Semi-hard cheeses

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Semi-hard cheeses. / Eugster-Meier, Elisabeth; Fröhlich-Wyder, Marie Therese; Jakob, Ernst; Wechsler, Daniel; Morales, Maria Belén López; Licitra, Giuseppe; Berthier, Françoise; Papademas, Photis; Ardö, Ylva; Tavares, Tânia G.; Malcata , F. Xavier; Radulovic, Zorica; Miocinovic, Jelena.

Global Cheesemaking Technology: Cheese Quality and Characteristics. red. / Photis Papademas; Thomas Bintsis. Wiley, 2018. s. 247-300.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Eugster-Meier, E, Fröhlich-Wyder, MT, Jakob, E, Wechsler, D, Morales, MBL, Licitra, G, Berthier, F, Papademas, P, Ardö, Y, Tavares, TG, Malcata , FX, Radulovic, Z & Miocinovic, J 2018, Semi-hard cheeses. i P Papademas & T Bintsis (red), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, s. 247-300. https://doi.org/10.1002/9781119046165.ch3

APA

Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Morales, M. B. L., Licitra, G., Berthier, F., Papademas, P., Ardö, Y., Tavares, T. G., Malcata , F. X., Radulovic, Z., & Miocinovic, J. (2018). Semi-hard cheeses. I P. Papademas, & T. Bintsis (red.), Global Cheesemaking Technology: Cheese Quality and Characteristics (s. 247-300). Wiley. https://doi.org/10.1002/9781119046165.ch3

Vancouver

Eugster-Meier E, Fröhlich-Wyder MT, Jakob E, Wechsler D, Morales MBL, Licitra G o.a. Semi-hard cheeses. I Papademas P, Bintsis T, red., Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley. 2018. s. 247-300 https://doi.org/10.1002/9781119046165.ch3

Author

Eugster-Meier, Elisabeth ; Fröhlich-Wyder, Marie Therese ; Jakob, Ernst ; Wechsler, Daniel ; Morales, Maria Belén López ; Licitra, Giuseppe ; Berthier, Françoise ; Papademas, Photis ; Ardö, Ylva ; Tavares, Tânia G. ; Malcata , F. Xavier ; Radulovic, Zorica ; Miocinovic, Jelena. / Semi-hard cheeses. Global Cheesemaking Technology: Cheese Quality and Characteristics. red. / Photis Papademas ; Thomas Bintsis. Wiley, 2018. s. 247-300

Bibtex

@inbook{d45c2786cd9445c580e64d0b84befe03,
title = "Semi-hard cheeses",
abstract = "This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mah{\'o}n-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time.",
keywords = "Appenzeller, Arzua-Ulloa PDO, Castelmagno PDO, Comte PDO, Flaouna Cheese, Fossa cheese, Galician cheese, Mah{\'o}n-Menorca",
author = "Elisabeth Eugster-Meier and Fr{\"o}hlich-Wyder, {Marie Therese} and Ernst Jakob and Daniel Wechsler and Morales, {Maria Bel{\'e}n L{\'o}pez} and Giuseppe Licitra and Fran{\c c}oise Berthier and Photis Papademas and Ylva Ard{\"o} and Tavares, {T{\^a}nia G.} and Malcata, {F. Xavier} and Zorica Radulovic and Jelena Miocinovic",
year = "2018",
doi = "10.1002/9781119046165.ch3",
language = "English",
isbn = "9781119046158",
pages = "247--300",
editor = "Photis Papademas and Thomas Bintsis",
booktitle = "Global Cheesemaking Technology",
publisher = "Wiley",
address = "United States",

}

RIS

TY - CHAP

T1 - Semi-hard cheeses

AU - Eugster-Meier, Elisabeth

AU - Fröhlich-Wyder, Marie Therese

AU - Jakob, Ernst

AU - Wechsler, Daniel

AU - Morales, Maria Belén López

AU - Licitra, Giuseppe

AU - Berthier, Françoise

AU - Papademas, Photis

AU - Ardö, Ylva

AU - Tavares, Tânia G.

AU - Malcata , F. Xavier

AU - Radulovic, Zorica

AU - Miocinovic, Jelena

PY - 2018

Y1 - 2018

N2 - This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time.

AB - This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time.

KW - Appenzeller

KW - Arzua-Ulloa PDO

KW - Castelmagno PDO

KW - Comte PDO

KW - Flaouna Cheese

KW - Fossa cheese

KW - Galician cheese

KW - Mahón-Menorca

U2 - 10.1002/9781119046165.ch3

DO - 10.1002/9781119046165.ch3

M3 - Book chapter

SN - 9781119046158

SP - 247

EP - 300

BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

ID: 213865361