Fundamentals of cheese science /
Fox, P. F.,
Fundamentals of cheese science / Patrick F. Fox [and others]. - ix, 587 pages : illustrations ; 26 cm
Includes bibliographical references and index.
Preface -- Cheese: Historical Aspects -- Introduction -- Cheese Production and Consumption -- Cheese Science and Technology -- Overview of Cheese Manufacture -- Selection of Milk -- Standardization of Milk Composition -- Heat Treatment of Milk -- Cheese Color -- Conversion of Milk to Cheese Curd -- Ripening -- Processed Cheese Products -- Whey and Whey Products -- Chemistry of Milk Constituents -- Introduction -- Lactose -- Milk Lipids -- Milk Proteins -- Milk Salts -- pH of Milk -- Physicochemical Properties of Milk -- Bacteriology of Cheese Milk -- Contamination of Raw Milk -- Pasteurization -- Alternatives to Heat Treatment -- Prematuration -- Starter Cultures -- Introduction -- Types of Cultures -- Taxonomy -- Metabolism of Starters -- Plasmids -- Inhibition of Acid Production -- Bacteriophage -- Bacteriocins -- Production of Starters in Cheese Plants -- Measurement of Generation Times -- Enzymatic Coagulation of Milk -- The Primary Phase of Rennet Coagulation -- Rennet -- FaAtors That Affect the Hydrolysis of k-Casein and the Primary Phase of Rennet Coagulation -- The Secondary (Nonenzymatic) Phase of Coagulation and Gel Assembly -- Factors That Affect the Nonenzymatic Phase of Rennet Coagulation -- Measurement of Rennet Coagulation Properties -- Factors That Affect Rennet Coagulation -- Rennet Substitutes -- Immobilized Rennets -- Post-Coagulation Treatment of Renneted Milk Gel -- Introduction -- Methods for Measuring Syneresis -- Influence of Compositional Factors on Syneresis -- Influence of Processing Variables on Syneresis -- Kinetics and Mechanism of Syneresis -- Textured Cheese -- Molding and Pressing of Cheese Curd -- Packaging -- Salting of Cheese Curd -- Introduction -- Salting of Cheese Curd -- Effect of Salt on Cheese Composition -- Effect of NaCl on the Microbiology of Cheese -- Influence of NaCl on Enzymes in Cheese -- Effect of Salt on Cheese Quality -- Nutritional Aspects of NaCl in Cheese -- Cheese Yield -- Introduction -- Definition of Cheese Yield -- Measurement of Cheese Yield and Efficiency -- Prediction of Cheese Yield -- Factors That Affect Cheese Yield -- Conclusion -- Microbiology of Cheese Ripening -- General Features -- Microbial Activity during Ripening -- Growth of Starter Bacteria in Cheese -- Growth of Nonstarter Lactic Acid Bacteria in Cheese -- Other Microorganisms in Ripening Cheese -- Examples of Microbial Growth in Cheese -- Microbial Spoilage of Cheese -- Biochemistry of Cheese Ripening -- Introduction -- Ripening Agents in Cheese -- Contribution of Individual Agents to Ripening -- Glycolysis and Related Events -- Citrate Metabolism -- Lipolysis and Related Events -- Proteolysis -- Characterization of Proteolysis in Cheese -- Catabolism of Amino Acids and Related Events -- Conclusion -- Cheese Flavor -- Introduction -- Analytical Methods -- Contribution of the Aqueous Phase of Cheese to Flavor -- Contribution of Volatile Compounds to Cheese Flavor -- Off-Flavors in Cheese -- Formation of Flavor Compounds -- Intervarietal and Intravarietal Comparison of Cheese Ripening -- Conclusion -- Cheese Rheology and Texture -- Introduction -- Cheese Microstructure -- Rheological Characteristics of Cheese -- Cheese Texture -- Factors That Affect Cheese Quality -- Introduction -- Milk Supply -- Coagulant (Rennet) -- Starter -- Nonstarter Lactic Acid Bacteria (NSLAB) -- Cheese Composition -- Ripening Temperature -- Conclusion -- Acceleration of Cheese Ripening -- Introduction -- Elevated Temperature -- Exogenous Enzymes -- Selected, Activated, or Modified Starters -- Adjunct Starters -- Secondary Cultures -- Enzyme-Modified Cheese -- Addition of Amino Acids to Cheese Curd -- Prospects for Accelerated Ripening -- Fresh Acid-Curd Cheese Varieties -- Introduction -- Overview of the Manufacturing Process for Fresh Acid-Curd Cheese Products -- Principles of Acid Milk Gel Formation -- Prerequisites for Gel Formation -- Effect of Gel Structure on Quality -- Factors That Influence the Structure of Acid Gels and the Quality of Fresh Cheese Products -- Treatments of the Separated Curd -- Major Fresh Acid-Curd Cheese Varieties -- Principal Families of Cheese -- Introduction -- Rennet-Coagulated Cheeses -- Acid-Coagulated Cheeses -- Heat/Acid-Coagulated Cheeses -- Concentration and Crystallization -- Ultrafiltration Technology in Cheesemaking -- Compositions of Selected Cheese Varieties -- Processed Cheese and Substitute or Imitation Cheese Products -- Introduction -- Pasteurized Processed Cheese Products -- Imitation and Substitute Cheese Products -- Cheese as a Food Ingredient -- Introduction -- Overview of the Requirements of Cheese as an Ingredient -- Functional Properties of Cheese as an Ingredient -- Dried Cheese Products -- Conclusion -- Pathogens and Food-Poisoning Bacteria in Cheese -- Introduction -- Pathogens in Raw Milk -- Pathogens in Cheese -- Listeriosis -- Pathogenic Escherichia Coli -- Growth of Pathogens during Cheese Manufacture -- Growth of Pathogens in Cheese during Ripening -- Raw Milk Cheeses -- Control of the Growth of Pathogens -- Enterococci -- Biogenic Amines -- Nutritional Aspects of Cheese -- Introduction -- Fat and Cholesterol -- Protein and Carbohydrate -- Vitamins and Minerals -- Additives in Cheese -- Cheese and Dental Caries -- Mycotoxins -- Biogenic Amines in Cheese -- Whey and Whey Products -- Introduction -- Clarification of Whey -- Concentrated and Dried Whey Products -- Lactose -- Whey Proteins -- Whey Cheese -- Fermentation Products -- Conclusion -- Analytical Methods for Cheese -- Introduction -- Methods of Sampling Cheese -- Compositional Analysis -- Biochemical Assessment of Cheese Ripening -- Techniques To Study Volatile Flavor Compounds -- Microbiological Analysis of Cheese -- Objective Assessment of Cheese Texture -- Sensory Analysis of Cheese Flavor and Texture -- Detection of Interspecies Adulteration of Milks and Cheeses -- Table of Sources -- Index. Chapter 1. 1.1. 1.2. 1.3. Chapter 2. 2.1. 2.2. 2.3. 2.4. 2.5. 2.6. 2.7. 2.8. Chapter 3. 3.1. 3.2. 3.3. 3.4. 3.5. 3.6. 3.7. Chapter 4. 4.1. 4.2. 4.3. 4.4. Chapter 5. 5.1. 5.2. 5.3. 5.4. 5.5. 5.6. 5.7. 5.8. 5.9. 5.10. Chapter 6. 6.1. 6.2. 6.3. 6.4. 6.5. 6.6. 6.7. 6.8. 6.9. Chapter 7. 7.1. 7.2. 7.3. 7.4. 7.5. 7.6. 7.7. 7.8. Chapter 8. 8.1. 8.2. 8.3. 8.4. 8.5. 8.6. 8.7. Chapter 9. 9.1. 9.2. 9.3. 9.4. 9.5. 9.6. Chapter 10. 10.1. 10.2. 10.3. 10.4. 10.5. 10.6. 10.7. Chapter 11. 11.1. 11.2. 11.3. 11.4. 11.5. 11.6. 11.7. 11.8. 11.9. 11.10. Chapter 12. 12.1. 12.2. 12.3. 12.4. 12.5. 12.6. 12.7. 12.8. Chapter 13. 13.1. 13.2. 13.3. 13.4. Chapter 14. 14.1. 14.2. 14.3. 14.4. 14.5. 14.6. 14.7. 14.8. Chapter 15. 15.1. 15.2. 15.3. 15.4. 15.5. 15.6. 15.7. 15.8. 15.9. Chapter 16. 16.1. 16.2. 16.3. 16.4. 16.5. 16.6. 16.7. 16.8. Chapter 17. 17.1. 17.2. 17.3. 17.4. 17.5. 17.6. Appendix 17-A. Chapter 18. 18.1. 18.2. 18.3. Chapter 19. 19.1. 19.2. 19.3. 19.4. 19.5. Chapter 20. 20.1. 20.2. 20.3. 20.4. 20.5. 20.6. 20.7. 20.8. 20.9. 20.10. 20.11. Chapter 21. 21.1. 21.2. 21.3. 21.4. 21.5. 21.6. 21.7. 21.8. Chapter 22. 22.1. 22.2. 22.3. 22.4. 22.5. 22.6. 22.7. 22.8. Chapter 23. 23.1. 23.2. 23.3. 23.4. 23.5. 23.6. 23.7. 23.8. 23.9.
0834212609 9780834212602
99053386
Cheese
SF271. / F86 2000
637.3
Fundamentals of cheese science / Patrick F. Fox [and others]. - ix, 587 pages : illustrations ; 26 cm
Includes bibliographical references and index.
Preface -- Cheese: Historical Aspects -- Introduction -- Cheese Production and Consumption -- Cheese Science and Technology -- Overview of Cheese Manufacture -- Selection of Milk -- Standardization of Milk Composition -- Heat Treatment of Milk -- Cheese Color -- Conversion of Milk to Cheese Curd -- Ripening -- Processed Cheese Products -- Whey and Whey Products -- Chemistry of Milk Constituents -- Introduction -- Lactose -- Milk Lipids -- Milk Proteins -- Milk Salts -- pH of Milk -- Physicochemical Properties of Milk -- Bacteriology of Cheese Milk -- Contamination of Raw Milk -- Pasteurization -- Alternatives to Heat Treatment -- Prematuration -- Starter Cultures -- Introduction -- Types of Cultures -- Taxonomy -- Metabolism of Starters -- Plasmids -- Inhibition of Acid Production -- Bacteriophage -- Bacteriocins -- Production of Starters in Cheese Plants -- Measurement of Generation Times -- Enzymatic Coagulation of Milk -- The Primary Phase of Rennet Coagulation -- Rennet -- FaAtors That Affect the Hydrolysis of k-Casein and the Primary Phase of Rennet Coagulation -- The Secondary (Nonenzymatic) Phase of Coagulation and Gel Assembly -- Factors That Affect the Nonenzymatic Phase of Rennet Coagulation -- Measurement of Rennet Coagulation Properties -- Factors That Affect Rennet Coagulation -- Rennet Substitutes -- Immobilized Rennets -- Post-Coagulation Treatment of Renneted Milk Gel -- Introduction -- Methods for Measuring Syneresis -- Influence of Compositional Factors on Syneresis -- Influence of Processing Variables on Syneresis -- Kinetics and Mechanism of Syneresis -- Textured Cheese -- Molding and Pressing of Cheese Curd -- Packaging -- Salting of Cheese Curd -- Introduction -- Salting of Cheese Curd -- Effect of Salt on Cheese Composition -- Effect of NaCl on the Microbiology of Cheese -- Influence of NaCl on Enzymes in Cheese -- Effect of Salt on Cheese Quality -- Nutritional Aspects of NaCl in Cheese -- Cheese Yield -- Introduction -- Definition of Cheese Yield -- Measurement of Cheese Yield and Efficiency -- Prediction of Cheese Yield -- Factors That Affect Cheese Yield -- Conclusion -- Microbiology of Cheese Ripening -- General Features -- Microbial Activity during Ripening -- Growth of Starter Bacteria in Cheese -- Growth of Nonstarter Lactic Acid Bacteria in Cheese -- Other Microorganisms in Ripening Cheese -- Examples of Microbial Growth in Cheese -- Microbial Spoilage of Cheese -- Biochemistry of Cheese Ripening -- Introduction -- Ripening Agents in Cheese -- Contribution of Individual Agents to Ripening -- Glycolysis and Related Events -- Citrate Metabolism -- Lipolysis and Related Events -- Proteolysis -- Characterization of Proteolysis in Cheese -- Catabolism of Amino Acids and Related Events -- Conclusion -- Cheese Flavor -- Introduction -- Analytical Methods -- Contribution of the Aqueous Phase of Cheese to Flavor -- Contribution of Volatile Compounds to Cheese Flavor -- Off-Flavors in Cheese -- Formation of Flavor Compounds -- Intervarietal and Intravarietal Comparison of Cheese Ripening -- Conclusion -- Cheese Rheology and Texture -- Introduction -- Cheese Microstructure -- Rheological Characteristics of Cheese -- Cheese Texture -- Factors That Affect Cheese Quality -- Introduction -- Milk Supply -- Coagulant (Rennet) -- Starter -- Nonstarter Lactic Acid Bacteria (NSLAB) -- Cheese Composition -- Ripening Temperature -- Conclusion -- Acceleration of Cheese Ripening -- Introduction -- Elevated Temperature -- Exogenous Enzymes -- Selected, Activated, or Modified Starters -- Adjunct Starters -- Secondary Cultures -- Enzyme-Modified Cheese -- Addition of Amino Acids to Cheese Curd -- Prospects for Accelerated Ripening -- Fresh Acid-Curd Cheese Varieties -- Introduction -- Overview of the Manufacturing Process for Fresh Acid-Curd Cheese Products -- Principles of Acid Milk Gel Formation -- Prerequisites for Gel Formation -- Effect of Gel Structure on Quality -- Factors That Influence the Structure of Acid Gels and the Quality of Fresh Cheese Products -- Treatments of the Separated Curd -- Major Fresh Acid-Curd Cheese Varieties -- Principal Families of Cheese -- Introduction -- Rennet-Coagulated Cheeses -- Acid-Coagulated Cheeses -- Heat/Acid-Coagulated Cheeses -- Concentration and Crystallization -- Ultrafiltration Technology in Cheesemaking -- Compositions of Selected Cheese Varieties -- Processed Cheese and Substitute or Imitation Cheese Products -- Introduction -- Pasteurized Processed Cheese Products -- Imitation and Substitute Cheese Products -- Cheese as a Food Ingredient -- Introduction -- Overview of the Requirements of Cheese as an Ingredient -- Functional Properties of Cheese as an Ingredient -- Dried Cheese Products -- Conclusion -- Pathogens and Food-Poisoning Bacteria in Cheese -- Introduction -- Pathogens in Raw Milk -- Pathogens in Cheese -- Listeriosis -- Pathogenic Escherichia Coli -- Growth of Pathogens during Cheese Manufacture -- Growth of Pathogens in Cheese during Ripening -- Raw Milk Cheeses -- Control of the Growth of Pathogens -- Enterococci -- Biogenic Amines -- Nutritional Aspects of Cheese -- Introduction -- Fat and Cholesterol -- Protein and Carbohydrate -- Vitamins and Minerals -- Additives in Cheese -- Cheese and Dental Caries -- Mycotoxins -- Biogenic Amines in Cheese -- Whey and Whey Products -- Introduction -- Clarification of Whey -- Concentrated and Dried Whey Products -- Lactose -- Whey Proteins -- Whey Cheese -- Fermentation Products -- Conclusion -- Analytical Methods for Cheese -- Introduction -- Methods of Sampling Cheese -- Compositional Analysis -- Biochemical Assessment of Cheese Ripening -- Techniques To Study Volatile Flavor Compounds -- Microbiological Analysis of Cheese -- Objective Assessment of Cheese Texture -- Sensory Analysis of Cheese Flavor and Texture -- Detection of Interspecies Adulteration of Milks and Cheeses -- Table of Sources -- Index. Chapter 1. 1.1. 1.2. 1.3. Chapter 2. 2.1. 2.2. 2.3. 2.4. 2.5. 2.6. 2.7. 2.8. Chapter 3. 3.1. 3.2. 3.3. 3.4. 3.5. 3.6. 3.7. Chapter 4. 4.1. 4.2. 4.3. 4.4. Chapter 5. 5.1. 5.2. 5.3. 5.4. 5.5. 5.6. 5.7. 5.8. 5.9. 5.10. Chapter 6. 6.1. 6.2. 6.3. 6.4. 6.5. 6.6. 6.7. 6.8. 6.9. Chapter 7. 7.1. 7.2. 7.3. 7.4. 7.5. 7.6. 7.7. 7.8. Chapter 8. 8.1. 8.2. 8.3. 8.4. 8.5. 8.6. 8.7. Chapter 9. 9.1. 9.2. 9.3. 9.4. 9.5. 9.6. Chapter 10. 10.1. 10.2. 10.3. 10.4. 10.5. 10.6. 10.7. Chapter 11. 11.1. 11.2. 11.3. 11.4. 11.5. 11.6. 11.7. 11.8. 11.9. 11.10. Chapter 12. 12.1. 12.2. 12.3. 12.4. 12.5. 12.6. 12.7. 12.8. Chapter 13. 13.1. 13.2. 13.3. 13.4. Chapter 14. 14.1. 14.2. 14.3. 14.4. 14.5. 14.6. 14.7. 14.8. Chapter 15. 15.1. 15.2. 15.3. 15.4. 15.5. 15.6. 15.7. 15.8. 15.9. Chapter 16. 16.1. 16.2. 16.3. 16.4. 16.5. 16.6. 16.7. 16.8. Chapter 17. 17.1. 17.2. 17.3. 17.4. 17.5. 17.6. Appendix 17-A. Chapter 18. 18.1. 18.2. 18.3. Chapter 19. 19.1. 19.2. 19.3. 19.4. 19.5. Chapter 20. 20.1. 20.2. 20.3. 20.4. 20.5. 20.6. 20.7. 20.8. 20.9. 20.10. 20.11. Chapter 21. 21.1. 21.2. 21.3. 21.4. 21.5. 21.6. 21.7. 21.8. Chapter 22. 22.1. 22.2. 22.3. 22.4. 22.5. 22.6. 22.7. 22.8. Chapter 23. 23.1. 23.2. 23.3. 23.4. 23.5. 23.6. 23.7. 23.8. 23.9.
0834212609 9780834212602
99053386
Cheese
SF271. / F86 2000
637.3