscellaneous information |
20.4. |
| Title |
Listeriosis -- |
| Miscellaneous information |
20.5. |
| Title |
Pathogenic Escherichia Coli -- |
| Miscellaneous information |
20.6. |
| Title |
Growth of Pathogens during Cheese Manufacture -- |
| Miscellaneous information |
20.7. |
| Title |
Growth of Pathogens in Cheese during Ripening -- |
| Miscellaneous information |
20.8. |
| Title |
Raw Milk Cheeses -- |
| Miscellaneous information |
20.9. |
| Title |
Control of the Growth of Pathogens -- |
| Miscellaneous information |
20.10. |
| Title |
Enterococci -- |
| Miscellaneous information |
20.11. |
| Title |
Biogenic Amines -- |
| Miscellaneous information |
Chapter 21. |
| Title |
Nutritional Aspects of Cheese -- |
| Miscellaneous information |
21.1. |
| Title |
Introduction -- |
| Miscellaneous information |
21.2. |
| Title |
Fat and Cholesterol -- |
| Miscellaneous information |
21.3. |
| Title |
Protein and Carbohydrate -- |
| Miscellaneous information |
21.4. |
| Title |
Vitamins and Minerals -- |
| Miscellaneous information |
21.5. |
| Title |
Additives in Cheese -- |
| Miscellaneous information |
21.6. |
| Title |
Cheese and Dental Caries -- |
| Miscellaneous information |
21.7. |
| Title |
Mycotoxins -- |
| Miscellaneous information |
21.8. |
| Title |
Biogenic Amines in Cheese -- |
| Miscellaneous information |
Chapter 22. |
| Title |
Whey and Whey Products -- |
| Miscellaneous information |
22.1. |
| Title |
Introduction -- |
| Miscellaneous information |
22.2. |
| Title |
Clarification of Whey -- |
| Miscellaneous information |
22.3. |
| Title |
Concentrated and Dried Whey Products -- |
| Miscellaneous information |
22.4. |
| Title |
Lactose -- |
| Miscellaneous information |
22.5. |
| Title |
Whey Proteins -- |
| Miscellaneous information |
22.6. |
| Title |
Whey Cheese -- |
| Miscellaneous information |
22.7. |
| Title |
Fermentation Products -- |
| Miscellaneous information |
22.8. |
| Title |
Conclusion -- |
| Miscellaneous information |
Chapter 23. |
| Title |
Analytical Methods for Cheese -- |
| Miscellaneous information |
23.1. |
| Title |
Introduction -- |
| Miscellaneous information |
23.2. |
| Title |
Methods of Sampling Cheese -- |
| Miscellaneous information |
23.3. |
| Title |
Compositional Analysis -- |
| Miscellaneous information |
23.4. |
| Title |
Biochemical Assessment of Cheese Ripening -- |
| Miscellaneous information |
23.5. |
| Title |
Techniques To Study Volatile Flavor Compounds -- |
| Miscellaneous information |
23.6. |
| Title |
Microbiological Analysis of Cheese -- |
| Miscellaneous information |
23.7. |
| Title |
Objective Assessment of Cheese Texture -- |
| Miscellaneous information |
23.8. |
| Title |
Sensory Analysis of Cheese Flavor and Texture -- |
| Miscellaneous information |
23.9. |
| Title |
Detection of Interspecies Adulteration of Milks and Cheeses -- |
| -- |
Table of Sources -- |
| -- |
Index. |
| 588 ## - SOURCE OF DESCRIPTION NOTE |
|---|
| Source of description note |
Machine converted from AACR2 source record. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Cheese |
| 9 (RLIN) |
315170 |
| 907 ## - LOCAL DATA ELEMENT G, LDG (RLIN) |
|---|
| a |
.b10301689 |
| b |
15-09-20 |
| c |
27-10-15 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| -- |
(2)b |
| -- |
(2)c |
| Operator's initials, OID (RLIN) |
06-04-16 |
| Cataloger's initials, CIN (RLIN) |
m |
| First date, FD (RLIN) |
a |
| -- |
eng |
| -- |
mdu |
| -- |
0 |
| 945 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
637.3 FUN |
| g |
1 |
| i |
A247585B |
| j |
0 |
| l |
cmain |
| o |
- |
| p |
$346.39 |
| q |
- |
| r |
- |
| s |
- |
| t |
0 |
| u |
14 |
| v |
0 |
| w |
1 |
| x |
1 |
| y |
.i1069304x |
| z |
28-10-15 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Book |
