Cheese: Chemistry, Physics and Microbiology, Fifth 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.
This updated revision, the most comprehensive work on the science of cheese, addresses from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient.
Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).
1. Section 1: Introduction - p. 3 2. Chapter 1. Cheese: An Overview - p. 5 3. Chapter 2. Selection and Treatment of Milk for Cheesemaking - p. 21 4. Section 2: Coagulation of Milk - p. 55 5. Chapter 3. Rennet: Applied Aspects - p. 57 6. Chapter 4. Chymosin, Pepsins, and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties - p. 73 7. Abstract - p. 73 8. Classification of Proteinases - p. 73 9. Aspartyl Proteinases - p. 75 10. Gastric Proteinases - p. 83 11. Chymosin - p. 83 12. Aspartyl Proteinases and Milk Coagulation - p. 86 13. Secondary Phase of Rennet-Induced Coagulation of Milk - p. 93 14. Hydrolysis of Bovine αs1-, αs2- and β-Casein by Chymosin - p. 94 15. Hydrolysis of Caseins from Milk of Different Species - p. 95 16. Hydrolysis of Caseins by Rennets Other than Chymosin - p. 96 17. Interspecies Milk Coagulation - p. 101 18. Chymosin of Other Mammalian Species - p. 102 19. Aspartyl Proteinases from Other Sources - p. 106 20. Conclusions - p. 114 21. References - p. 115 22. Chapter 5. Rennet-Induced Coagulation of Milk - p. 133 23. Chapter 6. The Syneresis of Rennet-Coagulated Curd - p. 159 24. Chapter 7. Formation, Structural Properties and Rheology of Acid-Coagulated Milk Gels - p. 193 25. Section 3: Starters and Manufacture - p. 213 26. Chapter 8. Starter Cultures: General Aspects - p. 215 27. Chapter 9. Genetics of Lactic Acid Bacteria - p. 245 28. Chapter 10. Bacteriophages Infecting Lactic Acid Bacteria - p. 277 29. Chapter 11. Secondary and Adjunct Cultures - p. 301 30. Chapter 12. Microbiota of Raw Milk and Raw Milk Cheeses - p. 335 31. Salt in Cheese: Physical, Chemical, Biological, and Sensory Aspects—Water Activity - p. 349 32. Section 4: Cheese Ripening - p. 407 33. Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview - p. 409 34. Chapter 15. Microbiome Changes during Cheese Manufacture and Ripening - p. 419 35. Chapter 16. Metabolism of Residual Lactose, Lactate and Citrate - p. 449 36. Chapter 17. Lipolysis in Cheese - p. 465 37. Chapter 18. Proteolysis in Cheese During Ripening - p. 489 38. Chapter 19. Generation of Flavor Compounds in Cheese During Ripening - p. 531 39. Chapter 20. Sensory Character of Cheese and its Evaluation - p. 545 40. Chapter 21. Cheese Structure, Nutrition, and Digestibility - p. 577 41. Section 5: Public Health Aspects - p. 595 42. Chapter 22. Survival and Growth of Pathogenic Bacteria in Cheese - p. 597 43. Chapter 23. Mycotoxins in Cheese - p. 617 44. Volume | 2: Cheese Technology and Major Cheese Groups - p. 629 45. Section 1: Cheese Technology - p. 631 46. Chapter 24. Factors Affecting Cheese Quality - p. 633 47. Chapter 25. General Aspects of Cheese Technology - p. 651 48. Chapter 26. Applications of Membrane Filtration to Cheesemaking - p. 671 49. Chapter 27. Low-Fat and Low-Sodium Cheeses - p. 695 50. Chapter 28. Cheese as an Ingredient - p. 719 51. Chapter 29. Cheese Legislation - p. 743 52. Section 2: Major Families of Cheese - p. 769 53. Chapter 30. Diversity and Classification of Cheese Varieties: An Overview - p. 771 54. Chapter 31. Extra-Hard Varieties - p. 799 55. Chapter 32. Cheddar Cheese and Related Dry-Salted Cheese Varieties - p. 823 56. Chapter 33. Gouda and Related Cheeses - p. 853 57. Chapter 34. Cheeses with Propionic Acid Fermentation - p. 879 58. Chapter 35. Surface Mold-Ripened Cheeses - p. 909 59. Chapter 36. Blue Cheese - p. 929 60. Chapter 37. Smear-Ripened Cheeses - p. 961 61. Chapter 38. Cheese Varieties Ripened Under Brine - p. 1009 62. Chapter 39. Pasta-Filata Cheeses: Low Moisture Mozzarella Cheese - p. 1061 63. Chapter 40. Pasta Filata Cheeses: Traditional Varieties - p. 1093 64. Chapter 41. Cheeses From Ewes’ and Goats’ Milk - p. 1109 65. Chapter 42. Buffalo Milk Cheese - p. 1139 66. Chapter 43. Acid-Curd Cheeses and Acid-Heat Coagulated Cheeses - p. 1151 67. Chapter 44. Brown Whey Cheese - p. 1191 68. Chapter 45. Processed Cheese - p. 1207 69. Index - p. 1227
Cheese: Chemistry, Physics and Microbiology, Fifth 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.
This updated revision, the most comprehensive work on the science of cheese, addresses from the basic definition of cheese, to the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as food ingredient.
Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).
1. Section 1: Introduction - p. 3 2. Chapter 1. Cheese: An Overview - p. 5 3. Chapter 2. Selection and Treatment of Milk for Cheesemaking - p. 21 4. Section 2: Coagulation of Milk - p. 55 5. Chapter 3. Rennet: Applied Aspects - p. 57 6. Chapter 4. Chymosin, Pepsins, and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties - p. 73 7. Abstract - p. 73 8. Classification of Proteinases - p. 73 9. Aspartyl Proteinases - p. 75 10. Gastric Proteinases - p. 83 11. Chymosin - p. 83 12. Aspartyl Proteinases and Milk Coagulation - p. 86 13. Secondary Phase of Rennet-Induced Coagulation of Milk - p. 93 14. Hydrolysis of Bovine αs1-, αs2- and β-Casein by Chymosin - p. 94 15. Hydrolysis of Caseins from Milk of Different Species - p. 95 16. Hydrolysis of Caseins by Rennets Other than Chymosin - p. 96 17. Interspecies Milk Coagulation - p. 101 18. Chymosin of Other Mammalian Species - p. 102 19. Aspartyl Proteinases from Other Sources - p. 106 20. Conclusions - p. 114 21. References - p. 115 22. Chapter 5. Rennet-Induced Coagulation of Milk - p. 133 23. Chapter 6. The Syneresis of Rennet-Coagulated Curd - p. 159 24. Chapter 7. Formation, Structural Properties and Rheology of Acid-Coagulated Milk Gels - p. 193 25. Section 3: Starters and Manufacture - p. 213 26. Chapter 8. Starter Cultures: General Aspects - p. 215 27. Chapter 9. Genetics of Lactic Acid Bacteria - p. 245 28. Chapter 10. Bacteriophages Infecting Lactic Acid Bacteria - p. 277 29. Chapter 11. Secondary and Adjunct Cultures - p. 301 30. Chapter 12. Microbiota of Raw Milk and Raw Milk Cheeses - p. 335 31. Salt in Cheese: Physical, Chemical, Biological, and Sensory Aspects—Water Activity - p. 349 32. Section 4: Cheese Ripening - p. 407 33. Chapter 14. Biochemistry of Cheese Ripening: Introduction and Overview - p. 409 34. Chapter 15. Microbiome Changes during Cheese Manufacture and Ripening - p. 419 35. Chapter 16. Metabolism of Residual Lactose, Lactate and Citrate - p. 449 36. Chapter 17. Lipolysis in Cheese - p. 465 37. Chapter 18. Proteolysis in Cheese During Ripening - p. 489 38. Chapter 19. Generation of Flavor Compounds in Cheese During Ripening - p. 531 39. Chapter 20. Sensory Character of Cheese and its Evaluation - p. 545 40. Chapter 21. Cheese Structure, Nutrition, and Digestibility - p. 577 41. Section 5: Public Health Aspects - p. 595 42. Chapter 22. Survival and Growth of Pathogenic Bacteria in Cheese - p. 597 43. Chapter 23. Mycotoxins in Cheese - p. 617 44. Volume | 2: Cheese Technology and Major Cheese Groups - p. 629 45. Section 1: Cheese Technology - p. 631 46. Chapter 24. Factors Affecting Cheese Quality - p. 633 47. Chapter 25. General Aspects of Cheese Technology - p. 651 48. Chapter 26. Applications of Membrane Filtration to Cheesemaking - p. 671 49. Chapter 27. Low-Fat and Low-Sodium Cheeses - p. 695 50. Chapter 28. Cheese as an Ingredient - p. 719 51. Chapter 29. Cheese Legislation - p. 743 52. Section 2: Major Families of Cheese - p. 769 53. Chapter 30. Diversity and Classification of Cheese Varieties: An Overview - p. 771 54. Chapter 31. Extra-Hard Varieties - p. 799 55. Chapter 32. Cheddar Cheese and Related Dry-Salted Cheese Varieties - p. 823 56. Chapter 33. Gouda and Related Cheeses - p. 853 57. Chapter 34. Cheeses with Propionic Acid Fermentation - p. 879 58. Chapter 35. Surface Mold-Ripened Cheeses - p. 909 59. Chapter 36. Blue Cheese - p. 929 60. Chapter 37. Smear-Ripened Cheeses - p. 961 61. Chapter 38. Cheese Varieties Ripened Under Brine - p. 1009 62. Chapter 39. Pasta-Filata Cheeses: Low Moisture Mozzarella Cheese - p. 1061 63. Chapter 40. Pasta Filata Cheeses: Traditional Varieties - p. 1093 64. Chapter 41. Cheeses From Ewes’ and Goats’ Milk - p. 1109 65. Chapter 42. Buffalo Milk Cheese - p. 1139 66. Chapter 43. Acid-Curd Cheeses and Acid-Heat Coagulated Cheeses - p. 1151 67. Chapter 44. Brown Whey Cheese - p. 1191 68. Chapter 45. Processed Cheese - p. 1207 69. Index - p. 1227
