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 enzym
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undamentals of Cheese Science Second Edition
Fundamentals of Cheese Science
Patrick F. Fox • Timothy P. Guinee Timothy M. Cogan • Paul L.H. McSweeney
Fundamentals of Cheese Science Second Edition
Patrick F. Fox School of Food and Nutritional Sciences University College Cork, Ireland Timothy M. Cogan Teagasc Food Research Centre Fermoy, Cork, Ireland
Timothy P. Guinee Teagasc Food Research Centre Fermoy, Cork, Ireland Paul L.H. McSweeney School of Food and Nutritional Sciences University College Cork, Ireland
ISBN 978-1-4899-7679-6 ISBN 978-1-4899-7681-9 DOI 10.1007/978-1-4899-7681-9
(eBook)
Library of Congress Control Number: 2016931859 © Springer New York 2017 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. Printed on acid-free paper This Springer imprint is published by Springer Nature The registered company is Springer Science+Business Media LLC New York
Contents
1
Cheese: Historical Aspects ..................................................................... 1.1 Introduction ...................................................................................... 1.2 Cheese Production and Consumption .............................................. 1.3 Cheese Science and Technology ...................................................... References ................................................................................................. Suggested Reading ....................................................................................
1 2 7 9 9 10
2
Overview of Cheese Manufacture ......................................................... 2.1 Selection of Milk.............................................................................. 2.2 Standardization of Milk Composition.............................................. 2.3 Heat Treatment of Milk.................................................................... 2.4 Cheese Colour .................................................................................. 2.5 Conversion of Milk to Cheese Curd.....
