Global cheesemaking technology : cheese quality and characteristics / edited by Photis Papademas, Thomas Bintsis.

Format:

Book

Contributor:

Papademas, Photis, editor.

Bintsis, Thomas, editor.

Series:

THEi Wiley ebooks.

THEi Wiley ebooks

Language:

English

Subjects (All):

Cheesemaking.

Dairy processing.

Physical Description:

1 online resource (462 pages) : illustrations (some color)

Edition:

1st ed.

Place of Publication:

Hoboken, New Jersey : Wiley, 2018.

System Details:

Access using campus network via VPN at home (THEi Users Only).

Summary:

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the bookexamines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part Iprovidesan account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Contents:

Cover

Title Page

Copyright

Dedication

Contents

List of Contributors

Preface

Part I

Chapter 1 The History of Cheese

1.1 Introduction

1.2 Origins of Cheese

1.3 Cheese in Antiquity

1.4 Cheese in the Middle Ages and Renaissance

1.5 Cheese in the Modern Era

References

Chapter 2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese

2.1 Introduction

2.2 Calcium Equilibrium in Bovine Milk

2.2.1 Forms of Calcium in Milk

2.2.2 Colloidal Calcium Phosphate

2.2.3 Modification of Calcium Equilibrium in Bovine Milk

2.3 Calcium Equilibrium in Cheese

2.3.1 Changes in the Calcium Equilibrium of Cheese during Ripening

2.3.2 Methods of Calcium Equilibrium Determination in Cheese

2.3.3 Manipulation of Calcium Equilibrium in Cheese

2.3.4 Mechanisms of Calcium Equilibrium Changes during Cheese Ripening

2.4 The Influence of Calcium on Cheese Rheology and Functionality

2.4.1 The Influence of Calcium Equilibrium on Cheese Microstructure

2.4.2 Determination of the Rheological Properties of Cheese

2.4.3 Influence of Calcium on Rheological Properties of Unmelted Cheese

2.4.4 Influence of Calcium on Cheese Melt and High Temperature Cheese Rheology

2.5 Conclusions

Chapter 3 Cheese Flavour Development and Sensory Characteristics

3.1 Introduction

3.2 Biochemical Pathways Involved in Cheese Flavour

3.2.1 Glycolysis

3.2.2 Lipolysis

3.2.3 Proteolysis

3.3 Sensory Methods

3.3.1 Grading Methods

3.3.2 Difference Methods

3.3.3 Affective Sensory Testing

3.3.4 Descriptive Sensory Profiling

3.3.5 Rapid Sensory Methods

3.4 Data Analysis, Chemometrics and Preference Mapping

3.5 Conclusion

Chapter 4 Cheese Microbial Ecology and Safety

4.1 Introduction

4.2 Source of Microorganisms in Cheese.

4.3 Factors Influencing the Growth of Microorganisms in Cheese

4.4 Cheese Microbiota

4.4.1 Starter Bacteria

4.4.2 Non-Starter LAB

4.4.3 Propionibacteria

4.4.4 Micrococci and Staphylococci

4.4.5 Moulds and Yeasts

4.4.6 Probiotics in Cheese

4.5 Cheese Pathogens

4.5.1 Listeria monocytogenes

4.5.2 Escherichia coli

4.5.3 Salmonella enterica

4.5.4 Campylobacter spp.

4.5.5 Staphylococcus aureus

4.6 Other Risks of Microbial Origin

4.7 Growth and Survival of Bacterial Pathogens in Cheese

4.8 Procedures to Improve Cheese Safety

4.8.1 Biopreservatives of Microbial Origin

4.8.2 Physical Treatments

4.9 Conclusions and Future Trends

Chapter 5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication

5.1 Introduction: Protected Land- and Tradition-Related Labels

5.2 Traceability

5.3 Authentication: What Should Be Authenticated?

5.3.1 Raw Materials

5.3.2 Geographical Location

5.3.3 Animal Management and Feeding Systems

5.3.4 Cheesemaking Technologies

5.3.5 Sensory Characteristics

5.4 Innovation, Modern Technologies and Traditional Cheeses

5.5 Conclusions

Acknowledgements

Chapter 6 An Overview of the Cheesemaking Process

6.1 Introduction

6.2 Milk Types and Composition

6.2.1 Casein

6.2.2 Whey Protein

6.2.3 Lipids

6.2.4 Minerals

6.2.5 Lactose

6.3 Raw Milk Quality for Cheesemaking

6.3.1 Animal Nutrition and the Effect on Milk Composition

6.3.2 Microbial Activity of Milk

6.3.3 Other Factors Affecting Milk Composition

6.3.4 Enzymatic Activity of Milk

6.3.5 Milk Residues

6.4 Additives in Cheese Milk

6.4.1 Calcium Chloride

6.4.2 Preservatives

6.4.3 Colourings

6.5 Milk Standardisation

6.6 Treatments of Raw Milk for Cheesemaking

6.6.1 Thermisation.

6.6.2 Pasteurisation

6.6.3 Microfiltration

6.6.4 Ultrafiltration

6.6.5 Bactofugation

6.6.6 Homogenisation

6.6.7 High-Pressure Processing (HPP)

6.7 Acidification

6.8 Coagulation

6.9 Post-Coagulation Processes

6.9.1 Cutting

6.9.2 Cooking (Scalding)

6.9.3 Cheddaring

6.9.4 Curd Washing

6.9.5 Stretching

6.9.6 Moulding/Drainage

6.9.7 Pressing

6.9.8 Salting

6.10 Control of Cheesemaking Steps

6.11 Cheese Maturation

6.12 Adjunct Cultures and Acceleration of the Maturation Process

6.13 Packaging

6.14 Main Cheese Categories

Chapter 7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality

7.1 Introduction to Traditional Cheeses

7.2 Traditional Equipment

7.2.1 Wood Characteristics

7.3 Biofilms of Wooden Vats

7.4 Wooden Shelves

7.5 Legislation Concerning Wood in Contact with Milk or Cheeses

7.6 Cleaning Systems

7.7 Safety Assessment

7.8 Conclusions

Part II

Introduction

Cheeses from Argentina

Cheeses from Cyprus

Reference

Cheeses from Denmark

Cheeses from France

Cheeses from Germany

Cheeses from Greece

Cheeses from Italy

Cheeses from Malta

Cheeses from the Netherlands

Cheeses from Portugal

Cheeses from Serbia

Cheeses from Slovakia

Cheeses from Spain

Cheeses from Sweden

Cheeses from Switzerland

Cheeses from Turkey

Cheeses from the United Kingdom

Chapter 1 Extra-Hard Cheeses

1.1 Parmigiano Reggiano PDO - Italy

1.1.1 Introduction

1.1.2 Type

1.1.3 Milk

1.1.4 Description and Sensory Characteristics

1.1.5 Method of Manufacture

1.1.6 Relevant Research

1.2 Reggianito Cheese - Argentina.

1.2.1 Introduction

1.2.2 Type

1.2.3 Description and Sensory Characteristics

1.2.4 Method of Manufacture

1.2.5 Relevant Research

1.3 Sbrinz PDO - Switzerland

1.3.1 Introduction

1.3.2 Type

1.3.3 Description and Sensory Characteristics

1.3.4 Method of Manufacture

1.3.5 Relevant Research

Chapter 2 Hard Cheeses

2.1 Allgäu Mountain Cheese - Germany

2.1.1 Introduction

2.1.2 Type

2.1.3 Description and Sensory Characteristics

2.1.4 Method of Manufacture

2.2 Asiago PDO - Italy

2.2.1 Introduction

2.2.2 Type

2.2.3 Milk

2.2.4 Description and Sensory Characteristics

2.2.5 Method of Manufacture

2.2.6 Relevant Research

2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO - Switzerland

2.3.1 Introduction

2.3.2 Type

2.3.3 Description and Sensory Characteristics

2.3.4 Method of Manufacture

2.3.5 Relevant Research

2.4 Cantal PDO - France

2.4.1 Introduction

2.4.2 Milk

2.4.3 Description and Sensory Characteristics

2.4.4 Method of Manufacture

2.5 Cheddar - United Kingdom

2.5.1 Type

2.5.2 Milk

2.5.3 Description and Sensory Characteristics

2.5.4 Method of Manufacture

2.6 Cheshire - United Kingdom

2.6.1 Type

2.6.2 Description and Sensory Characteristics

2.6.3 Method of Manufacture

2.7 Fiore Sardo PDO - Italy

2.7.1 Introduction

2.7.2 Type

2.7.3 Description and Sensory Characteristics

2.7.4 Method of Manufacture

2.7.5 Relevant Research

2.8 Graviera Kritis PDO - Greece

2.8.1 Introduction

2.8.2 Type

2.8.3 Milk

2.8.4 Description and Sensory Characteristics

2.8.5 Method of Manufacture

2.8.6 Relevant Research

2.9 Idiazabal PDO - Spain

2.9.1 Introduction

2.9.2 Type

2.9.3 Milk

2.9.4 Description and Sensory Characteristics

2.9.5 Method of Manufacture.

2.9.6 Relevant Research

2.10 Kefalograviera PDO - Greece

2.10.1 Introduction

2.10.2 Type

2.10.3 Milk

2.10.4 Description and Sensory Characteristics

2.10.5 Method of Manufacture

2.10.6 Relevant Research

2.11 Kefalotyri - Greece

2.11.1 Introduction

2.11.2 Type

2.11.3 Milk

2.11.4 Description and Sensory Characteristics

2.11.5 Method of Manufacture

2.11.6 Relevant Research

2.12 Le Gruyère PDO - Switzerland

2.12.1 Introduction

2.12.2 Type

2.12.3 Description and Sensory Characteristics

2.12.4 Method of Manufacture

2.12.5 Relevant Research

2.13 Ossau Iraty PDO - France

2.13.1 Introduction

2.13.2 Description and Sensory Characteristics

2.13.3 Method of Manufacture

2.13.4 Relevant Research

2.14 Tête de Moine PDO, Fromage de Bellelay - Switzerland

2.14.1 Introduction

2.14.2 Type

2.14.3 Description and Sensory Characteristics

2.14.4 Method of Manufacture

2.14.5 Relevant Research

2.15 Tulum Cheese -Turkey

2.15.1 Introduction

2.15.2 Type

2.15.3 Description and Sensory Characteristics

2.15.4 Method of Manufacture

2.15.5 Relevant Research

2.16 Västerbottensost - Sweden

2.16.1 Introduction

2.16.2 Type

2.16.3 Milk

2.16.4 Description and Sensory Characteristics

2.16.5 Method of Manufacture

2.16.6 Relevant Research

2.17 Würchwitzer Mite Cheese - Germany

2.17.1 Introduction

2.17.2 Type

2.17.3 Description and Sensory Characteristics

2.17.4 Method of Manufacture

Chapter 3 Semi-hard Cheeses

3.1 Appenzeller® - Switzerland

3.1.1 Introduction

3.1.2 Type

3.1.3 Milk

3.1.4 Description and Sensory Characteristics

3.1.5 Method of Manufacture

3.1.6 Relevant Research

3.2 Arzúa-Ulloa PDO - Spain

3.2.1 Introduction

3.2.2 Type

3.2.3 Milk

3.2.4 Description and Sensory Characteristics.

3.2.5 Method of Manufacture.

Notes:

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed October 25, 2017).

ISBN:

9781119046189

1119046181

9781119046172

1119046173

9781119046165

1119046165

OCLC:

1004960839