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Cheese : chemistry, physics & microbiology
Title
Cheese : chemistry, physics & microbiology / edited by Paul L.H. McSweeney, Patrick F. Fox, Paul D. Cotter and David W. Everett.
ISBN
9780124170179
012417017X
9780124170124
0124170129
Edition
Fourth edition.
Publication
Saint Louis : Elsevier Science, 2017.
Copyright Notice Date
©2017
Physical Description
1 online resource (xxiii, 1203 pages) : illustrations
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production.
Variant and related titles
Knovel. OCLC KB.
Other formats
Print version: Cheese. Fourth edition. London, United Kingdom ; San Diego, CA : Academic Press, an imprint of Elsevier, [2017]
Format
Books / Online
Language
English
Added to Catalog
August 28, 2023
Bibliography
Includes bibliographical references and index.
Contents
Cover; Title Page; Copyright Page; Contents; Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Preface to the Fourth Edition; Volume 1
General Aspects; Section I
Introduction; Chapter 1
Cheese: An Overview; Cheese science and technology; Outline of cheese manufacture; Selection and pretreatment of cheese milk; Acidification; Coagulation; Postcoagulation operations; Ripening; Cheese production and consumption; References; Chapter 2
Selection and Treatment of Milk for Cheesemaking; Introduction; Bacteriological quality.
Pathogenic Bacteria in MilkListeria Monocytogenes; Pathogenic E. coli; Salmonella; Staphylococcus aureus; Mycobacteria; Brucella; Spoilage Organisms; Spore-Forming Bacteria; Psychrotrophic Bacteria; Pseudomonas; Beneficial Organisms; Detection Methods for Bacteria in Milk; VTEC; Biogenic Amines; B. cereus and Sulfite-Reducing Clostridia (SRC); Control of Bacteria in Milk; Removal or inhibition of bacterial spores; Removal of Spores From Cheese Milk; Inhibition of Spore Germination and/or Bacterial Growth; Nitrate; Lysozyme (Muraminidase); Nisin; Pharmaceutical residues.
Influence of cold storage of cheese milkDissociation of Micelle Components; Enzymatic and Microbial Degradation; Treatment of cheese milk with CO2; Effect of milk composition on cheesemaking; Effect of Protein Level on Cheesemaking; Effect of Casein Composition on Cheesemaking; Effect of Casein Micelle Sizes on Cheesemaking; Effect of k-Casein Glycosylation on Cheesemaking; Effect of Variation in Fat Level on Cheesemaking; Effect of Interactions Between Fat Globule and Casein Micelle Size; Composition of Poorly Coagulating Milk.
Factors that influence milk composition, rennet coagulation properties, and cheese compositionImpact of Seasonality on Milk Quality; Impact of Lactation Stage on Milk Composition; Effect of Split-Calving Patterns on Milk Composition; Impact of Feed on Milk Composition; Impact of Feed on Casein Composition; Impact of Feed on the Rennet Coagulation Properties of Milk; Impact of Feed on Cheese Composition; Impact of Somatic Cell Count on Milk Composition; Impact of SCC on Cheese Composition; Impact of Breed on Milk Composition and Cheesemaking Properties; Genomic Variants.
Influence of Fat Globule SizeProtein standardization; Ultrafiltration; Fortification with Buttermilk; Microfiltration; Fortification with Milk Protein Concentrate; Heat and pressure treatments of cheese milk; Effect of High Pressure and High Heat Treatments on Cheese Matrix and Ripening; Other Heat Treatments of Cheese Milk; Thermization; Pasteurization; Enzymes added to cheese milk; Phospholipase; Transglutaminase; Conclusions; References; Section II
Coagulation of Milk; Chapter 3
Rennets: Applied Aspects; Introduction; Animal rennets; Animal rennet substitutes.
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