Hard cheeses

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Hard cheeses. / Hartmann, Katja; Licitra, Giuseppe; Eugster-Meier, Elisabeth; Fröhlich-Wyder, Marie Therese; Jakob, Ernst; Wechsler, Daniel; Maubois, Jean L.; Karatzas, Kimon-Andreas G.; Bintsis, Thomas; Alichanidis, Efstathios; Morales, Maria Belén López; Berthier, Françoise; Uzunsoy, Írem; Özer, Barbaros; Ardö, Ylva.

Global Cheesemaking Technology: Cheese Quality and Characteristics. ed. / Photis Papademas; Thomas Bintsis. Wiley, 2018. p. 204-246.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Hartmann, K, Licitra, G, Eugster-Meier, E, Fröhlich-Wyder, MT, Jakob, E, Wechsler, D, Maubois, JL, Karatzas, K-AG, Bintsis, T, Alichanidis, E, Morales, MBL, Berthier, F, Uzunsoy, Í, Özer, B & Ardö, Y 2018, Hard cheeses. in P Papademas & T Bintsis (eds), Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley, pp. 204-246. https://doi.org/10.1002/9781119046165.ch2

APA

Hartmann, K., Licitra, G., Eugster-Meier, E., Fröhlich-Wyder, M. T., Jakob, E., Wechsler, D., Maubois, J. L., Karatzas, K-A. G., Bintsis, T., Alichanidis, E., Morales, M. B. L., Berthier, F., Uzunsoy, Í., Özer, B., & Ardö, Y. (2018). Hard cheeses. In P. Papademas, & T. Bintsis (Eds.), Global Cheesemaking Technology: Cheese Quality and Characteristics (pp. 204-246). Wiley. https://doi.org/10.1002/9781119046165.ch2

Vancouver

Hartmann K, Licitra G, Eugster-Meier E, Fröhlich-Wyder MT, Jakob E, Wechsler D et al. Hard cheeses. In Papademas P, Bintsis T, editors, Global Cheesemaking Technology: Cheese Quality and Characteristics. Wiley. 2018. p. 204-246 https://doi.org/10.1002/9781119046165.ch2

Author

Hartmann, Katja ; Licitra, Giuseppe ; Eugster-Meier, Elisabeth ; Fröhlich-Wyder, Marie Therese ; Jakob, Ernst ; Wechsler, Daniel ; Maubois, Jean L. ; Karatzas, Kimon-Andreas G. ; Bintsis, Thomas ; Alichanidis, Efstathios ; Morales, Maria Belén López ; Berthier, Françoise ; Uzunsoy, Írem ; Özer, Barbaros ; Ardö, Ylva. / Hard cheeses. Global Cheesemaking Technology: Cheese Quality and Characteristics. editor / Photis Papademas ; Thomas Bintsis. Wiley, 2018. pp. 204-246

Bibtex

@inbook{1bff38e393984948b05d8207ee0d0894,
title = "Hard cheeses",
abstract = "This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.",
keywords = "Allgau mountain cheese, Asiago PDO, Berner Alpkase PDO, Berner Hobelkase PDO, Cantal cheese, Cheddar cheese, Cheshire cheese",
author = "Katja Hartmann and Giuseppe Licitra and Elisabeth Eugster-Meier and Fr{\"o}hlich-Wyder, {Marie Therese} and Ernst Jakob and Daniel Wechsler and Maubois, {Jean L.} and Karatzas, {Kimon-Andreas G.} and Thomas Bintsis and Efstathios Alichanidis and Morales, {Maria Bel{\'e}n L{\'o}pez} and Fran{\c c}oise Berthier and {\'I}rem Uzunsoy and Barbaros {\"O}zer and Ylva Ard{\"o}",
year = "2018",
doi = "10.1002/9781119046165.ch2",
language = "English",
isbn = "9781119046158",
pages = "204--246",
editor = "Photis Papademas and Thomas Bintsis",
booktitle = "Global Cheesemaking Technology",
publisher = "Wiley",
address = "United States",

}

RIS

TY - CHAP

T1 - Hard cheeses

AU - Hartmann, Katja

AU - Licitra, Giuseppe

AU - Eugster-Meier, Elisabeth

AU - Fröhlich-Wyder, Marie Therese

AU - Jakob, Ernst

AU - Wechsler, Daniel

AU - Maubois, Jean L.

AU - Karatzas, Kimon-Andreas G.

AU - Bintsis, Thomas

AU - Alichanidis, Efstathios

AU - Morales, Maria Belén López

AU - Berthier, Françoise

AU - Uzunsoy, Írem

AU - Özer, Barbaros

AU - Ardö, Ylva

PY - 2018

Y1 - 2018

N2 - This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.

AB - This chapter presents various hard cheeses, such as Allgau Mountain cheese, Berner Alpkase Protected Designation of Origin (PDO) and Berner Hobelkase PDO, and Cheddar and explores its types, method of manufacture and relevant research. Allgau mountain cheese is a traditional and popular cheese from the Allgau region in Germany and is manufactured from raw cow's milk. Berner Alpkase PDO is a full-fat hard cheese made from raw cow's milk. For the production of Berner Hobelkase PDO cheese wheels, Berner Alpkase cheeses with good storage quality are washed at the age of 6-8 months and further dry-ripened up to a minimum age of 18 months. Cantal cheese is the third Appellation d'Origine Controlee cheese in France, with a yearly production of 14,707 tonnes. Cheddar cheese is the most consumed cheese in the world, originating from Somerset around the late twelfth century. Cheshire cheese is mentioned in the Domesday Book at the end of the eleventh century.

KW - Allgau mountain cheese

KW - Asiago PDO

KW - Berner Alpkase PDO

KW - Berner Hobelkase PDO

KW - Cantal cheese

KW - Cheddar cheese

KW - Cheshire cheese

U2 - 10.1002/9781119046165.ch2

DO - 10.1002/9781119046165.ch2

M3 - Book chapter

SN - 9781119046158

SP - 204

EP - 246

BT - Global Cheesemaking Technology

A2 - Papademas, Photis

A2 - Bintsis, Thomas

PB - Wiley

ER -

ID: 213864492