Global Cheesemaking Technology : Cheese Quality and Characteristics /: Cheese Quality and Characteristics. (2017)

• Record Type: Book
• Further Information: Note: Photis Papademas, Thomas Bintsis.
• Editors: Papademas, Photis; Bintsis, Thomas
• Contents: List of Contributors xxv Preface xxix Part 1 1 The History of Cheese 3; Paul S. Kindstedt 1.1 Introduction 3 1.2 Origins of Cheese 3 1.3 Cheese in Antiquity 7 1.4 Cheese in the Middle Ages and Renaissance 10 1.5 Cheese in the Modern Era 12 References 14 2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20; Darren R. Cooke and Paul L.H. 40 References 40 3 Cheese Flavour Development and Sensory Characteristics 45; Kieran Kilcawley and Maurice O'Sullivan 3.1 Introduction 45 3.2 Biochemical Pathways Involved in Cheese Flavour 46 3.2.1 Glycolysis 46 3.2.2 Lipolysis 48 3.2.3 Proteolysis 53 3.3 Sensory Methods 58 3.3.1 Grading Methods 58 3.3.2 Difference Methods 59 3.3.3 Affective Sensory Testing 59 3.3.4 Descriptive Sensory Profiling 60 3.3.5 Rapid Sensory Methods 62 3.4 Data Analysis, Chemometrics and Preference Mapping 63 3.5 Conclusion 63 References 64 4 Cheese Microbial Ecology and Safety 71; Antonia Picon 4.1 Introduction 71 4.2 Source of Microorganisms in Cheese 71 4.3 Factors Influencing the Growth of Microorganisms in Cheese 72 4.4 Cheese Microbiota 72 4.4.1 Starter Bacteria 72 4.4.2 Non-Starter LAB 74 4.4.3 Propionibacteria 75 4.4.4 Micrococci and Staphylococci 75 4.4.5 Moulds and Yeasts 76 4.4.6 Probiotics in Cheese 77 4.5 Cheese Pathogens 77 4.5.1 Listeria monocytogenes 79 4.5.2 Escherichia coli 79 4.5.3 Salmonella enterica 80 4.5.4 Campylobacter spp. 80 4.5.5 Staphylococcus aureus 81 4.6 Other Risks of Microbial Origin 81 4.7 Growth and Survival of Bacterial Pathogens in Cheese 82 4.8 Procedures to Improve Cheese Safety 84 4.8.1 Biopreservatives of Microbial Origin 84 4.8.2 Physical Treatments 86 4.9 Conclusions and Future Trends 89 References 89 5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100; Luiz Javier R. Modern Technologies and Traditional Cheeses 112 5.5 Conclusions 113 Acknowledgements 113 References 113 6 An Overview of the Cheesemaking Process 120; Thomas Bintsis and Photis Papademas 6.1 Introduction 120 6.2 Milk Types and Composition 121 6.2.1 Casein 121 6.2.2 Whey Protein 122 6.2.3 Lipids 122 6.2.4 Minerals 123 6.2.5 Lactose 123 6.3 Raw Milk Quality for Cheesemaking 123 6.3.1 Animal Nutrition and the Effect on Milk Composition 123 6.3.2 Microbial Activity of Milk 124 6.3.2.1 Hygienic Raw Milk Production 124 6.3.2.2 Milk Storage and Transport Conditions 124 6.3.2.3 Microbial Contamination 124 6.3.2.4 Raw Milk Cheeses 124 6.3.3 Other Factors Affecting Milk Composition 125 6.3.3.1 Stage of Lactation 125 6.3.3.2 Genetic Variants of Milk Proteins 125 6.3.4 Enzymatic Activity of Milk 125 6.3.4.1 Proteinases. 136 6.12 Adjunct Cultures and Acceleration of the Maturation Process 137 6.13 Packaging 138 6.14 Main Cheese Categories 140 References 152 7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157; Giuseppe Licitra, Margherita Caccamo, 186 Cheeses from Spain 187 Acknowledgements 188 Cheeses from Sweden 188 References 189 Cheeses from Switzerland 190 Acknowledgements 190 Cheeses from Turkey 191 References 192 Cheeses from the United Kingdom 192 1 Extra-Hard Cheeses 194; Giuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob and Daniel Wechsler 1.1 Parmigiano Reggiano PDO -- Italy 194>
• Publisher Details: Place of publication not identified : Wiley
• Publication Date: 2017
• Extent: 1 online resource (496 pages)
• Subjects: 637.3; Technology; TECHNOLOGY & ENGINEERING -- Food Science; Technology; Electronic books
• Languages: English
• ISBNs: 9781119046189; 1119046181; 9781119046172; 1119046173
• Related ISBNs: 9781119046158; 1119046157
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.