Technology of Cheesemaking

Now in a fully–revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi–soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.
The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants – from milk process science, through curd process science, to cheese ripening science and quality assessment.
Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Spis treści:
1. Milk for cheesemaking.
T. Guinee, Dairy Products Research Centre, Teagasc Moorepark, County Cork, Ireland.
.
2. The origins, developments and basic operations of cheesemaking technology.
M. E. Johnson, Wisconsin Centre for Dairy Research, Wisconsin University, Madison, USA and Barry A. Law, R&D Consultant to the Dairy Industry, Parkdale, Victoria, Australia.
.
.
3. The production, action and application of rennet and coagulants.
M. Harboe and M.L. Broe, Chr. Hansen A/S, Hoersholm, Denmark.
.
4. The format ion of cheese curd.
I. McKinnon, Monash University, Melbourn, Victoria, Australia.
.
5. The production, application and action of lactic cheese starter cultures.
E. Høier, T. Janzen, F. Rattray, K. Søresen, M. Winther, E. Brockmann & E. Johansen, Chr. Hansen A/S, Hoersholm, Denmark.
.
6. Secondary cheese cultures.
W. Bockelmann, Chr. Hansen A/S, Hoersholm, Denmark.
.
7. Cheese ripening and cheese flavour technology.
Barry A. Law, R&D Consultant to the Dairy Industry, Parkdale, Victoria, Australia.
.
8. Control and prediction of manufacturing control points, composition, maturation characteristics and end user functionality of hard cheese.
E.–M. Düsterhöft, J. Banks, W.Engels, M. Verschueren, C. Akkerman, C. de Jong, H. Straatsma, NIZO Food Research BV, Ede, The Netherlands.
.
9. Technology, biochemistry and functionality of pasta filata/pizza cheese.
P. Kindsted, Department of Nutrition and Food Science, University of Vermont, Burlington, USA; A. Hillier and J. Mayes, Food Science Australia, Werribee, Victoria, Australia.
.
10. Eye formation and Swiss–type cheeses.
Y. Noel, E. Notz, E. Beuvier A. Thierry, C. Lopez, V. Gagnaire & J.–R. Kerjean, INRA, Le Rheu, France.
.
11. Microbiological surveillance and control in cheese manufacture.
P. Neaves & A.P. Williams, Williams & Neaves, The Food Microbiologists, Leatherhead, Surrey, UK.
.
12. Packaging materials and equipment.
H. Rohm, T. Simat, W. Weiss, C. Kluge and Y. Schneider, Technische Universität Dresden, Institute of Food Technology and Bioprocess Engineering, Dresden, Germany.
.
13. The grading and sensory–profiling of cheese.
D.D. Muir, DD Muir Consultants, Irvine UK.
.
References.
.
Index

Nota biograficzna:
Barry A, Law, R&D Consultant to the Dairy Industry, Parkdale, Victoria, Australia

Adnan Ta mime, Consultant in Dairy Science and Technology, Ayr, UK

Okładka tylna:
Now in a fully–revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi–soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.
The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants – from milk process science, through curd process science, to cheese ripening science and quality assessment.
Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.