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Cheeses around the world: types, production, properties and cultural and nutritional relevance

2019Book Restricted access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorCorreia, Paula
dc.contributor.authorFerrão, Ana Cristina
dc.date.accessioned2019-05-23T09:48:25Z
dc.date.available2019-05-23T09:48:25Z
dc.date.issued2019
dc.description.abstractCheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural populations. The diversity in cheese technology is enormous, varying in the type of milk used, the production operations, the lactic cultures, the maturation times and conditions, among other aspects. Cheese products, therefore, have a wide range of characteristics in terms of taste, flavour, texture, colour, shape, or size. Unlike cheese produced at the industrial scale, traditional cheeses are imprinted with a social and cultural heritage that makes them unique. The first part of this book contains chapters dedicated to the economic and social importance of cheese, the nutritional aspects and health effects, cheese technology and characteristics, as well as yeast microflora. Further chapters contain details about the traditional cheeses in different parts of the world, including European, African, or American countries, namely Brazil, Burkina Faso, Croatia, Greece, Hungary, Italy, Latvia, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, and Slovenia. This book contains a diverse set of contributions that will enlighten the readers about many types of cheeses from different countries around the world. It is useful for professionals, including professors, researchers, or those working in the cheese industry, as well as for students or even the general public. The subjects addressed in the book make it interesting for professionals in the scientific domains of food science and technology, nutrition, gastronomy, sociology, and history.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F., Correia, P.M.R., & Ferrão, A.C. (Ed.) (2019). Cheeses around the world: types, production, properties and cultural and nutritional relevance. New York: Nova Science Publishers. ISBN: 978-1-53615-418-4pt_PT
dc.identifier.isbn978-1-53615-418-4
dc.identifier.urihttp://hdl.handle.net/10400.19/5508
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherNova Science Publisherspt_PT
dc.relation.publisherversionhttps://novapublishers.com/shop/cheeses-around-the-world-types-production-properties-and-cultural-and-nutritional-relevance/pt_PT
dc.subjectTraditional Cheesept_PT
dc.subjectWorld cheesept_PT
dc.subjectNutritive valuept_PT
dc.subjectYeastpt_PT
dc.subjectProbioticpt_PT
dc.subjectCoagulationpt_PT
dc.subjectMaturationpt_PT
dc.titleCheeses around the world: types, production, properties and cultural and nutritional relevancept_PT
dc.typebook
dspace.entity.typePublication
oaire.citation.conferencePlaceNova Science Publisherspt_PT
oaire.citation.titleCheeses around the world: types, production, properties and cultural and nutritional relevancept_PT
person.familyNamede Pinho Ferreira Guiné
person.familyNameCorreia
person.familyNameFerrão
person.givenNameRaquel
person.givenNamePaula
person.givenNameAna Cristina
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier1684018
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-idE610-F403-FADD
person.identifier.orcid0000-0003-0595-6805
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0002-3337-9139
person.identifier.scopus-author-id6603138390
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id57195937199
rcaap.rightsclosedAccesspt_PT
rcaap.typebookpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication24fe148c-9adc-4ef9-9f16-9c66b1d3137b
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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