Description
Cheese : Chemistry, Physics and Microbiology (2 volume set) (4th Ed.)
Chemistry, Physics and Microbiology
Coordinators: McSweeney Paul L. H., Fox Patrick F., Cotter Paul D., Everett David W
Language: EnglishSubjects for Cheese : Chemistry, Physics and Microbiology (2 volume set):
Keywords
cheese; cheesemaking; milk-producing species; coagulation; microbiota; lactation; indigenous enzymes; raw milk; lactic acid; rennet; coagulant; clotting enzyme; clotting activity; proteolysis; cheese yield; κ-caseins; aspartyl proteinases; catalytic mechanism; rennet substitute; pepsin; rennet coagulation; casein micelle structure; chymosin proteolysis; electrostatic interactions in casein aggregation; measurement of endogenous syneresis rate; gels; milk; syneresis; renneting; curd; starter cul
1202 p. · 21.6x27.6 cm · Hardback
Description
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Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored.
Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food.
- Section 2. Coagulation of Milk
- Section 3. Starters and Manufacture
- Section 4. Cheese Ripening
- Section 5. Public Health Aspects
- Section 6. Cheese Technology
- Section 7. Diversity of Cheese