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.
Chapter 1: Cheese: Historical Aspects
Chapter 2: Overview of Cheese Manufacture
Chapter 3: Principal Families of Cheese
Chapter 4: Chemistry of Milk Constituents
Chapter 5: Bacteriology of Cheese Milk
Chapter 6: Starter Cultures
Chapter 7: Enzymatic Coagulation of Milk
Chapter 8: Post-Coagulation Treatment of the Renneted-Milk Gel
Chapter 9: Salting of Cheese Curd
Chapter 10: Cheese Yield
Chapter 11: Microbiology of Cheese Ripening
Chapter 12: Biochemistry of Cheese Ripening
Chapter 13: Cheese Flavour
Dr. Kieran Kilcawley, Teagasc, Moorepark, Co. Cork, Ireland
Chapter 14: Cheese: Structure, Rheology and Texture
Chapter 15: Factors That Affect Cheese Quality
Chapter 16: Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties
Chapter 17: Processed Cheese and Substitute/Imitation Cheese Products
Chapter 18: Ingredient Cheese and Ingredients Derived from Cheese
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