Cheese

Name: Cheese
Price: 340 USD
Availability: InStock
ISBN: 9780443159565

Chemistry, Physics and Microbiology

by Paul L.H. McSweeney, Paul D. Cotter, David W Everett, Rani Govindasamy-Lucey

5th Edition

Publisher: Academic Press

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Book Details

Print ISBN	9780443159565
eText ISBN	9780443159572
Publisher	Academic Press
Publishing Year	2025
Edition	5th Edition
Language	English
Pages	1296

Cheese: Chemistry, Physics and Microbiology, 5th Edition, edited by Paul L.H. McSweeney, Paul D. Cotter, David W Everett, and Rani Govindasamy-Lucey, presents a comprehensive overview covering chemical, biochemical, microbiological, and physico-chemical aspects of cheese. Published by Academic Press, this publication addresses researchers in cheese science and technology, dairy industry personnel, and senior students at the BSc and MSc levels.

The work is divided into two volumes to systematically address distinct stages of dairy research and manufacturing. Volume 1 covers basic scientific principles governing milk conversion, whereas volume 2 details the characteristics, formulation, and behavior of major cheese families.

To connect theoretical science with commercial practice, the text offers practical explanations, clear solutions to manufacturing challenges, and illustrative case studies. These practical features support technical troubleshooting in production settings and assist readers in evaluating complex processing variables across diverse dairy operations.

Chapter 1: Cheese: An overview
Chapter 2: Milk for cheesemaking
Chapter 3: Rennets: applied aspects
Chapter 4: Chymosin and other acid proteinases
Chapter 5: Rennet-induced coagulation of milk
Chapter 6: Syneresis of the rennet coagulum
Chapter 7: Formation and structure of acid milk gels
Chapter 8: Starter Cultures: general aspects
Chapter 9: Genetics of lactic acid bacteria
Chapter 10: Bacteriophage
Chapter 11: Secondary and adjunct starters
Chapter 12: Other components of the cheese microbiota
Chapter 13: Salt in cheese: physical, chemical and biological aspects. Water activity
Chapter 14: Cheese ripening: introduction and overview
Chapter 15: Microbiological changes during ripening
Chapter 16: Biochemistry of cheese ripening. 1. Metabolism of residual lactose and of lactate and citrate
Chapter 17: Biochemistry of cheese ripening. 2. Lipolysis and metabolism of fatty acids
Chapter 18: Biochemistry of cheese ripening. 3. Proteolysis
Chapter 19: Biochemistry of cheese ripening. 4. Amino acid catabolism
Chapter 20: Cheese flavour: Sensory and instrumental analysis
Chapter 21: Acceleration and modification of cheese ripening
Chapter 22: Structure and texture of cheese
Chapter 23: Growth and survival of microbial pathogens in cheese
Chapter 24: Mycotoxins in cheese
Chapter 25: Nutritional aspects of cheese
Chapter 26: Cheese structure and digestibility
Chapter 27: Factors affecting cheese quality
Chapter 28: General aspects of cheese technology
Chapter 29: Application of membrane separation technology to cheese production
Chapter 30: Low-fat and low sodium cheese
Chapter 31: Cheese as a food ingredient (inc EMC)
Chapter 32: Legislation
Chapter 33: Diversity of cheese varieties: an overview
Chapter 34: Extra-hard varieties
Chapter 35: Cheddar and related dry-salted cheese varieties
Chapter 36: Gouda and related cheeses
Chapter 37: Cheese with propionic acid fermentation
Chapter 38: Surface mould-ripened cheeses
Chapter 39: Blue cheese
Chapter 40: Bacterial surface-ripened cheeses
Chapter 41: Varieties ripened under brine
Chapter 42: Pasta-filata cheeses
Chapter 43: Cheeses from ewes’ and goats’ milk
Chapter 44: Cheeses from buffalo milk
Chapter 45: Quarg
Chapter 46: Acid-curd and acid/heat coagulated cheeses
Chapter 47: Scandinavian whey cheeses
Chapter 48: Processed cheese products