Technology of Cheesemaking

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ISBN: 9781405182980 | 1405182989
Cover: Hardcover
Copyright: 7/26/2010

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Now in a fullyrevised and updated second edition, this book covers the science and technology underlying cheesemaking as practised today in the manufacture of hard, semisoft and mouldripened cheeses. Including three new chapters on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Preface to the Technical Series
Preface to the Second Edition
Preface to the First Edition
Contributors
The Quality of Milk for Cheese Manufacture
Introduction
Overview of milk composition
Principles of cheese manufacture
Quality definition of milk
Factors affecting the quality of milk for cheese manufacture
Strategy for quality milk production
Conclusions
References
The Origins, Development and Basic Operations of Cheesemaking Technology
Introduction
The world market for cheese
The fundamentals of cheese technology
Basic cheese manufacture
The stages of cheesemaking
Cheese ripening/maturation
Reduced-fat versions of traditional cheeses
Whey technology for cheesemakers
The role of research and development in the future of cheese technology
Acknowledgements
References
The Production, Action and Application of Rennet and Coagulants
Historical background and nomenclature
Types of rennet and coagulants
Molecular aspects of the enzymes in rennet and coagulants
Technology of enzymes production
Analysis of coagulants
Legislation and approvals
Physical chemistry and kinetics of enzymatic coagulation of milk
Application of rennet and coagulants
Conclusions
References
The Formation of Cheese Curd
Introduction
Chemistry and physics of curd formation
Effect of milk composition on curd formation
Effects of milk pre-treatment on curd formation
Factors controlling curd formation in the vat
On-line measurement of curd firmness and syneresis
Cheese with reduced-fat content
References
The Production, Application and Action of Lactic Cheese Starter Cultures
Introduction
Historical background
Production of starter cultures
Range of LAB used as starter cultures
Taxonomy of LAB
The types of lactic cultures
Modern approaches to the development of new starter cultures
Biochemistry of acidification by LAB
Proteolysis by LAB
Bacteriophage of LAB
Development of phage-resistant starters
Future perspectives in starter culture development
References
Secondary Cheese Starter Cultures
Introduction
Surface-ripened cheeses
Classification of secondary starter cultures
Commercially available secondary cheese starter cultures
Surface ripening
Development of defined surface starter cultures
Proteolysis and lipolysis
Aroma
Conclusions
References
Cheese-Ripening and Cheese Flavour Technology
Introduction
The breakdown of milk proteins to flavour compounds in cheese
Breakdown of milk lipids in cheese
Lactose and citrate metabolism in cheese
The commercial drive for cheese-ripening and flavour technology
Commercial opportunities created by cheese-ripening and flavour technologies
Methods for the controlled and accelerated ripening of cheese
EMCs and cheese flavour products
Acknowledgements
References
Control and Prediction of Quality Characteristics in the Manufacture and Ripening of Cheese
Introduction
Principles of cheese manufacture
Cheese quality characteristics
Cheese quality: influence of chemical composition of milk
Cheese quality: effect of milk pre-treatments and manufacturing operations
Cheese quality: effect of cheese composition
Cheese quality: effect of ripening
Quality assurance in cheese manufacture
Conclusions
References
Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese
Introduction
Measuring functional properties of pizza cheese
Manufacture of pizza cheese
Microbiological, proteolytic and physicochemical properties
Non-traditional methods of manufacture
References
Eye Formation and Swiss-Type Cheeses
Introduction
Open texture and eye formation
Gas formation through propionic fermentation
Cheese structure and eye formation
Conclusions
References
Microbiological Surveillance and Control in Cheese Manufacture
Introduction
Milk for cheese manufacture
Heat treatment
Cheesemaking
Maturation of the curd
Specialist cheeses and cheese products
Cheese defects
Prevention and control
End-product testing and environmental monitoring
Microbiological techniques
Conclusions
References
Packaging Materials and Equipment
Introduction
Cutting of the cheese
Applications of cutting
Packaging of cheeses
Packaging machines
Conclusion
References
The Grading and Sensory Profiling of Cheese
Introduction to cheese-grading systems
Fundamentals of sensory processing
Grading systems: defect versus attribute grading
The direct link: cheesemaking to consumer
Introduction to sensory profiling of cheese
Sensory vocabulary
Sample preparation and presentation
Assessor selection
Integrated design and analysis of data
Sensory character of commercial cheese
Development of flavour lexicons
Overview
Acknowledgements
References
Index
Table of Contents provided by Publisher. All Rights Reserved.

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Technology of Cheesemaking

Summary

Author Biography

Table of Contents

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Technology of Cheesemaking

Summary

Author Biography

Table of Contents

Supplemental Materials

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