Hosszú leírás:

Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.

Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).

• Thoroughly revised edition brings updated, new chapters that cover cheese structure, digestibility, acid-curd, and acid/heat coagulated cheeses
• Offers practical explanations and solutions to challenges, including case studies
• Presents content that is ideal for those learning and practicing the art of cheesemaking at all levels of research and production

Tartalomjegyzék:

Volume 1: GENERAL ASPECTS
Section 1. Introduction
1 Cheese: An overview
2 Milk for cheesemaking

Section 2. Coagulation of milk
3 Rennets: applied aspects
4-new authors Chymosin and other acid proteinases
5 Rennet-induced coagulation of milk
6 Syneresis of the rennet coagulum
7 Formation and structure of acid milk gels

Section 3. Starters & Manufacture
8 Starter Cultures: general aspects
9 Genetics of lactic acid bacteria
10 Bacteriophage
11-new authors Secondary and adjunct starters
12 Other components of the cheese microbiota
13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity

Section 4. Cheese Ripening
14 Cheese ripening: introduction and overview
15 Microbiological changes during ripening
16 Biochemistry of cheese ripening.
1. Metabolism of residual lactose and of lactate and citrate
17 Biochemistry of cheese ripening.
2. Lipolysis and metabolism of fatty acids
18-new authors Biochemistry of cheese ripening.
3. Proteolysis
19-new authors Biochemistry of cheese ripening.
4. Amino acid catabolism
20 Cheese flavour: Sensory and instrumental analysis
21 Acceleration and modification of cheese ripening
22 Structure and texture of cheese

Section 5. Public Health Aspects
23 Growth and survival of microbial pathogens in cheese
24 Mycotoxins in cheese
25-new authors Nutritional aspects of cheese
26-new chap Cheese structure and digestibility

Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPS
Section 1. Cheese Technology
27-new authors Factors affecting cheese quality
28 General aspects of cheese technology
29-new authors Application of membrane separation technology to cheese production
30-new authors Low-fat and low sodium cheese
31-new authors Cheese as a food ingredient (inc EMC)
32 Legislation
33 Diversity of cheese varieties: an overview
34 Extra-hard varieties
35-new authors Cheddar and related dry-salted cheese varieties
36 Gouda and related cheeses
37 Cheese with propionic acid fermentation
38 Surface mould-ripened cheeses
39 Blue cheese
40 Bacterial surface-ripened cheeses
41-new authors Varieties ripened under brine
42 Pasta-filata cheeses
43 Cheeses from ewes' and goats' milk
44 Cheeses from buffalo milk
45 Quarg
46-new chap Acid-curd and acid/heat coagulated cheeses
47 Scandinavian whey cheeses
48-new authors Processed cheese products