Fundamentals of cheese science / Patrick F. Fox [and others].

Includes bibliographical references and index.

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

Machine converted from AACR2 source record.