Cheese: Chemistry, Physics and Microbiology, Fifth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
This updated revision, the most comprehensive work on the science of cheese, addresses from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient.
Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).
- Thoroughly revised edition brings updated, new chapters that cover cheese structure, digestibility, acid-curd, and acid/heat coagulated cheeses
- Offers practical explanations and solutions to challenges, including case studies
- Presents content that is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
Auflage
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Techn.
Dateigröße
ISBN-13
978-0-443-15957-2 (9780443159572)
Schweitzer Klassifikation
Volume 1: GENERAL ASPECTSSection 1. Introduction1 Cheese: An overview2 Milk for cheesemaking Section 2. Coagulation of milk3 Rennets: applied aspects4-new authors Chymosin and other acid proteinases5 Rennet-induced coagulation of milk6 Syneresis of the rennet coagulum7 Formation and structure of acid milk gels Section 3. Starters & Manufacture8 Starter Cultures: general aspects9 Genetics of lactic acid bacteria10 Bacteriophage11-new authors Secondary and adjunct starters12 Other components of the cheese microbiota13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity Section 4. Cheese Ripening14 Cheese ripening: introduction and overview15 Microbiological changes during ripening16 Biochemistry of cheese ripening.1. Metabolism of residual lactose and of lactate and citrate17 Biochemistry of cheese ripening.2. Lipolysis and metabolism of fatty acids18-new authors Biochemistry of cheese ripening.3. Proteolysis19-new authors Biochemistry of cheese ripening.4. Amino acid catabolism20 Cheese flavour: Sensory and instrumental analysis21 Acceleration and modification of cheese ripening22 Structure and texture of cheese Section 5. Public Health Aspects23 Growth and survival of microbial pathogens in cheese24 Mycotoxins in cheese25-new authors Nutritional aspects of cheese26-new chap Cheese structure and digestibility Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPSSection 1. Cheese Technology27-new authors Factors affecting cheese quality28 General aspects of cheese technology29-new authors Application of membrane separation technology to cheese production30-new authors Low-fat and low sodium cheese31-new authors Cheese as a food ingredient (inc EMC)32 Legislation33 Diversity of cheese varieties: an overview34 Extra-hard varieties35-new authors Cheddar and related dry-salted cheese varieties36 Gouda and related cheeses37 Cheese with propionic acid fermentation38 Surface mould-ripened cheeses39 Blue cheese40 Bacterial surface-ripened cheeses41-new authors Varieties ripened under brine42 Pasta-filata cheeses43 Cheeses from ewes' and goats' milk44 Cheeses from buffalo milk45 Quarg46-new chap Acid-curd and acid/heat coagulated cheeses47 Scandinavian whey cheeses48-new authors Processed cheese products
