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Table of Contents
Preface to Second Edition; About the Authors; Chapter 1: Cheese: Historical Aspects; 1.1 Introduction; 1.2 Cheese Production and Consumption; 1.3 Cheese Science and Technology; References; Suggested Reading; 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 Colour; 2.5 Conversion of Milk to Cheese Curd; 2.5.1 Acidification; 2.5.2 Coagulation; 2.5.3 Post-Coagulation Operations; 2.5.4 Removal of Whey, Moulding and Pressing of the Curd; 2.5.5 Special Operations; 2.5.6 Salting.
2.5.7 Application of Ultrafiltration in Cheesemaking; 2.6 Ripening; 2.7 Processed Cheese Products; 2.8 Whey and Whey Products; Chapter 3: Principal Families of Cheese; 3.1 Introduction; 3.1.1 Rennet-Coagulated Cheeses; 3.2 Rennet-Coagulated Cheeses; 3.2.1 Internal Bacterially-Ripened Varieties; 3.2.1.1 Extra-Hard Cheeses; 3.2.1.2 Hard Varieties; 3.2.1.3 Semi-Hard Varieties; 3.2.1.4 Cheeses with Eyes; 3.2.1.5 High Salt Varieties; 3.2.1.6 Pasta Filata Varieties; 3.2.2 Mould-Ripened Cheeses; 3.2.2.1 Surface Mould-Ripened Varieties; 3.2.2.2 Blue-Veined Cheeses; 3.2.3 Surface Smear-Ripened Cheeses.
3.3 Acid-Coagulated Cheeses; 3.4 Heat/Acid-Coagulated Cheeses; 3.5 Concentration/Crystallization; 3.6 Visual Appearance of Selected Cheeses; 3.7 Ultrafiltration Technology in Cheesemaking; References; Suggested Reading; Chapter 4: Chemistry of Milk Constituents; 4.1 Introduction; 4.2 Lactose and Other Carbohydrates; 4.2.1 Structure of Lactose; 4.2.2 Biosynthesis of Lactose; 4.2.3 Lactose Equilibrium in Solution; 4.3 Milk Lipids; 4.3.1 Milk Fat as a Emulsion; 4.4 Milk Proteins; 4.4.1 The Caseins; 4.4.2 The Casein Micelle; 4.4.3 Whey Proteins; 4.4.4 Minor Proteins; 4.5 Milk Salts; 4.6 pH of Milk.
4.7 Physico-Chemical Properties of Milk; References; Chapter 5: Bacteriology of Cheese Milk; 5.1 Introduction; 5.2 Sources of Microorganisms; 5.3 Mastitis and Other Diseases; 5.4 Milking Machines and Bulk Tanks; 5.5 Natural Inhibitors; 5.6 Pathogens in Raw Milk; 5.7 Raw Milk Cheeses; 5.8 Pasteurisation; 5.9 Alternatives to Heat Treatment; 5.9.1 Treatment with Hydrogen Peroxide; 5.9.2 Lactoperoxidase-H₂O₂-Thiocyanate; 5.9.3 Bactofugation; 5.9.4 Microfiltration; 5.9.5 Pre-Maturation; 5.10 Standards for Raw Milk; Suggested Reading; References; Chapter 6: Starter Cultures; 6.1 Introduction.
6.2 Types of Starters; 6.2.1 Mesophilic Mixed Cultures; 6.2.2 Thermophilic Mixed Cultures; 6.2.3 Defined-Strain Cultures; 6.2.4 Natural Cultures; 6.2.5 Molecular Analysis of Cultures; 6.2.6 New Sources of Starters; 6.3 Adjunct Cultures; 6.4 Measurement of Growth; 6.5 Effect of Temperature; 6.6 Taxonomy; 6.6.1 Lactococcus; 6.6.2 Enterococcus; 6.6.3 Streptococcus; 6.6.4 Leuconostoc; 6.6.5 Lactobacillus; 6.7 Phylogeny; 6.8 Metabolism of Starters; 6.8.1 Proteolysis; 6.8.2 Arginine Metabolism; 6.8.3 Lactose Metabolism; 6.8.4 Excretion of End-Products; 6.9 Respiration in Lactic Acid Bacteria.
6.10 Citrate.
2.5.7 Application of Ultrafiltration in Cheesemaking; 2.6 Ripening; 2.7 Processed Cheese Products; 2.8 Whey and Whey Products; Chapter 3: Principal Families of Cheese; 3.1 Introduction; 3.1.1 Rennet-Coagulated Cheeses; 3.2 Rennet-Coagulated Cheeses; 3.2.1 Internal Bacterially-Ripened Varieties; 3.2.1.1 Extra-Hard Cheeses; 3.2.1.2 Hard Varieties; 3.2.1.3 Semi-Hard Varieties; 3.2.1.4 Cheeses with Eyes; 3.2.1.5 High Salt Varieties; 3.2.1.6 Pasta Filata Varieties; 3.2.2 Mould-Ripened Cheeses; 3.2.2.1 Surface Mould-Ripened Varieties; 3.2.2.2 Blue-Veined Cheeses; 3.2.3 Surface Smear-Ripened Cheeses.
3.3 Acid-Coagulated Cheeses; 3.4 Heat/Acid-Coagulated Cheeses; 3.5 Concentration/Crystallization; 3.6 Visual Appearance of Selected Cheeses; 3.7 Ultrafiltration Technology in Cheesemaking; References; Suggested Reading; Chapter 4: Chemistry of Milk Constituents; 4.1 Introduction; 4.2 Lactose and Other Carbohydrates; 4.2.1 Structure of Lactose; 4.2.2 Biosynthesis of Lactose; 4.2.3 Lactose Equilibrium in Solution; 4.3 Milk Lipids; 4.3.1 Milk Fat as a Emulsion; 4.4 Milk Proteins; 4.4.1 The Caseins; 4.4.2 The Casein Micelle; 4.4.3 Whey Proteins; 4.4.4 Minor Proteins; 4.5 Milk Salts; 4.6 pH of Milk.
4.7 Physico-Chemical Properties of Milk; References; Chapter 5: Bacteriology of Cheese Milk; 5.1 Introduction; 5.2 Sources of Microorganisms; 5.3 Mastitis and Other Diseases; 5.4 Milking Machines and Bulk Tanks; 5.5 Natural Inhibitors; 5.6 Pathogens in Raw Milk; 5.7 Raw Milk Cheeses; 5.8 Pasteurisation; 5.9 Alternatives to Heat Treatment; 5.9.1 Treatment with Hydrogen Peroxide; 5.9.2 Lactoperoxidase-H₂O₂-Thiocyanate; 5.9.3 Bactofugation; 5.9.4 Microfiltration; 5.9.5 Pre-Maturation; 5.10 Standards for Raw Milk; Suggested Reading; References; Chapter 6: Starter Cultures; 6.1 Introduction.
6.2 Types of Starters; 6.2.1 Mesophilic Mixed Cultures; 6.2.2 Thermophilic Mixed Cultures; 6.2.3 Defined-Strain Cultures; 6.2.4 Natural Cultures; 6.2.5 Molecular Analysis of Cultures; 6.2.6 New Sources of Starters; 6.3 Adjunct Cultures; 6.4 Measurement of Growth; 6.5 Effect of Temperature; 6.6 Taxonomy; 6.6.1 Lactococcus; 6.6.2 Enterococcus; 6.6.3 Streptococcus; 6.6.4 Leuconostoc; 6.6.5 Lactobacillus; 6.7 Phylogeny; 6.8 Metabolism of Starters; 6.8.1 Proteolysis; 6.8.2 Arginine Metabolism; 6.8.3 Lactose Metabolism; 6.8.4 Excretion of End-Products; 6.9 Respiration in Lactic Acid Bacteria.
6.10 Citrate.