Fundamentals of Cheese Science is a practical, basic introduction to the scientific aspects of cheese. This book is written for personnel involved in various production and quality control functions in the cheese industry, as well as students of the subject.

Contents

Cheese: Historical Aspects
Cheese Production and Consumption
Cheese Science and Technology

Overview of Cheese Manufacture
Selection of Milk
Standardization of Milk Composition
Heat Treatment of Milk
Cheese Color
Conversion of Milk to Cheese Curd
Ripening
Processed Cheese Products
Whey and Whey Products

Chemistry of Milk Constituents
Lactose
Milk Lipids
Milk Proteins
Milk Salts
pH of Milk
Physicochemical Properties of Milk

Bacteriology of Cheese Milk
Contamination of Raw Milk
Pasteurization
Alternatives to Heat Treatment
Prematuration

Starter Cultures
Types of Cultures
Taxonomy
Metabolism of Starters
Plasmids
Inhibition of Acid Production
Bacteriophage
Bacteriocins
Production of Starters in Cheese Plants
Measurement of Generation Times

Enzymatic Coagulation of Milk
the Primary Phase of Rennet Coagulation
Rennet
Factors That Affect the Hydrolysis of κ-Casein and the Primary Phase of Rennet Coagulation
The Secondary Phase of Coagulation and Gel Assembly
Factors That Affect the Nonenzymatic Phase of Rennet Coagulation
Measurement of Rennet Coagulation Properties
Factors That Affect Rennet Coagulation
Rennet Substitutes
Immobilized Rennets

Post-Coagulation Treatment of Renneted Milk Gel
Methods for Measuring Syneresis
Influence of Compositional Factors on Syneresis
Influence of Processing Variables on Syneresis
Kinetics and Mechanism of Syneresis
Textured Cheese
Molding and Pressing of Cheese Curd
Packaging

Salting of Cheese Curd
Salting of Cheese Curd
Effect of Salt on Cheese Composition
Effect of NaCl on the Microbiology of Cheese
Influence of NaCl on Enzymes in Cheese
Effect of Salt on Cheese Quality
Nutritional Aspects of NaCl in Cheese

Cheese Yield
Definition of Cheese Yield
Measurement of Cheese Yield and Efficiency
Prediction of Cheese Yield

Microbiology of Cheese Ripening
General Features
Microbial Activity during Ripening
Growth of Starter Bacteria in Cheese
Growth of Nonstarter Lactic Acid Bacteria in Cheese
Other Microorganisms in Ripening Cheese
Examples of Microbial Growth in Cheese
Microbial Spoilage of Cheese

Biochemistry of Cheese Ripening
Ripening Agents in Cheese
Contribution of Individual Agents to Ripening
Glycolysis and Related Events
Citrate Metabolism
Lipolysis and Related Events
Proteolysis
Characterization of Proteolysis in Cheese
Catabolism of Amino Acids and Related Events

Cheese Flavor
Analytical Methods
Contribution of the Aqueous Phase of Cheese to Flavor
Off-Flavors in Cheese
Formation of Flavor Compounds
Intervarietal and Intravarietal Comparison of Cheese Ripening

Cheese Rheology and Texture
Cheese Microstructure
Rheological Characteristics of Cheese
Cheese Texture

Factors That Affect Cheese Quality
Milk Supply
Coagulant (Rennet)
Starter
Nonstarter Lactic Acid Bacteria (NSLAB)
Cheese Composition
Ripening Temperature

Acceleration of Cheese Ripening
Elevated Temperature
Exogenous Enzymes
Selected, Activated, or Modified Starters
Adjunct Starters
Secondary Cultures
Enzyme-Modified Cheese
Addition of Amino Acids to Cheese Curd
Prospects for Accelerated Ripening

Fresh Acid-Curd Cheese Varieties
Overview of the Manufacturing Process for Fresh Acid-Curd Cheese Products
Principles of Acid Milk Gel Formation
Effect of Gel Structure on Quality
Factors That Influence the Structure of Acid Gels and the Quality of Fresh Cheese Products
Treatments of the Separated Curd
Major Fresh Acid-Curd Cheese Varieties

Principal Families of Cheese
rennet-Coagulated Cheeses
Acid-Coagulated Cheeses
Heat/Acid-Coagulated Cheeses
Concentration and Crystallization
Ultrafiltration Technology in Cheesemaking

Processed Cheese and Substitute or Imitation Cheese Products
Pasteurized Processed Cheese Products
Imitation and Substitute Cheese Products

Cheese as a Food Ingredient
Overview of the Requirements of Cheese an an Ingredient
Functional Properties of Cheese as an Ingredient
Dried Cheese Products

Pathogens and Food-Poisoning Bacteria in Cheese
Pathogens in Raw Milk
Pathogens in Cheese
Listeriosis
Pathogenic Escherichia Coli
Grwoth of Pathogens during Cheese Manufacture
Growth of Pathogens in Cheese during Ripening
Raw Mils Cheeses
Control of the Growth of Pathogens
Enterococci
Biogenic Amines

Nutritional Aspects of Cheese
Fat and Cholesterol
Protein and Carbohydrate
Vitamins and Minerals
Additives in Cheese
Cheese and Dental Caries
Mycotoxins
Biogenic Amines in Cheese

Whey and Whey Products
Clarification of Whey
Concentrated and Dried Whey Products
Lactose
Whey Proteins
Whey Cheese
Fermentation Products

Analytical Methods for Cheese
Methods of Sampling Cheese
Compositional Analysis
Biochemical Assessment of Cheese Ripening
Techniques To Study Volatile Flavor Compounds
Microbiological Analysis of Cheese
Objective Assessment of Cheese Texture
Sensory Analysis of cheese Flavor and Texture
Detection of Interspecies Adulteration of Milks and Cheeses

Index

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