Elsevier S & T

Cheese: Chemistry, Physics and Microbiology: General Aspects

Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P.

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Table of contents

Cheese: Chemistry, Physics and Microbiologyiii
Copyright Pageiv
Contentsv
Forewordvii
List of Contributorsix
Preface to the First Editionxiii
Preface to the Second Editionxv
Preface to the Third Editionxvii
Chapter 1. Cheese: An Overview1
Historical1
Cheese Science and Technology5
Outline of Cheese Manufacture6
Cheese Production and Consumption14
References17
Chapter 2. Rennets: General and Molecular Aspects19
Introduction19
Chymosin and Other Aspartic Proteinases19
Mechanism of Milk Clotting33
Recombinant Calf Chymosin34
References36
Chapter 3. Rennet-induced Coagulation of Milk47
Introduction47
Milk Properties47
Primary Enzymatic Phase50
Measurement of Clotting Time and Curd-Cutting Time53
Kinetic Models of Rennet Coagulation53
Adhesive Sphere Models and Viscosity55
Development of Rheological Properties during Rennet Coagulation56
Theoretical Basis of Viscoelasticity57
Modelling the Gel-Firming Kinetics60
Fractal Models of Rennet-Induced Milk Gels and Rearrangements62
Milk Processing and Gel Formation63
Conclusions65
References65
Chapter 4. The Syneresis of Rennet-coagulated Curd71
Introduction71
Gel Formation and Properties71
Syneresis78
Concluding Remarks91
Behaviour of Curd during Processing92
References99
Chapter 5. Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels105
Introduction105
Coagulation Mechanisms106
Physical Properties of Acid-Induced Gels109
Effects of Compositional and Processing Parameters on the Textural Properties of Acid Milk Gels115
Acknowledgements119
References119
Chapter 6. Starter Cultures: General Aspects123
Taxonomy and Strain Identification123
Types of Cultures124
Genome Sequence129
Metabolism of Starter Cultures130
Preparation of Starters138
Acknowledgement142
References142
Chapter 7. Starter Cultures: Genetics149
Introduction149
Genetics of Mesophilic Starters149
Genetics of Thermophilic Starters156
Genomics of Starter Bacteria158
Conclusion159
References159
Chapter 8. Starter Cultures: Bacteriophage163
Bacteriophage163
Bacteriophage Multiplication163
Bacteriophage of Lactic Acid Bacteria163
Control of Bacteriophage in the Dairy Plant164
Classification of LAB Bacteriophage165
LAB Bacteriophage Epidemiology166
Genome Organisation and Evolution of LAB Bacteriophage170
Life Cycle of LAB Bacteriophage171
Natural Bacteriophage Resistance Systems in LAB176
Engineered Phage Resistance Systems179
References182
Chapter 9. Secondary and Adjunct Cultures191
Introduction191
Yeast191
Moulds193
Coryneform Bacteria and Staphylococci195
Propionic Acid Bacteria198
Heterofermentative Lactobacilli200
References202
Chapter 10. Salt in Cheese: Physical, Chemical and Biological Aspects207
Introduction207
Control of Microbial Growth208
Influence of NaCl on Enzyme Activity in Cheese212
Influence of NaCl on the Water Activity (aw) of Cheese215
Overall Influence of NaCl on Cheese Ripening and Quality216
Effect of NaCl on Casein Hydration and the Physical Properties of Cheese220
Reduced Sodium Cheese225
Salt Absorption and Diffusion into Cheese228
Conclusion249
References249
Chapter 11. Application of Membrane Separation Technology to Cheese Production261
Introduction261
Membrane Design and Configuration261
Membrane Applications in Cheesemaking265
Concluding Remarks279
References279
Chapter 12. The Microbiology of Cheese Ripening287
Introduction287
Techniques used to Study Micro-organisms in Cheese287
Source of Micro-organisms in Cheese287
Factors Influencing Growth of Micro-organisms in Cheese288
Starter Bacteria288
Non-starter Bacteria289
Propionic Acid Bacteria303
Micrococcus and Staphylococcus304
Moulds304
Yeast306
Surface Smear Micro-organisms307
Summary308
References308
Chapter 13. Raw Milk Cheeses319
Introduction319
Microbiological Aspects320
Biochemical Aspects323
Sensory Aspects335
Conclusion340
References341
Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview347
Introduction347
Glycolysis of Residual Lactose and Catabolism of Lactate347
Lipolysis and Metabolism of Fatty Acids349
Proteolysis and Catabolism of Amino Acids350
Ripening Agents in Cheese352
Acceleration of Cheese Ripening357
Acknowledgements357
References357
Chapter 15. Metabolism of Residual Lactose and of Lactate and Citrate361
Metabolism of Lactose in Cheese361
Changes to Lactate During Ripening362
Citrate Metabolism367
References369
Chapter 16. Lipolysis and Catabolism of Fatty Acids in Cheese373
Introduction373
Lipolytic Agents in Cheese373
Catabolism of Fatty Acids and Other Reactions376
Contribution of Lipolysis and Catabolism of FFA to Cheese Flavour379
Patterns of Lipolysis in Various Cheese Varieties380
Measurement of Lipolysis380
References385
Chapter 17. Proteolysis in Cheese during Ripening391
Introduction391
Enzymes from the Coagulant392
Indigenous Proteinases in Milk393
Proteolytic Enzymes of LAB399
Enzymes from Secondary Starter Microorganisms413
Patterns of Proteolysis in Cheese415
Methods for Monitoring Proteolysis in Cheese419
References422
Chapter 18. Catabolism of Amino Acids in Cheese during Ripening435
Introduction435
Transamination of Amino Acids435
Production of Volatile Sulphur Compounds by Amino Acid Catabolism439
Catabolism of Aromatic Amino Acids443
Catabolism of Branched-Chain Amino Acids447
Deaminases449
Decarboxylases449
Catabolism of Other Amino Acids451
References451
Chapter 19. Sensory Character of Cheese and its Evaluation455
Introduction455
A Definition of Sensory Character455
Sensory Characteristics and Cheese Preferences455
Cheesemaking and the Variety of Sensory Character456
The Human Senses and the Sensory Properties of Cheese462
Sensory Methods Used to Evaluate Cheese467
Influence of Cheesemaking Variables on Sensory Character478
Towards a Universal Cheese-Sensory Language480
Relating Sensory Characteristics to Consumer Preferences480
Relating Sensory Perception to Chemical Components and Instrumental Measurements481
Conclusions482
References482
Chapter 20. Cheese Flavour: Instrumental Techniques489
Introduction489
Characterisation of Aroma (Volatiles)491
Characterisation of Sapid (Non-Volatile) Flavour Compounds496
Dynamic Methods for Flavour Characterisation499
Global and Fast Assessment of Cheese Flavour502
Concluding Remarks504
References504
Chapter 21. Rheology and Texture of Cheese511
Introduction – Overview of Cheese Rheology and Texture511
Terminology of Rheology and Texture512
Rheological Measurements in Cheese: Sensoric Methods521
Rheological Measurements in Cheese: Empirical Instrumental Methods523
Fundamental Measurements: Oscillatory Rheometry for Linear Viscoelastic Measurements in Cheese524
Fundamental Measurements: Large Strain Deformation527
Measurement of Time-Dependent Rheological Characteristics532
Effect of Sample Temperature on Large Strain Deformation Characteristics in Cheese532
Terminology Applied to Cheese Texture533
Conclusions536
References536
Chapter 22. Growth and Survival of Microbial Pathogens in Cheese541
Introduction541
Factors that Influence the Safety of Cheese541
Previous Reviews on the Safety of Raw Milk Cheeses545
Challenge Studies548
Growth and Survival of Bacterial Pathogens in Soft and Semi-Soft Cheeses552
Stress Adaptation of Pathogens and Impact upon Cheese Safety553
Improvement in Cheese Safety554
Future Research and Conclusions555
References555
Chapter 23. Toxins in Cheese561
Biogenic Amines and Mycotoxins561
Biogenic Amines561
Mycotoxins564
References568
Chapter 24. Nutritional Aspects of Cheese573
Introduction573
Protein573
Carbohydrate575
Fat and Cholesterol575
Minerals576
Cheese and Dental Caries576
References579
Chapter 25. Factors that Affect the Quality of Cheese583
Introduction583
Production of Rennet-Coagulated Cheese584
Milk Supply584
Coagulant (rennet)590
Starter592
Post-Coagulation Operations594
Salting596
Use of UF in Cheese Production596
Ripening596
Indigenous Enzymes599
Coagulant600
Starter601
Non-Starter Lactic Acid Bacteria602
Lactobacillus Species as Adjunct Cultures603
Cheese Composition603
Ripening Temperature605
Conclusions606
References607
Index609
Color Plate SectionColor Plat

Book details

Vendor Elsevier S & T
SKU 9780122636523
ISBN-13 9780080500935
Author Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P.
Edition 3rd
Category Medical
Subject Nutrition

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The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general.

Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.

*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables

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