Fundamentals of cheese science / Patrick F. Fox [and others]

Available to OhioLINK libraries

Cheese : historical aspects. Cheese production and consumption ; Cheese science and technology -- Overview of cheese manufacture. Selection of milk ; Standardization of milk composition ; Heat treatment of milk ; Cheese color ; Conversion of milk to cheese curd ; Ripening ; Processed cheese products ; Whey and whey products -- Principle families of cheese. Rennet-coagulated cheeses ; Acid-coagulated cheeses ; Heat/acid-coagulated cheeses ; Concentration/crystallization ; Visual appearance of selected cheeses ; Ultrafiltration technology in cheesemaking -- Chemistry of milk constituents. Lactose and other carbohydrates ; Milk lipids ; Milk proteins ; Milk salts ; pH of milk ; Physico-chemical properties of milk -- Bacteriology of cheese milk. Sources of microorganisms ; Mastitis and other diseases ; Milking machines and bulk tanks -- Natural inhibitors ; Pathogens in raw milk ; Pasteurization ; Alternatives to heat treatment ; Standards for raw milk -- Starter cultures. Types of starters ; Adjunct cultures ; Measurement of growth ; Effect of temperature ; Taxonomy ; Phylogeny ; Metabolism of starters ; Respiration in lactic acid bacteria ; Citrate ; Exopolysaccharide production ; Plasmids ; Genome sequences ; Inhibition of acid production ; Bacteriocins ; Production of bulk cultures in cheese plants ; DVS and DVI cultures -- Enzymatic coagulation of milk. Primary phase of rennet coagulation ; Rennet ; Factors that affect the hydrolysis of k-casein and the primary phase of rennet coagulation ; Secondary (non-enzymatic) phase of coagulation and gel assembly ; Factors that affect the non-enzymatic phase of rennet coagulation ; Measurement of rennet coagulation properties ; Factors that affect rennet coagulation ; Rennet substitutes ; Immobilized rennets -- Post-coagulation treatment of renneted milk gel. Methods for measuring syneresis ; Influence of compositional factors on syneresis ; Influence of processing variables on syneresis ; Kinetics and mechanism of syneresis ; Textured cheese ; Moulding and pressing of cheese curd ; Packaging -- Salting of cheese curd. Salt in different cheese varieties ; The major functions of salt in cheese ; Salting methods ; Brine-salting ; Dry salting of cheese ; Effect of salt on cheese composition ; Effect of NaCl on the microbiology of cheese ; Influence of NaCl on enzymes in cheese ; Effect of salt on cheese quality ; Nutritional aspects of NaCl in cheese -- Cheese yield. Definition and expression of cheese yield ; Measurement of cheese yield and efficiency ; Prediction of cheese yield ; Factors that affect cheese yield ; Conclusions

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

Includes bibliographical references and index