Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.
Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.
1. Section I: Introduction - p. xxiii 2. Chapter 1: Cheese: An Overview - p. xxiii 3. Chapter 2: Selection and Treatment of Milk for Cheesemaking - p. 21 4. Section II: Coagulation of Milk - p. 50 5. Chapter 3: Rennets: Applied Aspects - p. 50 6. Chapter 4: Chymosin, Pepsins and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties - p. 67 7. Chapter 5: Rennet-Induced Coagulation of Milk - p. 113 8. Chapter 6: The Syneresis of Rennet-Coagulated Curd - p. 143 9. Chapter 7: Formation, Structural Properties, and Rheology of Acid-Coagulated Milk Gels - p. 177 10. Section III: Starters & Manufacture - p. 197 11. Chapter 8: Starter Cultures: General Aspects - p. 197 12. Chapter 9: Genetics of Lactic Acid Bacteria - p. 226 13. Chapter 10: Bacteriophages Infecting Lactic Acid Bacteria - p. 247 14. Chapter 11: Secondary and Adjunct Cultures - p. 272 15. Chapter 12: Microbiota of Raw Milk and Raw Milk Cheeses - p. 300 16. Chapter 13: Salt in Cheese: Physical, Chemical and Biological Aspects - p. 316 17. Abstract - p. 316 18. Introduction - p. 317 19. Control of Microbial Growth - p. 318 20. Influence of nacl on enzyme activity in cheese - p. 322 21. Influence of NaCl on the water activity (aw) of cheese - p. 325 22. Overall influence of NaCl on cheese ripening and quality - p. 328 23. Effect of NaCl on casein hydration and the physical properties of cheese - p. 333 24. Reduced-sodium cheese - p. 339 25. Salt absorption and diffusion into cheese - p. 342 26. Effect of salt on cheese composition - p. 362 27. Conclusions - p. 364 28. Section IV: Cheese Ripening - p. 375 29. Chapter 14: Biochemistry of Cheese Ripening: Introduction and Overview - p. 375 30. Chapter 15: Microbiome Changes During Ripening - p. 387 31. Chapter 16: Metabolism of Residual Lactose and of Lactate and Citrate - p. 409 32. Chapter 17: Lipolysis and Metabolism of Fatty Acids in Cheese - p. 421 33. Chapter 18: Biochemistry of Cheese Ripening: Proteolysis - p. 444 34. Chapter 19: Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes - p. 482 35. Chapter 20: Sensory Character of Cheese and Its Evaluation - p. 516 36. Chapter 21: Cheese Microstructure - p. 545 37. Section V: Public Health Aspects - p. 569 38. Chapter 22: Growth and Survival of Microbial Pathogens in Cheese - p. 569 39. Chapter 23: Mycotoxins in Cheese - p. 594 40. Chapter 24: Nutritional Aspects of Cheese - p. 601 41. Volume 2: Cheese Technology and Major Cheese Groups - p. 611 42. Section I: Cheese Technology - p. 611 43. Chapter 25: Factors That Affect the Quality of Cheese - p. 611 44. Chapter 26: General Aspects of Cheese Technology - p. 641 45. Chapter 27: Application of Membrane Separation Technology to Cheese Production - p. 675 46. Chapter 28: Low-Fat and Low-Sodium Cheeses - p. 697 47. Chapter 29: Ingredient Cheese and Cheese-Based Ingredients - p. 714 48. Chapter 30: Legislation in Relation to Cheese - p. 755 49. Section II: Diversity of Cheese - p. 778 50. Chapter 31: Diversity and Classification of Cheese Varieties: An Overview - p. 778 51. Chapter 32: Extra-Hard Varieties - p. 808 52. Chapter 33: Cheddar Cheese and Related Dry-Salted Cheese Varieties - p. 828 53. Chapter 34: Gouda and Related Cheeses - p. 863 54. Chapter 35: Cheeses With Propionic Acid Fermentation - p. 888 55. Chapter 36: Surface Mold–Ripened Cheeses - p. 910 56. Chapter 37: Blue Cheese - p. 928 57. Chapter 38: Smear-Ripened Cheeses - p. 954 58. Abstract - p. 954 59. Introduction - p. 955 60. Factors that affect ripening of smear cheeses - p. 955 61. Microbial diversity in the smear - p. 957 62. Genomic features and functions of the cheese-surface microbiota - p. 969 63. Sources of microorganisms composing the cheese-surface microbiota - p. 974 64. Pathogenic and spoilage microorganisms of smear-ripened cheeses - p. 976 65. Interactions between the cheese-surface microbiota - p. 982 66. Control of pathogens in smear-ripened cheeses - p. 983 67. Conclusions - p. 986 68. Chapter 39: Cheese Varieties Ripened Under Brine - p. 996 69. Abstract - p. 996 70. Introduction - p. 997 71. Definition - p. 997 72. Why brine immersion method in cheese? - p. 997 73. Cheesemaking technology in brine-ripened cheeses - p. 999 74. Members of brined-cheese family - p. 999 75. Chapter 40: Pasta-Filata Cheeses - p. 1040 76. Chapter 41: Cheeses From Ewe and Goat Milk - p. 1068 77. Chapter 42: Buffalo Milk Cheese - p. 1091 78. Chapter 43: Quark, Quark-like Products, and Concentrated Yogurts - p. 1101 79. Chapter 44: Acid-Heat Coagulated Cheeses - p. 1110 80. Chapter 45: Brown Whey Cheese - p. 1115 81. Chapter 46: Pasteurized Processed and Imitation Cheese Products - p. 1132 82. Abstract - p. 1132 83. Introduction - p. 1133 84. Development of processed cheese products - p. 1134 85. Classification of processed cheese products - p. 1136 86. Manufacturing protocol for processed cheese products - p. 1137 87. Principles of manufacture of processed cheese products - p. 1140 88. Importance of emulsifying salts properties in cheese processing - p. 1146 89. Effect of Formulation Ingredients on the Consistency and Cooking Characteristics of Processed Cheese Products and Analog Cheese Products - p. 1153 90. Effect of Processing Conditions on the Characteristics of Processed Cheese Products and Analog Cheese Products - p. 1165 91. Compositional Parameters - p. 1168 92. Emulsifying Salt-Free or -Reduced Processed Cheese Products - p. 1169 93. Imitation and Substitute Cheese Products - p. 1171 94. Conclusions - p. 1176 95. Index - p. 1184
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.
Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.
1. Section I: Introduction - p. xxiii 2. Chapter 1: Cheese: An Overview - p. xxiii 3. Chapter 2: Selection and Treatment of Milk for Cheesemaking - p. 21 4. Section II: Coagulation of Milk - p. 50 5. Chapter 3: Rennets: Applied Aspects - p. 50 6. Chapter 4: Chymosin, Pepsins and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties - p. 67 7. Chapter 5: Rennet-Induced Coagulation of Milk - p. 113 8. Chapter 6: The Syneresis of Rennet-Coagulated Curd - p. 143 9. Chapter 7: Formation, Structural Properties, and Rheology of Acid-Coagulated Milk Gels - p. 177 10. Section III: Starters & Manufacture - p. 197 11. Chapter 8: Starter Cultures: General Aspects - p. 197 12. Chapter 9: Genetics of Lactic Acid Bacteria - p. 226 13. Chapter 10: Bacteriophages Infecting Lactic Acid Bacteria - p. 247 14. Chapter 11: Secondary and Adjunct Cultures - p. 272 15. Chapter 12: Microbiota of Raw Milk and Raw Milk Cheeses - p. 300 16. Chapter 13: Salt in Cheese: Physical, Chemical and Biological Aspects - p. 316 17. Abstract - p. 316 18. Introduction - p. 317 19. Control of Microbial Growth - p. 318 20. Influence of nacl on enzyme activity in cheese - p. 322 21. Influence of NaCl on the water activity (aw) of cheese - p. 325 22. Overall influence of NaCl on cheese ripening and quality - p. 328 23. Effect of NaCl on casein hydration and the physical properties of cheese - p. 333 24. Reduced-sodium cheese - p. 339 25. Salt absorption and diffusion into cheese - p. 342 26. Effect of salt on cheese composition - p. 362 27. Conclusions - p. 364 28. Section IV: Cheese Ripening - p. 375 29. Chapter 14: Biochemistry of Cheese Ripening: Introduction and Overview - p. 375 30. Chapter 15: Microbiome Changes During Ripening - p. 387 31. Chapter 16: Metabolism of Residual Lactose and of Lactate and Citrate - p. 409 32. Chapter 17: Lipolysis and Metabolism of Fatty Acids in Cheese - p. 421 33. Chapter 18: Biochemistry of Cheese Ripening: Proteolysis - p. 444 34. Chapter 19: Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes - p. 482 35. Chapter 20: Sensory Character of Cheese and Its Evaluation - p. 516 36. Chapter 21: Cheese Microstructure - p. 545 37. Section V: Public Health Aspects - p. 569 38. Chapter 22: Growth and Survival of Microbial Pathogens in Cheese - p. 569 39. Chapter 23: Mycotoxins in Cheese - p. 594 40. Chapter 24: Nutritional Aspects of Cheese - p. 601 41. Volume 2: Cheese Technology and Major Cheese Groups - p. 611 42. Section I: Cheese Technology - p. 611 43. Chapter 25: Factors That Affect the Quality of Cheese - p. 611 44. Chapter 26: General Aspects of Cheese Technology - p. 641 45. Chapter 27: Application of Membrane Separation Technology to Cheese Production - p. 675 46. Chapter 28: Low-Fat and Low-Sodium Cheeses - p. 697 47. Chapter 29: Ingredient Cheese and Cheese-Based Ingredients - p. 714 48. Chapter 30: Legislation in Relation to Cheese - p. 755 49. Section II: Diversity of Cheese - p. 778 50. Chapter 31: Diversity and Classification of Cheese Varieties: An Overview - p. 778 51. Chapter 32: Extra-Hard Varieties - p. 808 52. Chapter 33: Cheddar Cheese and Related Dry-Salted Cheese Varieties - p. 828 53. Chapter 34: Gouda and Related Cheeses - p. 863 54. Chapter 35: Cheeses With Propionic Acid Fermentation - p. 888 55. Chapter 36: Surface Mold–Ripened Cheeses - p. 910 56. Chapter 37: Blue Cheese - p. 928 57. Chapter 38: Smear-Ripened Cheeses - p. 954 58. Abstract - p. 954 59. Introduction - p. 955 60. Factors that affect ripening of smear cheeses - p. 955 61. Microbial diversity in the smear - p. 957 62. Genomic features and functions of the cheese-surface microbiota - p. 969 63. Sources of microorganisms composing the cheese-surface microbiota - p. 974 64. Pathogenic and spoilage microorganisms of smear-ripened cheeses - p. 976 65. Interactions between the cheese-surface microbiota - p. 982 66. Control of pathogens in smear-ripened cheeses - p. 983 67. Conclusions - p. 986 68. Chapter 39: Cheese Varieties Ripened Under Brine - p. 996 69. Abstract - p. 996 70. Introduction - p. 997 71. Definition - p. 997 72. Why brine immersion method in cheese? - p. 997 73. Cheesemaking technology in brine-ripened cheeses - p. 999 74. Members of brined-cheese family - p. 999 75. Chapter 40: Pasta-Filata Cheeses - p. 1040 76. Chapter 41: Cheeses From Ewe and Goat Milk - p. 1068 77. Chapter 42: Buffalo Milk Cheese - p. 1091 78. Chapter 43: Quark, Quark-like Products, and Concentrated Yogurts - p. 1101 79. Chapter 44: Acid-Heat Coagulated Cheeses - p. 1110 80. Chapter 45: Brown Whey Cheese - p. 1115 81. Chapter 46: Pasteurized Processed and Imitation Cheese Products - p. 1132 82. Abstract - p. 1132 83. Introduction - p. 1133 84. Development of processed cheese products - p. 1134 85. Classification of processed cheese products - p. 1136 86. Manufacturing protocol for processed cheese products - p. 1137 87. Principles of manufacture of processed cheese products - p. 1140 88. Importance of emulsifying salts properties in cheese processing - p. 1146 89. Effect of Formulation Ingredients on the Consistency and Cooking Characteristics of Processed Cheese Products and Analog Cheese Products - p. 1153 90. Effect of Processing Conditions on the Characteristics of Processed Cheese Products and Analog Cheese Products - p. 1165 91. Compositional Parameters - p. 1168 92. Emulsifying Salt-Free or -Reduced Processed Cheese Products - p. 1169 93. Imitation and Substitute Cheese Products - p. 1171 94. Conclusions - p. 1176 95. Index - p. 1184
