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Fundamentals of Cheese Science

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology...

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Main Authors: Fox, Patrick F. (Author, http://id.loc.gov/vocabulary/relators/aut), Guinee, Timothy P. (http://id.loc.gov/vocabulary/relators/aut), Cogan, Timothy M. (http://id.loc.gov/vocabulary/relators/aut), McSweeney, Paul L. H. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2017.
Edition:2nd ed. 2017.
Subjects:
Food—Biotechnology.
Microbiology.
Bacteriology.
Food Science.
Food Microbiology.
Online Access:https://doi.org/10.1007/978-1-4899-7681-9
Table of 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
  • Ingredient Cheese and Ingredients Derived from Cheese
  • Pathogens and Foodborne Illness in Cheese
  • Nutritional Aspects of Cheese
  • Current legislation on cheese
  • Chapter 22: Whey and Whey Products.

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