Cheese Problems Solved

P L H McSweeney (Edited by)

9781845690601, Elsevier Science

Hardback, published 30 June 2007

424 pages
23.4 x 15.6 x 2.7 cm, 0.76 kg

"…a very useful new addition to the literature." --International Journal of Dairy Technology

"…will be well received not only by the readers from the cheese manufacturing camp, but also by students of dairy science and technology programs." --International Dairy Journal

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.

Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.

Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

Questions are presented under the following headings: Milk
Preparation of cheesemilk
Ultrafiltration of cheesemilk
Acidification
Conversion of milk to curd
Salt/NaCl in cheese
Cheese yield
New technologies
The microbiology of cheese ripening
Pathogens and food poisoning bacteria
Nutritional aspects of cheese
Packaging
Whey processing
Analysis of cheese
Principal families of cheese
Flavour, texture and flavour defects in hard and semi-hard cheeses
Grana-type cheeses and Parmesan
Cheddar cheese
Dutch-type cheeses
Swiss cheese
White-mould cheese
Blue cheese
Bacterial surface-ripened cheeses
Low moisture Mozzarella cheese (LMMC)
Cheeses ripened in brine
Acid and acid/heat-coagulated cheeses
Cheese as a food ingredient
Processed cheese
Cheese-like products.

Subject Areas: Food & beverage technology [TDCT]