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E-grāmata: Fundamentals of Cheese Science

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  • Formāts: EPUB+DRM
  • Izdošanas datums: 22-Aug-2016
  • Izdevniecība: Springer-Verlag New York Inc.
  • Valoda: eng
  • ISBN-13: 9781489976819
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Fundamentals of Cheese SciencePalielināt
  • Formāts: EPUB+DRM
  • Izdošanas datums: 22-Aug-2016
  • Izdevniecība: Springer-Verlag New York Inc.
  • Valoda: eng
  • ISBN-13: 9781489976819
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

1 Cheese: Historical Aspects
1(10)
1.1 Introduction
2(5)
1.2 Cheese Production and Consumption
7(2)
1.3 Cheese Science and Technology
9(2)
References
9(1)
Suggested Reading
10(1)
2 Overview of Cheese Manufacture
11(16)
2.1 Selection of Milk
13(1)
2.2 Standardization of Milk Composition
13(1)
2.3 Heat Treatment of Milk
14(1)
2.4 Cheese Colour
15(2)
2.5 Conversion of Milk to Cheese Curd
17(6)
2.6 Ripening
23(1)
2.7 Processed Cheese Products
24(1)
2.8 Whey and Whey Products
25(2)
3 Principal Families of Cheese
27(44)
3.1 Introduction
27(7)
3.2 Rennet-Coagulated Cheeses
34(26)
3.3 Acid-Coagulated Cheeses
60(1)
3.4 Heat/Acid-Coagulated Cheeses
60(1)
3.5 Concentration/Crystallization
61(2)
3.6 Visual Appearance of Selected Cheeses
63(1)
3.7 Ultrafiltration Technology in Cheesemaking
63(8)
References
68(1)
Suggested Reading
69(2)
4 Chemistry of Milk Constituents
71(34)
4.1 Introduction
71(2)
4.2 Lactose and Other Carbohydrates
73(6)
4.3 Milk Lipids
79(9)
4.4 Milk Proteins
88(11)
4.5 Milk Salts
99(1)
4.6 pH of Milk
100(1)
4.7 Physico-Chemical Properties of Milk
101(4)
References
102(3)
5 Bacteriology of Cheese Milk
105(16)
5.1 Introduction
105(1)
5.2 Sources of Microorganisms
105(2)
5.3 Mastitis and Other Diseases
107(2)
5.4 Milking Machines and Bulk Tanks
109(2)
5.5 Natural Inhibitors
111(1)
5.6 Pathogens in Raw Milk
111(2)
5.7 Raw Milk Cheeses
113(1)
5.8 Pasteurisation
113(2)
5.9 Alternatives to Heat Treatment
115(3)
5.10 Standards for Raw Milk
118(3)
Suggested Reading
119(2)
6 Starter Cultures
121(64)
6.1 Introduction
121(1)
6.2 Types of Starters
122(11)
6.3 Adjunct Cultures
133(1)
6.4 Measurement of Growth
134(1)
6.5 Effect of Temperature
135(1)
6.6 Taxonomy
136(5)
6.7 Phylogeny
141(2)
6.8 Metabolism of Starters
143(10)
6.9 Respiration in Lactic Acid Bacteria
153(1)
6.10 Citrate
154(4)
6.11 Exopolysaccharide Production
158(1)
6.12 Plasmids
159(1)
6.13 Genome Sequences
159(1)
6.14 Inhibition of Acid Production
160(15)
6.15 Bacteriocins
175(3)
6.16 Production of Bulk Cultures in Cheese Plants
178(2)
6.17 DVS and DVI Cultures
180(5)
Suggested Reading
180(5)
7 Enzymatic Coagulation of Milk
185(46)
7.1 Introduction
185(1)
7.2 Primary Phase of Rennet Coagulation
186(3)
7.3 Rennet
189(1)
7.4 Factors that Affect the Hydrolysis of κ-Casein and the Primary Phase of Rennet Coagulation
190(2)
7.5 Secondary (Non-enzymatic) Phase of Coagulation and Gel Assembly
192(7)
7.6 Factors that Affect the Non-enzymatic Phase of Rennet Coagulation
199(2)
7.7 Measurement of Rennet Coagulation Properties
201(9)
7.8 Factors that Affect Rennet Coagulation
210(10)
7.9 Rennet Substitutes
220(5)
7.10 Immobilized Rennets
225(6)
References
226(5)
8 Post-Coagulation Treatment of the Renneted-Milk Gel
231(20)
8.1 Introduction
231(1)
8.2 Methods for Measuring Syneresis
232(1)
8.3 Influence of Compositional Factors on Syneresis
233(1)
8.4 Influence of Processing Variables on Syneresis
234(5)
8.5 Kinetics and Mechanism of Syneresis
239(1)
8.6 Textured Cheese
240(6)
8.7 Moulding and Pressing of Cheese Curd
246(2)
8.8 Packaging
248(3)
References
249(2)
9 Salting of Cheese Curd
251(28)
9.1 Introduction
251(2)
9.2 Salt in Different Cheese Varieties
253(1)
9.3 The Major Functions of Salt in Cheese
253(3)
9.4 Salting Methods
256(1)
9.5 Brine-Salting
257(6)
9.6 Dry Salting of Cheese
263(5)
9.7 Effect of Salt on Cheese Composition
268(2)
9.8 Effect of NaCl on the Microbiology of Cheese
270(3)
9.9 Influence of NaCl on Enzymes in Cheese
273(1)
9.10 Effect of Salt on Cheese Quality
274(1)
9.11 Nutritional Aspects of NaCl in Cheese
275(4)
References
275(4)
10 Cheese Yield
279(54)
10.1 Introduction
280(1)
10.2 Definition and Expression of Cheese Yield
280(3)
10.3 Measurement of Cheese Yield and Efficiency
283(5)
10.4 Prediction of Cheese Yield
288(7)
10.5 Factors That Affect Cheese Yield
295(29)
10.6 Conclusions
324(9)
References
325(6)
Suggested Reading
331(2)
11 Microbiology of Cheese Ripening
333(58)
11.1 Introduction
333(1)
11.2 Microbial Activity During Ripening
334(1)
11.3 Water and Water Activity
334(2)
11.4 Salt
336(3)
11.5 Oxidation-Reduction Potential
339(1)
11.6 pH and Organic Acids
340(1)
11.7 Nitrate
340(1)
11.8 Temperature
341(1)
11.9 Growth of Starter Bacteria in Cheese
342(2)
11.10 Growth of Non-Starter Lactic Acid Bacteria in Cheese
344(3)
11.11 Spatial Development of Bacteria in Cheese
347(1)
11.12 Non-Starter Lactic Acid Bacteria as Adjunct Cultures
348(1)
11.13 Enterococci
349(2)
11.14 Secondary Microorganisms in Ripening Cheese
351(1)
11.15 Molecular Methods of Identification
351(1)
11.16 Development of Microorganisms in Different Cheeses
352(21)
11.17 Microbial Spoilage of Cheese
373(2)
11.18 Probiotics
375(1)
11.19 Non-Lactic Genera of Bacteria Found in Cheese
376(5)
11.20 Yeast and Moulds
381(10)
Suggested Reading
386(1)
References
386(5)
12 Biochemistry of Cheese Ripening
391(52)
12.1 Introduction
391(1)
12.2 Ripening Agents in Cheese
392(1)
12.3 Contribution of Individual Agents to Ripening
393(2)
12.4 Metabolism of Residual Lactose and of Lactate and Citrate
395(10)
12.5 Citrate Metabolism
405(1)
12.6 Lipolysis and Related Events
406(8)
12.7 Proteolysis
414(14)
12.8 Characterization of Proteolysis in Cheese
428(8)
12.9 Catabolism of Amino Acids and Related Events
436(2)
12.10 Conclusions
438(5)
References
439(4)
13 Cheese Flavour
443(32)
Kieran N. Kilcawley
13.1 Introduction
444(1)
13.2 Sensory Analysis
444(8)
13.3 Characteristics of Cheese Flavour
452(1)
13.4 Analysis of Cheese Flavour
452(4)
13.5 Analysis of Volatile Compounds
456(12)
13.6 Aroma Compounds in Specific Cheeses
468(3)
13.7 Conclusion
471(4)
References
472(3)
14 Cheese: Structure, Rheology and Texture
475(58)
14.1 Introduction to Cheese Rheology
476(1)
14.2 Relationship Between Cheese Rheology and Texture
477(3)
14.3 Cheese Structure
480(4)
14.4 Rheological Concepts
484(6)
14.5 Model of Cheese Rheology Based on Creep and Recovery Experiments
490(4)
14.6 Measurement of the Rheological Behaviour of Cheese
494(13)
14.7 Factors That Influence the Rheological Characteristics of Cheese as Measured Using Large Strain Uniaxial Compression
507(15)
14.8 Cheese Texture
522(11)
References
527(5)
Suggested Reading
532(1)
15 Factors that Affect Cheese Quality
533(10)
15.1 Introduction
533(1)
15.2 Milk Supply
534(2)
15.3 Coagulant (Rennet)
536(1)
15.4 Starter
537(1)
15.5 Non-starter Lactic Acid Bacteria (NSLAB)
537(1)
15.6 Cheese Composition
538(3)
15.7 Ripening Temperature
541(1)
15.8 Conclusions
541(2)
References
542(1)
16 Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties
543(46)
16.1 Introduction
543(3)
16.2 Overview of the Manufacturing Process for Fresh Acid-Curd Cheese Products
546(1)
16.3 Principles and Mechanism of Acid-Induced Gelation of Milk
546(11)
16.4 Gel Syneresis
557(3)
16.5 Factors that Influence the Rheology and Syneresis of Acid-Induced Milk Gels
560(8)
16.6 Treatments of the Concentrated Gel after Whey Separation
568(3)
16.7 Major Fresh Acid-Curd Cheese Varieties
571(12)
16.8 Whey Cheeses
583(6)
References
584(4)
Suggested Reading
588(1)
17 Processed Cheese and Substitute/Imitation Cheese Products
589(40)
17.1 Introduction
590(1)
17.2 Pasteurized Processed Cheese Products
590(24)
17.3 Imitation and Substitute Cheese Products, and Tofu
614(15)
References
623(3)
Suggested Reading
626(3)
18 Cheese as an Ingredient
629(52)
18.1 Introduction and Definitions
630(6)
18.2 Overview of Functional Requirements of Cheese as an Ingredient
636(2)
18.3 Basis of Functional Properties in Cheese
638(8)
18.4 Evaluation of the Rheological-Related Functional Properties of Cheese
646(6)
18.5 Effects of Different Factors on the Functionality of Unheated Cheese
652(2)
18.6 Effects of Different Factors on the Functionality of Heated Cheese
654(13)
18.7 Dried Cheese Products
667(9)
18.8 Conclusions
676(5)
References
677(2)
Suggested Reading
679(2)
19 Pathogens in Cheese and Foodborne Illnesses
681(34)
19.1 Pathogens in Cheese
688(6)
19.2 Growth of Pathogens in Cheese During Manufacture
694(5)
19.3 Growth of Pathogens in Cheese During Ripening
699(6)
19.4 Raw Milk Cheeses
705(1)
19.5 Control of Growth of Pathogens
706(2)
19.6 Stresses and Survival of Pathogens
708(1)
19.7 Biogenic Amines
708(7)
References
709(3)
Suggested Reading
712(3)
20 Nutritional Aspects of Cheese
715(16)
Y.C. O'Callaghan
T.P. O'Connor
N.M. O'Brien
20.1 Introduction
716(1)
20.2 Fat and Cholesterol
716(2)
20.3 Protein and Carbohydrate
718(1)
20.4 Vitamins and Minerals
719(4)
20.5 Additives in Cheese
723(1)
20.6 Cheese and Dental Caries
723(1)
20.7 Mycotoxins
724(4)
20.8 Biogenic Amines in Cheese
728(3)
References
729(2)
21 Current Legislation on Cheese
731(24)
Michael Hickey
21.1 Background
732(4)
21.2 International Standards for Cheese Developed by the Codex Alimentarius Commission
736(2)
21.3 European Legislation Pertaining to Cheese
738(3)
21.4 EU Food Additive Legislation
741(1)
21.5 EU Food Labelling Legislation
742(1)
21.6 Cheese Legislation in the United Kingdom
743(2)
21.7 Ireland
745(1)
21.8 US Legislation on Cheese
746(3)
21.9 Cheese Legislation in a Selection of Other Countries
749(1)
21.10 Summary
749(6)
References
751(4)
22 Whey and Whey Products
755(16)
22.1 Introduction
755(2)
22.2 Clarification of Whey
757(1)
22.3 Whey Beverages
758(1)
22.4 Concentrated and Dried Whey Products
758(1)
22.5 Lactose
759(6)
22.6 Whey Proteins
765(2)
22.7 Whey Cheese
767(1)
22.8 Conclusions
767(4)
References and Suggested Reading
768(3)
Index 771
PF Fox PhD DScPatrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland.  His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes.  He is the editor or author of a large number of publications which have become highly cited. PLH McSweeney PhD DScPaul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland.  The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture.  He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews. T.P. Guinee, PhDTimothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems.  T.M. Cogan, PhDTimothy Cogan  is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.
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