The Cheeses of Italy: Science and Technology

• Main Authors: Gobbetti, Marco (Author, http://id.loc.gov/vocabulary/relators/aut), Neviani, Erasmo (http://id.loc.gov/vocabulary/relators/aut), Fox, Patrick (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2018.
• Edition: 1st ed. 2018.
• Subjects: Microbiology.; Food-Biotechnology.; Food Microbiology.; Food Science.

This 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 cheese...

Table of Contents:

• Chapter 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. .