Chapter 10. Cheese

  1. Charles W. Bamforth

Published Online: 16 NOV 2007

DOI: 10.1002/9780470995273.ch10

Food, Fermentation and Micro-organisms

Food, Fermentation and Micro-organisms

How to Cite

Bamforth, C. W. (ed) (2005) Cheese, in Food, Fermentation and Micro-organisms, Blackwell Publishing Ltd, Oxford, UK. doi: 10.1002/9780470995273.ch10

Editor Information

  1. University of California Davis, USA

Publication History

  1. Published Online: 16 NOV 2007
  2. Published Print: 20 SEP 2005

ISBN Information

Print ISBN: 9780632059874

Online ISBN: 9780470995273

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Keywords:

  • cheese making;
  • milk;
  • lactic acid bacteria;
  • milk clotting;
  • whey expulsion

Summary

This chapter contains sections titled:

  • Milk

  • The culturing of milk with lactic acid bacteria

  • Milk clotting

  • Whey expulsion

  • Curd handling

  • The production of processed cheese

  • The maturation of cheese