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Cheese
Chemistry, Physics and Microbiology
- 4th Edition - May 10, 2017
- Editors: Paul L.H. McSweeney, Paul D. Cotter, David W Everett
- Language: English
- eBook ISBN:9 7 8 - 0 - 1 2 - 4 1 7 0 1 7 - 9
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese… Read more
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Request a sales quoteCheese: 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.
- Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation
- Offers practical explanations and solutions to challenges
- Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production
Researchers, advanced students, and production management and control professionals
- No. of pages: 1302
- Language: English
- Edition: 4
- Published: May 10, 2017
- Imprint: Academic Press
- eBook ISBN: 9780124170179
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Paul L.H. McSweeney
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Paul D. Cotter
Prof Paul Cotter is a Senior Principal Research Officer and Head of Food Biosciences at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He is also the CTO/co-founder of SeqBiome, a microbiome sequencing and bioinformatics service provider. Prof Cotter is a molecular microbiologist, with a particular focus on the microbiology of foods (especially fermented foods), the food chain and of humans, as well as probiotics, postbiotics and bacteriocins. This research has been funded through Irish funding agencies, the European Union and a wide range of industry collaborations. Prof Cotter is the author of >400 peer-reviewed in highly impacting journals such as Cell, Nature, Nature Foods, Nature Aging, Nature Medicine, Nature Reviews Microbiology, Nature Reviews Gastroenterology & Hepatology, was included in the Clarivate list of highly cited researchers for 2018-2023, received an honorary doctorate from the University of Antwerp in 2024 and is the Field Chief Editor of Frontiers in Microbiology.
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David W Everett
Dr. Everett is a Principal Investigator at the Riddet Institute and an adjunct Professor at Massey University in New Zealand. He is originally from Australia and completed his PhD in Food Science at the University of Wisconsin, Madison. His academic career includes a post-doctoral fellowship at the University of Guelph, Canada, and a food science faculty member at the Victoria College of Agriculture and Horticulture at the University of Melbourne in Australia and the University of Otago in New Zealand. More recently he was the holder of the Leprino Foods Endowed Professorship at California State University–San Luis Obispo where he also directed the Dairy Innovation Institute research center. He has worked on dairy industry projects at a federal government research center in Australia (CSIRO) to help develop a technology to manufacture hard cheese from ultrafiltered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to solve technical problems. His current research is on the impact of dairy food structure on digestibility and in vitro nutritional bioaccessibility.