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2012, 1, California studies in food and culture, ISBN 9780520270183, Volume 41, 332
Cheese is alive, and alive with meaning. Heather Paxson's beautifully written anthropological study of American artisanal cheesemaking tells the story of how... 
Cheese industry | Cheese | Local foods | Cheesemaking | Food habits | United States | Anthropology | Social aspects | SOCIAL SCIENCE | Cultural
eBook
2003, ISBN 9781587160219, 437
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and... 
Texture | Cheese | Fromage | Dairy Science | Rheology
Book
2009, Edible, ISBN 1861895232, 152 pages
Book
Journal of dairy science, ISSN 0022-0302, 12/2017, Volume 100, Issue 12, pp. 9952 - 9965
Journal Article
2014, 1, ASM Books, ISBN 1555815863, xii, 333 pages
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening,... 
Cheesemaking | Microbiology | Cheese
Book
2018, 4e édition., ISBN 9782743023157, xxxii, 1001 pages
Book
1987, xx, 540
Book
2010, 1st Free Press hardcover ed., ISBN 1439153043, vi, 242
Book
International journal of refrigeration, ISSN 0140-7007, 10/2019, Volume 106, p. 89
This work aimed to investigate the airflow and temperature levels within a pallet of heat-generating product under steady-state conditions. A cheese product... 
Cheese
Journal Article
International dairy journal, ISSN 0958-6946, 08/2018, Volume 83, pp. 28 - 33
The effect of lutein supplementation in feed on the lutein content in raw milk and the resulting mozzarella cheese, as well as cheese quality and lutein... 
Cheese
Journal Article
2006, Society of Dairy Technology series., ISBN 9781405124607, xix, 324 p., [8] p. of plates
The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable... 
Brined cheeses | Fromages saumurés | TECHNOLOGY & ENGINEERING | General | Food Science
Book
Journal of human evolution, ISSN 0047-2484, 12/2017, Volume 113, pp. 103 - 106
Journal Article
2016, 2nd ed. 2017, ISBN 1489976795, 803
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the... 
Food science | Chemistry | Food Science | Chemistry and Materials Science | Food Microbiology | Bacteriology | Cheesemaking | Cheese
eBook
Journal of dairy science, ISSN 0022-0302, 07/2017, Volume 100, Issue 7, pp. 5153 - 5166
Development of reduced-sodium cheese to meet the demands of consumers concerned about sodium levels in their diet is challenging when a high-moisture, higher... 
reduced sodium | Hispanic-style cheese | Cheese - analysis | Cheese - microbiology | Sodium Chloride - analysis | Animals | Rheology | Potassium - analysis | Cheese - standards | Food Handling - methods | Taste | Food Storage - methods | Thermal properties | Cheese | Storage | Chemical properties | Potassium chloride | Index Medicus
Journal Article