Cheese : Chemistry, Physics and Microbiology.

Format:

Book

Author/Creator:

McSweeney, P. L. H.

Contributor:

Cotter, Paul D.

Everett, David W.

Govindasamy-Lucey, Rani.

Language:

English

Physical Description:

1 online resource (0 pages)

Edition:

5th ed.

Place of Publication:

Chantilly : Elsevier Science & Technology, 2025.

Summary:

Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience. Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).

Contents:

9780443159572v1

Front Cover

Cheese

Copyright Page

Dedication-the late P.F. Fox

Contents

List of contributors

Preface to the Fifth Edition

Preface to the Fourth Edition

Preface to the Third Edition

Preface to the Second Edition

Preface to the First Edition

1 General Aspects

1 Introduction

1 Cheese: An Overview

Cheese Science and Technology

Outline of Cheese Manufacture

Selection and Pretreatment of Cheese Milk

Acidification

Coagulation

Postcoagulation Operations

Ripening

Cheese Production and Consumption

References

2 Selection and Treatment of Milk for Cheesemaking

Introduction

Microbiological Quality

Pathogenic Bacteria in Milk

Listeria monocytogenes

Pathogenic Eschericia coli

Salmonella

Staphylococcus aureus

Mycobacteria

Brucella

Spoilage Organisms

Spore-Forming Bacteria

Psychrotrophic Bacteria

Pseudomonas

Detection Methods for Bacteria in Milk

Verocytotoxigenic Escherichia coli

Biogenic Amines

Bacillus cereus and Sulfite-reducing Clostridia

Control of Bacteria in Milk

Removal or Inhibition of Bacterial Spores

Removal of Spores from Cheese Milk

Inhibition of Spore Germination and/or Bacterial Growth

Nitrate

Lysozyme (Muraminidase)

Nisin

Pharmaceutical Residues

Influence of Cold Storage of Cheese Milk

Dissociation of Micelle Components

Enzymatic and Microbial Degradation

Treatment of Cheese Milk with CO2

Effect of Milk Composition on Cheesemaking

Effect of Protein Level and Coagulation Temperature on Cheesemaking

Effect of Casein Composition on Cheesemaking

Effect of Casein Micelle Sizes on Cheesemaking

Effect of κ-Casein Glycosylation on Cheesemaking

Effect of Fat Level on Cheesemaking

Effect of Interactions between Fat Globule and Casein Micelle Size.

Composition of Poorly Coagulating Milk

Factors that Influence Milk Composition, Rennet Coagulation Properties and Cheese Composition

Impact of Seasonality on Milk Quality

Impact of Stage of Lactation on Milk Composition

Effect of Split-Calving Patterns on Milk Composition

Impact of Feed on Milk Composition

Impact of Feed on Casein Profile of Milk

Impact of Feed on the Rennet Coagulation Properties of Milk

Impact of Feed on Cheese Composition

Impact of Somatic Cell Count on Milk Composition

Impact of Somatic Cell Count on Cheese Composition

Impact of Breed on Milk Composition and Cheesemaking Properties

Genetic Variants

Influence of Fat Globule Size

Protein Standardization

Ultrafiltration

Fortification with Buttermilk

Microfiltration

Milk Protein Concentrate and Sodium Caseinate

Heat and Pressure Treatments of Cheese milk

Effect of High Pressure and High Heat Treatments on Cheese Matrix and Ripening

Other Heat Treatments of Cheese Milk

Thermization

Pasteurization

Enzyme Addition to Cheese milk

Phospholipase

Transglutaminase

Conclusions

2 Coagulation of Milk

3 Rennet: Applied Aspects

Animal Rennet

Animal Rennet Substitutes

Clotting Enzymes of Microbial Origin

Clotting Enzymes of Plant Origin

Fermentation-Produced Chymosin

Measurement of Clotting Activity and Gelation Properties

Coagulant Performance in the Cheese-Making Process

Coagulant Action in the Cheese Vat

Coagulant: Proteolysis During Cheese Ripening, and Sensory Properties of Mature Cheeses

Coagulant Impact on Cheese Yield

4 Chymosin, Pepsins, and Other Aspartyl Proteinases: Structures, Functions, Catalytic Mechanism and Milk-Clotting Properties

Classification of Proteinases

Aspartyl Proteinases.

Primary Structure of Aspartyl Proteinases

Secondary and Three-Dimensional Structure of Aspartyl Proteinases

Catalytic Mechanism of Aspartyl Proteinases

Substrate Binding of Aspartyl Proteinases

Gastric Proteinases

Chymosin

Calf Chymosin Isoenzymes

Aspartyl Proteinases and Milk Coagulation

The Milk Protein System

κ-Casein

Hydrolysis of κ-Casein by Chymosin

Hydrolysis of κ-Casein Variants

Prediction of the Secondary Structure of κ-Casein

Secondary Phase of Rennet-Induced Coagulation of Milk

Hydrolysis of Bovine αs1-, αs2- and β-Casein by Chymosin

Hydrolysis of Caseins from Milk of Different Species

Hydrolysis of Caseins by Rennets Other than Chymosin

Rennet Substitutes

Microbial Rennets

Rennet Pastes

Proteolytic Activity of Rennet Substitutes

Interspecies Milk Coagulation

Chymosin of Other Mammalian Species

Camel Chymosin

Piglet Chymosin

Equine Chymosin

New World Monkey Pepsin and Chymosin

Human Gastric Proteinases

Minor Mammalian Chymosins

Rat Chymosin

Seal Pepsin

Aspartyl Proteinases from Other Sources

Plant Rennets

Plant-Derived Recombinant Chymosin

Seaweed-Derived Proteinases

Fish Aspartyl Proteinases

Dogfish Pepsin

Atlantic Cod Pepsin

Polar Cod Pepsin

Capelin Pepsin

Tuna Pepsin

Crustacean Pepsins

5 Rennet-Induced Coagulation of Milk

Milk Properties

Fat

Protein

Casein Chemistry

Casein Structure

Micelle Stability

Primary Enzymatic Phase

Measurement of Clotting Time and Gel-Cutting Time

Kinetic Models of Rennet Coagulation

Adhesive Sphere Models and Viscosity

Development of Rheological Properties during Rennet Coagulation

Theoretical Basis of Viscoelasticity

Fractal Models of Rennet Gels and Rearrangements.

Modeling the Gel-Firming Kinetics

Modeling Gel Formation and Syneresis

Factors Influencing the Properties of Rennet-induced Gels

Impact of Calcium and pH

Use of Milk Powders

Other Coagulants and Enzymes

Noncoagulating Milk and Protein Genetic Variants

Rennet Clotting Activity as Influenced by Milk Processing

Transglutaminase Cross-Linking

Heat Treatment

Nonthermal Treatments

6 The Syneresis of Rennet-Coagulated Curd

Gel Formation and Properties

The Casein Micelle

Renneting

Gel Formation

Rheological Characteristics

Acid Gels

Syneresis

Mechanism of Syneresis

Attempts to Unify the Approach to Gel Formation and Syneresis

Syneresis of Renneted Milk

One-Dimensional Syneresis at Constant Conditions

Modeling the Process

Syneresis During Curdmaking

Methods for Estimating Syneresis

Online Methods for Monitoring Syneresis During Cheesemaking

Rate Equations

Effects of Curd Grain Size

Stirring

Effects of Other Process Variables

Heat Treatment of the Milk

Homogenization of the Milk

Various Additions to the Milk

Temperature

Acidity

Washing of the Curd

High-Pressure Treatment

Effect of Milk Composition

Concluding Remarks

Behavior of Curd During Processing

Syneresis Under Pressure

Curd Fusion

Compaction of a Curd Column

The Water Content of Cheese

7 Formation, Structural Properties and Rheology of Acid-Coagulated Milk Gels

Casein Micelles

Coagulation Mechanisms

Physicochemical Mechanisms

Theoretical Models

Physical Properties of Acid-Induced Gels

Rheological Properties of Acid Milk Gels

Texture and Sensory Properties

Microstructure

Permeability

Appearance

Whey Separation and Syneresis.

Effects of Compositional and Processing Parameters on the Textural Properties of Acid Milk Gels

Inoculation, Gelation Temperature and Acidification Method

Rennet Addition

Solids Nonfat Content and Use of Milk Powders

Fat Content and Homogenization

pH Value and Calcium Content

Preacidification and Prefermentation

Crosslinking of Caseins

High-Pressure Processing and Ultrasonication

Exopolysaccharide Producing Cultures

Acknowledgments

3 Starters and Manufacture

8 Starter Cultures: General Aspects

TYPES OF CULTURES

Artisanal Starter Cultures

Mixed-Strain Starters

Defined-Strain Starters

New Sources of Starters

TAXONOMY AND STRA INIDENTIFICATION

Lactococcus lactis and Lc. cremoris

Streptococcus thermophilus

The genus Leuconostoc

Lactobacillus delbrueckii subsp. bulgaricus, Lb.delbrueckii subsp. lactis and Lb. helveticus

Identification and Typing

METABOLISM AND GROWTH OFSTARTER CULTURES

Growth

Sugar Metabolism

Citrate Metabolism

Nitrogen Metabolism

Proteinase

Amino Acid Catabolism

Transport Systems and Peptidases

Esterases

Metabolic Engineering

Autolysis

Bacteriocins

Stress Responses

Exopolysaccharide (EPS) Production

PREPARATION OF STARTERS

Culture Collection and Preservation

Culture Characterization

Culture Distribution

Bulk Starter Growth

Growth in Milk

Growth in Whey-based Media

Concentrated Starter Cultures for Vat Inoculation

Hybrid Culture Systems

Cheese Yield

ACKNOWLEDGEMENTS

9 Genetics of Lactic Acid Bacteria

Genome-Based Taxonomic Revisions of Dairy Lactic Acid Bacteria

Lactococcus lactis and Lactococcus cremoris

Dairy-Related Lactobacilli

Homofermentative Dairy Lactobacillus Species.

The Lacticaseibacillus Genus.

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

9780443159565

9780443159572

OCLC:

1525621576