Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups

Front Cover
Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Elsevier, Aug 4, 2004 - Technology & Engineering - 456 pages

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, Third Edition 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
 

Selected pages

Contents

Chapter 2 General Aspects of Cheese Technology
23
Chapter 3 ExtraHard Varieties
51
Chapter 4 Cheddar Cheese and Related Drysalted Cheese Varieties
71
Chapter 5 Gouda and Related Cheeses
103
Chapter 6 Cheeses with Propionic Acid Fermentation
141
Chapter 7 Surface Mouldripened Cheeses
157
Chapter 8 Blue Cheese
175
Chapter 9 Bacterial Surfaceripened Cheeses
199
Chapter 12 Cheeses Made from Ewes and Goats Milk
279
Quark Cream Cheese and Related Varieties
301
Cottage Cheese
329
Acidheat Coagulated Cheeses
343
Chapter 16 Pasteurized Processed Cheese and SubstituteImitation Cheese Products
349
Chapter 17 Cheese as an Ingredient
395
Index
429
Color Plate Section
435

Chapter 10 Cheese Varieties Ripened in Brine
227
Chapter 11 PastaFilata Cheeses
251
Copyright

Common terms and phrases

acidification activity amino acids Blue cheese brine calcium Camembert casein characteristics Cheddar cheese cheese flavour cheese manufacture cheese milk cheese products cheese ripening cheese varieties cheesemaking citrate coagulation coagulum composition compounds concentration cooking Cottage cheese cream Dairy Res Dairy Sci Dairy Technol decrease Domiati cheese dry-salted effect Emmental Emmental cheese enzymes ewes fatty acids fermentation Feta flowability Food fresh cheese goats Gouda cheese growth Guinee heat increase ingredients Kaláb Kashkaval Kindstedt lactic acid bacteria lactose Lait lipase lipolysis Listeria LMMC microbial Microbiol Microbiology milk cheese moisture content monocytogenes mould Mozzarella cheese NaCl natural cheese para-casein Parmigiano Reggiano pasteurized PCPs Pecorino Penicillium Penicillium roqueforti peptides phosphate processed cheese properties proteolysis Quark raw milk rennet rheological rind roqueforti salt semi-hard sheep’s skim milk sodium soft starter culture storage strains syneresis temperature texture tion ture volatile whey proteins yeast

About the author (2004)

Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002) and the International Dairy Federation Award for 2002. Prof Fox has been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation, including President of Commission F (Science, Nutrition and Education) from 1980 to 1983.

Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Bibliographic information

TitleCheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups
EditorsPatrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Edition3
PublisherElsevier, 2004
ISBN0080500943, 9780080500942
Length456 pages
Subjects ›  › 

Technology & Engineering / Food Science / General
  
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