Fundamentals of Cheese Science / Edition 1

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Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for ch eesemaking, starter cultures, coagulation of milk by enzymes or by aci dification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingr edient, public health and nutritional aspects of cheese, and various m ethods used for the analysis of cheese. The book contains copious refe rences to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality c ontrol functions in the cheese industry, senior undergraduates, and po st-graduate students.

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Editorial Reviews

Scientists from Cork, Ireland, two with the Dairy Products Research Centre and two with University College, offer a broad account of the scientific aspects of cheese, for anyone who works with it from researchers and professionals to graduate and undergraduate students in food science and technology. They assume readers are familiar with biochemistry, microbiology, and diary chemistry. Their emphasis is on fundamental principles rather than technological aspects. The topics include historical aspects, manufacture, enzymatic coagulation, the microbiology of ripening, rheology and texture, the principal families of cheese, nutritional aspects, pathogens and food-poisoning bacteria in cheese, processes cheese and substitute or imitation cheese products, and analytical methods. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780834212602
  • Publisher: Springer US
  • Publication date: 2/29/2000
  • Edition description: 2000
  • Edition number: 1
  • Pages: 588
  • Product dimensions: 1.44 (w) x 7.00 (h) x 10.00 (d)

Table of Contents

Cheese: Historical Aspects. Overview of Cheese Manufacture. Chemistry of Milk Constituents. Bacteriology of Cheese Milk. Starter Cultures. Enzymatic Coagulation of Milk. Post-Coagulation of Renneted Milk Gel. Salting of Cheese Curd. Cheese Yield. Microbiology of Cheese Ripening. Biochemistry of Cheese Ripening. Cheese Flavor. Cheese Rheology and Texture. Factors that Affect Cheese Quality. Acceleration of Cheese Ripening. Fresh Acid-Curd Cheese Varieties. Principal Families of Cheese. Processed Cheese and Substitute or Imitation Cheese Products. Cheese as a Food Ingredient. Pathogens and Food-Poisoning Bacteria in Cheese. Nutritional Aspects of Cheese. Whey and Whey Products. Analytical Methods for Cheese. Table of Sources. Index

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