Fundamentals of Cheese Science

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Springer, Aug 22, 2016 - Technology & Engineering - 799 pages
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
 

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Contents

Cheese Historical Aspects
1
Overview of Cheese Manufacture
11
Principal Families of Cheese
26
Chemistry of Milk Constituents
71
Bacteriology of Cheese Milk
105
Starter Cultures
121
Enzymatic Coagulation of Milk
184
PostCoagulation Treatment of the RennetedMilk Gel
231
Cheese Flavour
443
Cheese Structure Rheology and Texture
475
Factors that Affect Cheese Quality
533
Fresh Cheese Products Principals of Manufacture and Overview of Different Varieties
543
Processed Cheese and SubstituteImitation Cheese Products
589
Cheese as an Ingredient
629
Pathogens in Cheese and Foodborne Illnesses
680
Nutritional Aspects of Cheese
715

Salting of Cheese Curd
250
Cheese Yield
279
Microbiology of Cheese Ripening
332
Biochemistry of Cheese Ripening
391
Current Legislation on Cheese
731
Whey and Whey Products
754
Index
771
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About the author (2016)

PF Fox PhD DScPatrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland. His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes. He is the editor or author of a large number of publications which have become highly cited.
PLH McSweeney PhD DScPaul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture. He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.
T.P. Guinee, PhDTimothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems.
T.M. Cogan, PhDTimothy Cogan is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.

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