Cheese

Name: Cheese
Price: 475 USD
Availability: InStock
ISBN: 9780124170124

Chemistry, Physics and Microbiology

by Paul L.H. McSweeney, Patrick F. Fox, David W. Everett

4th Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780124170124
eText ISBN	9780124170179
Publisher	Academic Press
Publishing Year	2017
Edition	4th Edition
Language	English
Pages	1302

Cheese: Chemistry, Physics and Microbiology, 4th Edition, is a reference book that examines the scientific principles and industrial practices of cheesemaking. The volume delivers an overview of chemical, biochemical, microbiological, and physico-chemical processes, following milk from rennet and acid coagulation through to public health considerations.

The text explores milk selection, starter cultures, curd syneresis, and the biochemistry of ripening. It also addresses practical cheesemaking challenges, detailing ripening features across ten major variety families and surveying more than 1,000 cheese varieties.

Structured to support those learning and practicing cheesemaking, this edition provides explanations and solutions intended for work across research and production environments.

Chapter 1: Cheese: An Overview
Chapter 2: Selection and Treatment of Milk for Cheesemaking
Chapter 3: Rennets: Applied Aspects
Chapter 4: Chymosin, Pepsins and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties
Chapter 5: Rennet-Induced Coagulation of Milk
Chapter 6: The Syneresis of Rennet-Coagulated Curd
Chapter 7: Formation, Structural Properties, and Rheology of Acid-Coagulated Milk Gels
Chapter 8: Starter Cultures: General Aspects
Chapter 9: Genetics of Lactic Acid Bacteria
Chapter 10: Bacteriophages Infecting Lactic Acid Bacteria
Chapter 11: Secondary and Adjunct Cultures
Chapter 12: Microbiota of Raw Milk and Raw Milk Cheeses
Chapter 13: Salt in Cheese: Physical, Chemical and Biological Aspects
Chapter 14: Biochemistry of Cheese Ripening: Introduction and Overview
Chapter 15: Microbiome Changes During Ripening
Chapter 16: Metabolism of Residual Lactose and of Lactate and Citrate
Chapter 17: Lipolysis and Metabolism of Fatty Acids in Cheese
Chapter 18: Biochemistry of Cheese Ripening: Proteolysis
Chapter 19: Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes
Chapter 20: Sensory Character of Cheese and Its Evaluation
Chapter 21: Cheese Microstructure
Chapter 22: Growth and Survival of Microbial Pathogens in Cheese
Chapter 23: Mycotoxins in Cheese
Chapter 24: Nutritional Aspects of Cheese
Chapter 25: Factors That Affect the Quality of Cheese
Chapter 26: General Aspects of Cheese Technology
Chapter 27: Application of Membrane Separation Technology to Cheese Production
Chapter 28: Low-Fat and Low-Sodium Cheeses
Chapter 29: Ingredient Cheese and Cheese-Based Ingredients
Chapter 30: Legislation in Relation to Cheese
Chapter 31: Diversity and Classification of Cheese Varieties: An Overview
Chapter 32: Extra-Hard Varieties
Chapter 33: Cheddar Cheese and Related Dry-Salted Cheese Varieties
Chapter 34: Gouda and Related Cheeses
Chapter 35: Cheeses With Propionic Acid Fermentation
Chapter 36: Surface Mold–Ripened Cheeses
Chapter 37: Blue Cheese
Chapter 38: Smear-Ripened Cheeses
Chapter 39: Cheese Varieties Ripened Under Brine
Chapter 40: Pasta-Filata Cheeses
Chapter 41: Cheeses From Ewe and Goat Milk
Chapter 42: Buffalo Milk Cheese
Chapter 43: Quark, Quark-like Products, and Concentrated Yogurts
Chapter 44: Acid-Heat Coagulated Cheeses
Chapter 45: Brown Whey Cheese
Chapter 46: Pasteurized Processed and Imitation Cheese Products