Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups
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Table of contents
- Cheese: Chemistry, Physics and Microbiologyiii
- Copyright Pageiv
- Contentsvi
- Forewordvii
- List of Contributorsix
- Preface to the First Editionxiii
- Preface to the Second Editionxv
- Preface to the Third Editionxvii
- Chapter 1. Diversity of Cheese Varieties: An Overview1
- Introduction1
- Classification Schemes for Cheese1
- Brief Descriptions of the Principal14
- References21
- Chapter 2. General Aspects of Cheese Technology23
- Cheese Manufacture in the Vat23
- Conclusions48
- Acknowledgements50
- References50
- Chapter 3. Extra-Hard Varieties51
- Introduction51
- Main Chemical and Technological Features51
- Ripening59
- Nutrition67
- Acknowledgements67
- References67
- Chapter 4. Cheddar Cheese and Related Dry-salted Cheese Varieties71
- Introduction71
- Manufacture of Cheddar Cheese72
- Chemical Composition and Cheddar83
- Texture of Cheddar Cheese85
- Varieties of Cheddar Cheese94
- Acknowledgements96
- References96
- Chapter 5. Gouda and Related Cheeses103
- Origin and Characteristics103
- Manufacture104
- Important Topics in the Manufacture of Gouda Cheese116
- Maturation124
- Acknowledgements135
- References135
- Chapter 6. Cheeses with Propionic Acid Fermentation141
- Introduction141
- Fermentations141
- Technology148
- Ripening149
- Eye Formation152
- Hygienic Safety154
- References155
- Chapter 7. Surface Mould-ripened Cheeses157
- Introduction157
- Diversity of Surface Mould-Ripened Cheeses157
- Technology157
- Microbial flora158
- Glycolysis160
- Proteolysis161
- Lipolysis162
- Flavours162
- Texture169
- Control of Ripening169
- Conclusion171
- References171
- Chapter 8. Blue Cheese175
- Introduction175
- Microenvironment in Blue Cheese175
- Micro-organisms that Contribute to Ripening of Blue Cheese177
- Microbial Interactions183
- Ripening of Blue Cheese185
- Selection of Cultures191
- Conclusion192
- References193
- Chapter 9. Bacterial Surface-ripened Cheeses199
- Introduction199
- Factors that Affect Ripening of Smear Cheeses199
- Micro-Organisms in the Smear201
- Ripening and Spoilage of Red-Smear Cheese210
- Conclusions219
- Acknowledgement219
- References219
- Chapter 10. Cheese Varieties Ripened in Brine227
- Introduction227
- Classification and Nomenclature227
- Domiati Cheese227
- Feta Cheese234
- Gibna Bayda (Beida)239
- Mish Cheese239
- Mudaffara Cheese240
- Nabulsi Cheese241
- Akawi Cheese241
- Telemea or Telemes Cheese241
- Beyaz Peynir (Turkish White Cheese)244
- Bjalo Salamureno Sirene (White Brined Cheese)244
- Beli Sir U Kriskama244
- Halloumi245
- Acknowledgements245
- References245
- Chapter 11. Pasta-Filata Cheeses251
- Introduction251
- Low-Moisture Mozzarella (Pizza) Cheese251
- Kashkaval264
- References272
- Chapter 12. Cheeses Made from Ewes' and Goats' Milk279
- Ewes’ Milk Cheeses279
- Goats’ Milk Cheeses287
- Conclusions293
- References294
- Chapter 13. Acid- and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties301
- Introduction301
- Principles of Gel Formation during Combined Acidification and Renneting304
- Quark and Related Varieties – Manufacture315
- Cream Cheese321
- Fresh Cheese Preparations323
- Acid-Curd Cheeses which are Ripened323
- Other Varieties323
- Acknowledgement324
- References324
- Chapter 14. Acid- and Acid/Rennet-curd Cheeses Part B: Cottage Cheese329
- Introduction329
- Specifications for Cottage Cheese329
- Principles of Cottage Cheese Manufacture329
- Incubation of Milk330
- Starters330
- Direct Acidification331
- Addition of CaCl2 and Rennet332
- Cutting and Cooking Curd332
- Drainage,Washing and Cooling of the Curd333
- Adding Cream Dressing334
- Physical Structure of Cottage Cheese334
- Yield and Quality of Cottage Cheese334
- Use of UF Skimmilk335
- Nutritional Quality of Cottage Cheese335
- Microbiological Quality336
- Cottage Cheese Flavour337
- Common Defects in Cottage Cheese and Possible Causes337
- References338
- Chapter 15. Acid- and Acid/Rennet-curd Cheeses Part C: Acid-heat Coagulated Cheeses343
- Introduction343
- Queso Blanco and Paneer343
- Manufacturing Methods343
- Heat Treatment of Milk343
- Acidification344
- Drainage and Curd Handling344
- Microstructure of Queso Blanco344
- Physico-Chemical Properties345
- Microbial Quality345
- Ricotta345
- Shelf-Life of Ricotta346
- References347
- Chapter 16. Pasteurized Processed Cheese and Substitute/Imitation Cheese Products349
- Pasteurized PCPs349
- Analogue cheese products (ACPs)379
- Conclusions385
- References385
- Chapter 17. Cheese as an Ingredient395
- Introduction395
- Functional Requirements of Cheese as an Ingredient395
- Rheology-Based Functional Properties of Unheated Cheese399
- Functional Properties of Heated Cheese405
- Cheese Ingredients414
- Conclusion423
- References424
- Index429
- Color Plate SectionColor Plat
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 II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese.
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 the major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables
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 the major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables