Technology of Cheesemaking, Second Edition

Technology of Cheesemaking, Second Edition

Editor(s): Barry A. Law, A. Y. Tamime

Published Online: 11 MAY 2010

Print ISBN: 9781405182980

Online ISBN: 9781444323740

DOI: 10.1002/9781444323740

About this Book

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables.

The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment.

Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Table of contents

    1. You have free access to this content
    2. Chapter 5

      The Production, Application and Action of Lactic Cheese Starter Cultures (pages 166–192)

      Mr. E. Høier, Dr. T. Janzen, Dr. F. Rattray, Dr. K. Sørensen, Ms. M. W. Børsting, Dr. E. Brockmann and Dr. E. Johansen

    3. Chapter 10

      Eye Formation and Swiss-Type Cheeses (pages 360–383)

      Dr. A. Thierry, Dr. F. Berthier, Dr. V. Gagnaire, Dr. J. R. Kerjean, Dr. C. Lopez and Dr. Y. Noël

    4. Chapter 12

      Packaging Materials and Equipment (pages 413–439)

      Dr. Y. Schneider, Dr. C. Kluge, Dr. U. Weiß and Professor H. Rohm

    5. You have free access to this content
    6. You have free access to this content