ISBN-10:
0834212609
ISBN-13:
9780834212602
Pub. Date:
02/29/2000
Publisher:
Springer US
Fundamentals of Cheese Science / Edition 1

Fundamentals of Cheese Science / Edition 1

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Product Details

ISBN-13: 9780834212602
Publisher: Springer US
Publication date: 02/29/2000
Edition description: 2000
Pages: 588
Sales rank: 1,016,589
Product dimensions: 7.01(w) x 10.00(h) x 0.39(d)

About the Author


PF Fox PhD DSc
Patrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland. His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes. He is the editor or author of a large number of publications which have become highly cited.


PLH McSweeney PhD DSc
Paul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture. He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.


T.P. Guinee, PhD
Timothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems.


T.M. Cogan, PhD
Timothy Cogan is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.

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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