Patrick Fox – Fundamentals of Cheese Science (2017)

Автор: Patrick Fox
Название книги: Fundamentals of Cheese Science
Формат: PDF
Жанр: Пищевая промышленность, Производство сыра, сыров, Сыроделие
Страницы: 803
Качество: Изначально компьютерное, E-book

Since the publication of the fi rst edition of this book in 2000, the importance and popularity of cheese have increased further. Approximately 19 × 10 6 tonnes were produced in 2014, representing 35–40 % of milk production. The second edition covers mainly the same topics as the fi rst edition. Two chapters, “Acceleration of Cheese Ripening” and “Analytical Methods for Cheese,” have been omitted; the former has been incorporated in “Biochemistry of Cheese Ripening.” One new chapter, “Legislation on Cheese” has been introduced, and a specialist has been recruited to write the chapter “Cheese Flavour.”
Cheese remains an active subject of research, and considerable progress has been made on the cheese that is summarized here. Advances have been made in aspects of cheese sciences during the past 15 years, but some areas are quite “mature,” and consequently new knowledge is limited. Signifi cant advances have been made on the physico-chemical aspects of cheese, e.g. mechanism of the gelation of rennetaltered casein micelles, the rheology of rennet-induced milk gels, syneresis of rennet- or acid-induced milk gels and the functional properties of cheese. Advances are probably most noticeable, however, in the microbiology of cheese, made possible by advances in molecular biology techniques. Most cheese is consumed as “Table Cheese,” but the importance of cheese as an ingredient in composite foods, e.g., pizza, sauces, etc., is increasing, and the functionality of cheese in such applications has attracted much attention.
Contents
Cheese: Historical Aspects Overview of Cheese Manufacture
Principal Families of Cheese
Chemistry of Milk Constituents
Bacteriology of Cheese Milk
Starter Cultures
Enzymatic Coagulation of Milk
Post-Coagulation Treatment of the Renneted- Milk Gel
Salting of Cheese Curd
Cheese Yield
Microbiology of Cheese Ripening
Biochemistry of Cheese Ripening
Cheese Flavour
Cheese: Structure, Rheology and Texture
Factors that Affect Cheese Quality
Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties
Processed Cheese and Substitute/Imitation Cheese Products
Cheese as an Ingredient
Pathogens in Cheese and Foodborne Illnesses
Nutritional Aspects of Cheese
Current Legislation on Cheese
Whey and Whey Products