000			08754cam a22003734i 4500
005			20211102070747.0
008			991013s2000 mdua b 001 0 eng d
010			_a 99053386
011			_aBIB MATCHES WORLDCAT
020			_a0834212609
020			_a9780834212602
035			_a(ATU)b10301689
035			_a(DLC) 99053386
035			_a(OCoLC)42652784
040			_aDLC _beng _erda _dATU
042			_apcc
050	0	0	_aSF271. _bF86 2000
082	0		_a637.3
100	1		_aFox, P. F., _eauthor. _9233151
245	1	0	_aFundamentals of cheese science / _cPatrick F. Fox [and others].
264		1	_aGaithersburg, MD : _bAspen Pub., _c2000.
300			_aix, 587 pages : _billustrations ; _c26 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_tPreface -- _gChapter 1. _tCheese: Historical Aspects -- _g1.1. _tIntroduction -- _g1.2. _tCheese Production and Consumption -- _g1.3. _tCheese Science and Technology -- _gChapter 2. _tOverview of Cheese Manufacture -- _g2.1. _tSelection of Milk -- _g2.2. _tStandardization of Milk Composition -- _g2.3. _tHeat Treatment of Milk -- _g2.4. _tCheese Color -- _g2.5. _tConversion of Milk to Cheese Curd -- _g2.6. _tRipening -- _g2.7. _tProcessed Cheese Products -- _g2.8. _tWhey and Whey Products -- _gChapter 3. _tChemistry of Milk Constituents -- _g3.1. _tIntroduction -- _g3.2. _tLactose -- _g3.3. _tMilk Lipids -- _g3.4. _tMilk Proteins -- _g3.5. _tMilk Salts -- _g3.6. _tpH of Milk -- _g3.7. _tPhysicochemical Properties of Milk -- _gChapter 4. _tBacteriology of Cheese Milk -- _g4.1. _tContamination of Raw Milk -- _g4.2. _tPasteurization -- _g4.3. _tAlternatives to Heat Treatment -- _g4.4. _tPrematuration -- _gChapter 5. _tStarter Cultures -- _g5.1. _tIntroduction -- _g5.2. _tTypes of Cultures -- _g5.3. _tTaxonomy -- _g5.4. _tMetabolism of Starters -- _g5.5. _tPlasmids -- _g5.6. _tInhibition of Acid Production -- _g5.7. _tBacteriophage -- _g5.8. _tBacteriocins -- _g5.9. _tProduction of Starters in Cheese Plants -- _g5.10. _tMeasurement of Generation Times -- _gChapter 6. _tEnzymatic Coagulation of Milk -- _g6.1. _tThe Primary Phase of Rennet Coagulation -- _g6.2. _tRennet -- _g6.3. _tFaAtors That Affect the Hydrolysis of k-Casein and the Primary Phase of Rennet Coagulation -- _g6.4. _tThe Secondary (Nonenzymatic) Phase of Coagulation and Gel Assembly -- _g6.5. _tFactors That Affect the Nonenzymatic Phase of Rennet Coagulation -- _g6.6. _tMeasurement of Rennet Coagulation Properties -- _g6.7. _tFactors That Affect Rennet Coagulation -- _g6.8. _tRennet Substitutes -- _g6.9. _tImmobilized Rennets -- _gChapter 7. _tPost-Coagulation Treatment of Renneted Milk Gel -- _g7.1. _tIntroduction -- _g7.2. _tMethods for Measuring Syneresis -- _g7.3. _tInfluence of Compositional Factors on Syneresis -- _g7.4. _tInfluence of Processing Variables on Syneresis -- _g7.5. _tKinetics and Mechanism of Syneresis -- _g7.6. _tTextured Cheese -- _g7.7. _tMolding and Pressing of Cheese Curd -- _g7.8. _tPackaging -- _gChapter 8. _tSalting of Cheese Curd -- _g8.1. _tIntroduction -- _g8.2. _tSalting of Cheese Curd -- _g8.3. _tEffect of Salt on Cheese Composition -- _g8.4. _tEffect of NaCl on the Microbiology of Cheese -- _g8.5. _tInfluence of NaCl on Enzymes in Cheese -- _g8.6. _tEffect of Salt on Cheese Quality -- _g8.7. _tNutritional Aspects of NaCl in Cheese -- _gChapter 9. _tCheese Yield -- _g9.1. _tIntroduction -- _g9.2. _tDefinition of Cheese Yield -- _g9.3. _tMeasurement of Cheese Yield and Efficiency -- _g9.4. _tPrediction of Cheese Yield -- _g9.5. _tFactors That Affect Cheese Yield -- _g9.6. _tConclusion -- _gChapter 10. _tMicrobiology of Cheese Ripening -- _g10.1. _tGeneral Features -- _g10.2. _tMicrobial Activity during Ripening -- _g10.3. _tGrowth of Starter Bacteria in Cheese -- _g10.4. _tGrowth of Nonstarter Lactic Acid Bacteria in Cheese -- _g10.5. _tOther Microorganisms in Ripening Cheese -- _g10.6. _tExamples of Microbial Growth in Cheese -- _g10.7. _tMicrobial Spoilage of Cheese -- _gChapter 11. _tBiochemistry of Cheese Ripening -- _g11.1. _tIntroduction -- _g11.2. _tRipening Agents in Cheese -- _g11.3. _tContribution of Individual Agents to Ripening -- _g11.4. _tGlycolysis and Related Events -- _g11.5. _tCitrate Metabolism -- _g11.6. _tLipolysis and Related Events -- _g11.7. _tProteolysis -- _g11.8. _tCharacterization of Proteolysis in Cheese -- _g11.9. _tCatabolism of Amino Acids and Related Events -- _g11.10. _tConclusion -- _gChapter 12. _tCheese Flavor -- _g12.1. _tIntroduction -- _g12.2. _tAnalytical Methods -- _g12.3. _tContribution of the Aqueous Phase of Cheese to Flavor -- _g12.4. _tContribution of Volatile Compounds to Cheese Flavor -- _g12.5. _tOff-Flavors in Cheese -- _g12.6. _tFormation of Flavor Compounds -- _g12.7. _tIntervarietal and Intravarietal Comparison of Cheese Ripening -- _g12.8. _tConclusion -- _gChapter 13. _tCheese Rheology and Texture -- _g13.1. _tIntroduction -- _g13.2. _tCheese Microstructure -- _g13.3. _tRheological Characteristics of Cheese -- _g13.4. _tCheese Texture -- _gChapter 14. _tFactors That Affect Cheese Quality -- _g14.1. _tIntroduction -- _g14.2. _tMilk Supply -- _g14.3. _tCoagulant (Rennet) -- _g14.4. _tStarter -- _g14.5. _tNonstarter Lactic Acid Bacteria (NSLAB) -- _g14.6. _tCheese Composition -- _g14.7. _tRipening Temperature -- _g14.8. _tConclusion -- _gChapter 15. _tAcceleration of Cheese Ripening -- _g15.1. _tIntroduction -- _g15.2. _tElevated Temperature -- _g15.3. _tExogenous Enzymes -- _g15.4. _tSelected, Activated, or Modified Starters -- _g15.5. _tAdjunct Starters -- _g15.6. _tSecondary Cultures -- _g15.7. _tEnzyme-Modified Cheese -- _g15.8. _tAddition of Amino Acids to Cheese Curd -- _g15.9. _tProspects for Accelerated Ripening -- _gChapter 16. _tFresh Acid-Curd Cheese Varieties -- _g16.1. _tIntroduction -- _g16.2. _tOverview of the Manufacturing Process for Fresh Acid-Curd Cheese Products -- _g16.3. _tPrinciples of Acid Milk Gel Formation -- _g16.4. _tPrerequisites for Gel Formation -- _g16.5. _tEffect of Gel Structure on Quality -- _g16.6. _tFactors That Influence the Structure of Acid Gels and the Quality of Fresh Cheese Products -- _g16.7. _tTreatments of the Separated Curd -- _g16.8. _tMajor Fresh Acid-Curd Cheese Varieties -- _gChapter 17. _tPrincipal Families of Cheese -- _g17.1. _tIntroduction -- _g17.2. _tRennet-Coagulated Cheeses -- _g17.3. _tAcid-Coagulated Cheeses -- _g17.4. _tHeat/Acid-Coagulated Cheeses -- _g17.5. _tConcentration and Crystallization -- _g17.6. _tUltrafiltration Technology in Cheesemaking -- _gAppendix 17-A. _tCompositions of Selected Cheese Varieties -- _gChapter 18. _tProcessed Cheese and Substitute or Imitation Cheese Products -- _g18.1. _tIntroduction -- _g18.2. _tPasteurized Processed Cheese Products -- _g18.3. _tImitation and Substitute Cheese Products -- _gChapter 19. _tCheese as a Food Ingredient -- _g19.1. _tIntroduction -- _g19.2. _tOverview of the Requirements of Cheese as an Ingredient -- _g19.3. _tFunctional Properties of Cheese as an Ingredient -- _g19.4. _tDried Cheese Products -- _g19.5. _tConclusion -- _gChapter 20. _tPathogens and Food-Poisoning Bacteria in Cheese -- _g20.1. _tIntroduction -- _g20.2. _tPathogens in Raw Milk -- _g20.3. _tPathogens in Cheese -- _g20.4. _tListeriosis -- _g20.5. _tPathogenic Escherichia Coli -- _g20.6. _tGrowth of Pathogens during Cheese Manufacture -- _g20.7. _tGrowth of Pathogens in Cheese during Ripening -- _g20.8. _tRaw Milk Cheeses -- _g20.9. _tControl of the Growth of Pathogens -- _g20.10. _tEnterococci -- _g20.11. _tBiogenic Amines -- _gChapter 21. _tNutritional Aspects of Cheese -- _g21.1. _tIntroduction -- _g21.2. _tFat and Cholesterol -- _g21.3. _tProtein and Carbohydrate -- _g21.4. _tVitamins and Minerals -- _g21.5. _tAdditives in Cheese -- _g21.6. _tCheese and Dental Caries -- _g21.7. _tMycotoxins -- _g21.8. _tBiogenic Amines in Cheese -- _gChapter 22. _tWhey and Whey Products -- _g22.1. _tIntroduction -- _g22.2. _tClarification of Whey -- _g22.3. _tConcentrated and Dried Whey Products -- _g22.4. _tLactose -- _g22.5. _tWhey Proteins -- _g22.6. _tWhey Cheese -- _g22.7. _tFermentation Products -- _g22.8. _tConclusion -- _gChapter 23. _tAnalytical Methods for Cheese -- _g23.1. _tIntroduction -- _g23.2. _tMethods of Sampling Cheese -- _g23.3. _tCompositional Analysis -- _g23.4. _tBiochemical Assessment of Cheese Ripening -- _g23.5. _tTechniques To Study Volatile Flavor Compounds -- _g23.6. _tMicrobiological Analysis of Cheese -- _g23.7. _tObjective Assessment of Cheese Texture -- _g23.8. _tSensory Analysis of Cheese Flavor and Texture -- _g23.9. _tDetection of Interspecies Adulteration of Milks and Cheeses -- _tTable of Sources -- _tIndex.
588			_aMachine converted from AACR2 source record.
650		0	_aCheese _9315170
907			_a.b10301689 _b15-09-20 _c27-10-15
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