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The Cheeses of Italy: Science and Technology (Softcover Reprint of the Original 1st 2018)

Name: The Cheeses of Italy: Science and Technology (Softcover Reprint of the Original 1st 2018)
Price: 89.99 USD
Availability: InStock
ISBN: 9783030078775

✍️ Gobbetti, Marco

Reader Score

4.6

(1 review)

$89.99

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📚 WHAT THE BOOK IS ABOUT

A scientific guide to the biotechnology and history of Italian cheese production.

Gobbetti structures his research by first reviewing historical aspects of cheese manufacture before categorizing varieties based on tradition and economic value. The middle sections analyze specific technological options like curd cooking and natural starters. He then examines microbiota composition and metabolic processes during ripening. The volume concludes with detailed biotechnological profiles for the most traditional cheeses worldwide, drawing from a large body of existing literature to support its technical claims.

Key Themes

Italian cheese biotechnology microbiota metabolism raw milk cheese production

Literary Context

This work addresses the intersection of life sciences and food technology. It focuses on Italian cheese varieties that have gained worldwide popularity. The text serves as a scientific resource for understanding the microbiology and chemistry behind these specific dairy products.

Gobbetti, Marco

📚 all books by this author (2) →

Difficulty

●●● Challenging

Recommended For Fans Of

On Food and Cooking by Harold McGee · The Science of Cooking by Stuart Farrimond · Cheese: A Connoisseur's Guide to the World's Best by Paul Hartley

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Cooking & Technique

🏛 Springer 📅 2018 📔 Paperback ISBN: 9783030078775

📚 This Book in Collections

🍝 The Italian kitchen

📝 Description: The Cheeses of Italy: Science and Technology (Softcover Reprint of the Original 1st 2018)

Marco Gobbetti presents a scientific examination of Italian cheese production in this technical volume. The text begins by tracing the historical development of cheese manufacturing, offering a comprehensive overview of traditional methods and their evolution. It then establishes a classification system for varieties that hold significant economic or cultural importance within Italy. The core of the work focuses on the unique biotechnology behind Italian cheese making. Gobbetti details specific traits such as milk chemical composition, the application of natural starters derived from whey or milk, and curd cooking techniques. The narrative explores microbiota metabolism during ripening, with particular attention to raw milk cheeses and the biochemical events occurring over long aging periods. The final section provides detailed biotechnological descriptions for the manufacture of globally popular traditional Italian cheeses. This book is designed for professionals in the dairy industry and students of food science. It relies on extensive literature reviews to construct its technical framework. Readers seeking culinary inspiration or casual food history will find this text too specialized, as it prioritizes scientific analysis over narrative storytelling.

💎 Expert review

“

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Eatbook Family editorial team

Cookbook desk

Gobbetti provides a rigorous examination of Italian cheese production, moving from historical context to detailed biotechnological profiles. The analysis of metabolic processes and natural starters offers genuine insight for those studying food chemistry. However, this is not a cookbook for home cooks seeking recipes. Readers looking for simple instructions or flavor pairings will likely find the dense scientific terminology and focus on microbiology inaccessible and unengaging.

✓ EDITOR'S REVIEW

⭐ Reader reviews

The starting rating comes from the team Eatbook Family —

⭐ eatbookfamily.com editorial review Editorial rating 4.6/5

★★★★★

Food scientists and microbiologists seeking technical depth on Italian dairy production. Professional chefs interested in the biochemical underpinnings of traditional cheese making will find this resource valuable for understanding microbial processes and technological applications in a culinary…

Reader rating

4.6

Based on 1 reviews

Eatbook Family editorial team

Gobbetti provides a rigorous examination of Italian cheese production, moving from historical context to detailed biotechnological profiles. The analysis of metabolic processes and natural starters offers genuine insight for those studying food chemistry. However, this is not a cookbook for home cooks seeking recipes. Readers looking for simple instructions or flavor pairings will likely find the dense scientific terminology and focus on microbiology inaccessible and unengaging.

❓ Frequently asked questions

No, it focuses on the science, technology, and microbiota of Italian cheese production rather than providing culinary recipes.

274 pages, paperback.

Published in 2018 by Springer.

Orders ship from a US warehouse. The shipping cost is shown before you pay, and returns are accepted within 30 days.

📖 Who should read this

📜 Historical context

This volume bridges the gap between historical cheese manufacture and modern biotechnology. It categorizes varieties by tradition while analyzing specific technological options like curd cooking. The text draws from extensive literature to support technical claims about microbiota composition during ripening, positioning it as a specialized scientific reference rather than a standard culinary guide.