Cheese: Chemistry, Physics and Microbiology, Volume 1
General Aspects
- 3rd Edition - August 4, 2004
- Imprint: Academic Press
- Editors: Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
- Language: English
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 5 0 0 9 3 - 5
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is… Read more
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Request a sales quoteThe market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.
*Reflects major advances in cheese science during the last decade
*Produced in a new 2-color format
*Illustrated with numerous figures and tables
*Produced in a new 2-color format
*Illustrated with numerous figures and tables
Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.
Foreword
List of Contributors
Preface to the First Edition
Preface to the Second Edition
Preface to the Third Edition
Cheese: An Overview
Historical
Cheese Science and Technology
Outline of Cheese Manufacture
Cheese Production and Consumption
Rennets: General and Molecular Aspects
Introduction
Chymosin and Other Aspartic Proteinases
Mechanism of Milk Clotting
Recombinant Calf Chymosin
Rennet-induced Coagulation of Milk
Introduction
Milk Properties
Primary Enzymatic Phase
Measurement of Clotting Time and Curd-Cutting Time
Kinetic Models of Rennet Coagulation
Adhesive Sphere Models and Viscosity
Development of Rheological Properties during Rennet Coagulation
Theoretical Basis of Viscoelasticity
Modelling the Gel-Firming Kinetics
Fractal Models of Rennet-Induced Milk Gels and Rearrangements
Milk Processing and Gel Formation
Conclusions
The Syneresis of Rennet-coagulated Curd
Introduction
Gel Formation and Properties
Syneresis
Concluding Remarks
Behaviour of Curd during Processing
Formation, Structural Properties and Rheology of Acid-coagulated Milk Gels
Introduction
Coagulation Mechanisms
Physical Properties of Acid-Induced Gels
Effects of Compositional and Processing Parameters on the Textural Properties of Acid Milk Gels
Acknowledgements
Starter Cultures: General Aspects
Taxonomy and Strain Identification
Types of Cultures
Genome Sequence
Metabolism of Starter Cultures
Preparation of Starters
Acknowledgement
Starter Cultures: Genetics
Introduction
Genetics of Mesophilic Starters
Genetics of Thermophilic Starters
Genomics of Starter Bacteria
Conclusion
Starter Cultures: Bacteriophage
Bacteriophage
Bacteriophage Multiplication
Bacteriophage of Lactic Acid Bacteria
Control of Bacteriophage in the Dairy Plant
Classification of LAB Bacteriophage
LAB Bacteriophage Epidemiology
Genome Organisation and Evolution of LAB Bacteriophage
Life Cycle of LAB Bacteriophage
Natural Bacteriophage Resistance Systems in LAB
Engineered Phage Resistance Systems
Secondary and Adjunct Cultures
Introduction
Yeast
Moulds
Coryneform Bacteria and Staphylococci
Propionic Acid Bacteria
Heterofermentative Lactobacilli
Salt in Cheese: Physical, Chemical and Biological Aspects
Introduction
Control of Microbial Growth
Influence of NaCl on Enzyme Activity in Cheese
Influence of NaCl on the Water Activity (aw) of Cheese
Overall Influence of NaCl on Cheese Ripening and Quality
Effect of NaCl on Casein Hydration and the Physical Properties of Cheese
Reduced Sodium Cheese
Salt Absorption and Diffusion into Cheese
Effect of Salt on Cheese Composition
Conclusion
Application of Membrane Separation Technology to Cheese Production
Introduction
Membrane Design and Configuration
Membrane Applications in Cheesemaking
Concluding Remarks
The Microbiology of Cheese Ripening
Introduction
Techniques used to Study Micro-organisms in Cheese
Source of Micro-organisms in Cheese
Factors Influencing Growth of Micro-organisms in Cheese
Starter Bacteria
Non-starter Bacteria
Propionic Acid Bacteria
Micrococcus and Staphylococcus
Moulds
Yeast
Surface Smear Micro-organisms
Summary
Raw Milk Cheeses
Introduction
Microbiological Aspects
Biochemical Aspects
Sensory Aspects
Conclusion
Biochemistry of Cheese Ripening: Introduction and Overview
Introduction
Glycolysis of Residual Lactose and Catabolism of Lactate
Lipolysis and Metabolism of Fatty Acids
Proteolysis and Catabolism of Amino Acids
Ripening Agents in Cheese
Acceleration of Cheese Ripening
Acknowledgements
Metabolism of Residual Lactose and of Lactate and Citrate
Metabolism of Lactose in Cheese
Changes to Lactate During Ripening
Citrate Metabolism
Lipolysis and Catabolism of Fatty Acids in Cheese
Introduction
Lipolytic Agents in Cheese
Catabolism of Fatty Acids and Other Reactions
Contribution of Lipolysis and Catabolism of FFA to Cheese Flavour
Patterns of Lipolysis in Various Cheese Varieties
Measurement of Lipolysis
Proteolysis in Cheese during Ripening
Introduction
Enzymes from the Coagulant
Indigenous Proteinases in Milk
Proteolytic Enzymes of LAB
Enzymes from Secondary Starter Microorganisms
Patterns of Proteolysis in Cheese
Methods for Monitoring Proteolysis in Cheese
Catabolism of Amino Acids in Cheese during Ripening
Introduction
Transamination of Amino Acids
Production of Volatile Sulphur Compounds by Amino Acid Catabolism
Catabolism of Aromatic Amino Acids
Catabolism of Branched-Chain Amino Acids
Deaminases
Decarboxylases
Catabolism of Other Amino Acids
Sensory Character of Cheese and its Evaluation
Introduction
A Definition of Sensory Character
Sensory Characteristics and Cheese Preferences
Cheesemaking and the Variety of Sensory Character
The Human Senses and the Sensory Properties of Cheese
Sensory Methods Used to Evaluate Cheese
Influence of Cheesemaking Variables on Sensory Character
Towards a Universal Cheese-Sensory Language
Relating Sensory Characteristics to Consumer Preferences
Relating Sensory Perception to Chemical Components and Instrumental Measurements
Conclusions
Cheese Flavour: Instrumental Techniques
Introduction
Characterisation of Aroma (Volatiles)
Characterisation of Sapid (Non-Volatile) Flavour Compounds
Dynamic Methods for Flavour Characterisation
Global and Fast Assessment of Cheese Flavour
Concluding Remarks
Rheology and Texture of Cheese
Introduction – Overview of Cheese Rheology and Texture
Terminology of Rheology and Texture
Rheological Measurements in Cheese: Sensoric Methods
Rheological Measurements in Cheese: Empirical Instrumental Methods
Fundamental Measurements: Oscillatory Rheometry for Linear Viscoelastic Measurements in Cheese
Fundamental Measurements: Large Strain Deformation
Measurement of Time-Dependent Rheological Characteristics
Effect of Sample Temperature on Large Strain Deformation Characteristics in Cheese
Techniques for Measurement of Viscosity
Terminology Applied to Cheese Texture
Conclusions
Glossary
Growth and Survival of Microbial Pathogens in Cheese
Introduction
Factors that Influence the Safety of Cheese
Previous Reviews on the Safety of Raw Milk Cheeses
Challenge Studies
Growth and Survival of Bacterial Pathogens in Soft and Semi-Soft Cheeses
Stress Adaptation of Pathogens and Impact upon Cheese Safety
Improvement in Cheese Safety
Future Research and Conclusions
Toxins in Cheese
Biogenic Amines and Mycotoxins
Biogenic Amines
Mycotoxins
Nutritional Aspects of Cheese
Introduction
Protein
Carbohydrate
Fat and Cholesterol
Vitamins
Minerals
Cheese and Dental Caries
Factors that Affect the Quality of Cheese
Introduction
Production of Rennet-Coagulated Cheese
Milk Supply
Coagulant (rennet)
Starter
Post-Coagulation Operations
Salting
Use of UF in Cheese Production
Ripening
Indigenous Enzymes
Coagulant
Starter
Non-Starter Lactic Acid Bacteria
Lactobacillus Species as Adjunct Cultures
Cheese Composition
Ripening Temperature
Conclusions
Index
A
B
C
D
E
F
G
H
I
J
K
L
M
N
P
Q
R
S
T
U
V
W
Y
- Edition: 3
- Published: August 4, 2004
- Imprint: Academic Press
- Language: English
- eBook ISBN: 9780080500935
PF
Patrick F. Fox
Dr. Patrick Fox is Emeritus Professor of Food Chemistry at University College, Cork, Ireland. Prof. Fox's research has focused on the biochemistry of cheese, the heat stability of milk, physico-chemical properties of milk proteins and food enzymology. He has authored or co-authored about 450 research and review papers, authored or edited 25 text-books on Dairy Chemistry and was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002) and the International Dairy Federation Award for 2002. Prof Fox has been invited to lecture in various countries around the world, and has served in various capacities with the International Dairy Federation, including President of Commission F (Science, Nutrition and Education) from 1980 to 1983.
Affiliations and expertise
Emeritus Professor of Food Chemistry, University College Cork, IrelandPM
Paul L.H. McSweeney
Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.
Affiliations and expertise
Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, IrelandTC
Timothy M. Cogan
Affiliations and expertise
Dairy Products Research Centre, IrelandTG
Timothy P. Guinee
Affiliations and expertise
Teagasc, IrelandRead Cheese: Chemistry, Physics and Microbiology, Volume 1 on ScienceDirect