Global Cheesemaking Technology : Cheese Quality and Characteristics.

Cover -- Title Page -- Copyright -- Dedication -- Contents -- List of Contributors -- Preface -- Part I -- Chapter 1 The History of Cheese -- 1.1 Introduction -- 1.2 Origins of Cheese -- 1.3 Cheese in Antiquity -- 1.4 Cheese in the Middle Ages and Renaissance -- 1.5 Cheese in the Modern Era -- References -- Chapter 2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese -- 2.1 Introduction -- 2.2 Calcium Equilibrium in Bovine Milk -- 2.2.1 Forms of Calcium in Milk -- 2.2.2 Colloidal Calcium Phosphate -- 2.2.3 Modification of Calcium Equilibrium in Bovine Milk -- 2.3 Calcium Equilibrium in Cheese -- 2.3.1 Changes in the Calcium Equilibrium of Cheese during Ripening -- 2.3.2 Methods of Calcium Equilibrium Determination in Cheese -- 2.3.3 Manipulation of Calcium Equilibrium in Cheese -- 2.3.4 Mechanisms of Calcium Equilibrium Changes during Cheese Ripening -- 2.4 The Influence of Calcium on Cheese Rheology and Functionality -- 2.4.1 The Influence of Calcium Equilibrium on Cheese Microstructure -- 2.4.2 Determination of the Rheological Properties of Cheese -- 2.4.3 Influence of Calcium on Rheological Properties of Unmelted Cheese -- 2.4.4 Influence of Calcium on Cheese Melt and High Temperature Cheese Rheology -- 2.5 Conclusions -- References -- Chapter 3 Cheese Flavour Development and Sensory Characteristics -- 3.1 Introduction -- 3.2 Biochemical Pathways Involved in Cheese Flavour -- 3.2.1 Glycolysis -- 3.2.2 Lipolysis -- 3.2.3 Proteolysis -- 3.3 Sensory Methods -- 3.3.1 Grading Methods -- 3.3.2 Difference Methods -- 3.3.3 Affective Sensory Testing -- 3.3.4 Descriptive Sensory Profiling -- 3.3.5 Rapid Sensory Methods -- 3.4 Data Analysis, Chemometrics and Preference Mapping -- 3.5 Conclusion -- References -- Chapter 4 Cheese Microbial Ecology and Safety -- 4.1 Introduction -- 4.2 Source of Microorganisms in Cheese.

4.3 Factors Influencing the Growth of Microorganisms in Cheese -- 4.4 Cheese Microbiota -- 4.4.1 Starter Bacteria -- 4.4.2 Non-Starter LAB -- 4.4.3 Propionibacteria -- 4.4.4 Micrococci and Staphylococci -- 4.4.5 Moulds and Yeasts -- 4.4.6 Probiotics in Cheese -- 4.5 Cheese Pathogens -- 4.5.1 Listeria monocytogenes -- 4.5.2 Escherichia coli -- 4.5.3 Salmonella enterica -- 4.5.4 Campylobacter spp. -- 4.5.5 Staphylococcus aureus -- 4.6 Other Risks of Microbial Origin -- 4.7 Growth and Survival of Bacterial Pathogens in Cheese -- 4.8 Procedures to Improve Cheese Safety -- 4.8.1 Biopreservatives of Microbial Origin -- 4.8.2 Physical Treatments -- 4.9 Conclusions and Future Trends -- References -- Chapter 5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication -- 5.1 Introduction: Protected Land- and Tradition-Related Labels -- 5.2 Traceability -- 5.3 Authentication: What Should Be Authenticated? -- 5.3.1 Raw Materials -- 5.3.2 Geographical Location -- 5.3.3 Animal Management and Feeding Systems -- 5.3.4 Cheesemaking Technologies -- 5.3.5 Sensory Characteristics -- 5.4 Innovation, Modern Technologies and Traditional Cheeses -- 5.5 Conclusions -- Acknowledgements -- References -- Chapter 6 An Overview of the Cheesemaking Process -- 6.1 Introduction -- 6.2 Milk Types and Composition -- 6.2.1 Casein -- 6.2.2 Whey Protein -- 6.2.3 Lipids -- 6.2.4 Minerals -- 6.2.5 Lactose -- 6.3 Raw Milk Quality for Cheesemaking -- 6.3.1 Animal Nutrition and the Effect on Milk Composition -- 6.3.2 Microbial Activity of Milk -- 6.3.3 Other Factors Affecting Milk Composition -- 6.3.4 Enzymatic Activity of Milk -- 6.3.5 Milk Residues -- 6.4 Additives in Cheese Milk -- 6.4.1 Calcium Chloride -- 6.4.2 Preservatives -- 6.4.3 Colourings -- 6.5 Milk Standardisation -- 6.6 Treatments of Raw Milk for Cheesemaking -- 6.6.1 Thermisation.

6.6.2 Pasteurisation -- 6.6.3 Microfiltration -- 6.6.4 Ultrafiltration -- 6.6.5 Bactofugation -- 6.6.6 Homogenisation -- 6.6.7 High-Pressure Processing (HPP) -- 6.7 Acidification -- 6.8 Coagulation -- 6.9 Post-Coagulation Processes -- 6.9.1 Cutting -- 6.9.2 Cooking (Scalding) -- 6.9.3 Cheddaring -- 6.9.4 Curd Washing -- 6.9.5 Stretching -- 6.9.6 Moulding/Drainage -- 6.9.7 Pressing -- 6.9.8 Salting -- 6.10 Control of Cheesemaking Steps -- 6.11 Cheese Maturation -- 6.12 Adjunct Cultures and Acceleration of the Maturation Process -- 6.13 Packaging -- 6.14 Main Cheese Categories -- References -- Chapter 7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality -- 7.1 Introduction to Traditional Cheeses -- 7.2 Traditional Equipment -- 7.2.1 Wood Characteristics -- 7.3 Biofilms of Wooden Vats -- 7.4 Wooden Shelves -- 7.5 Legislation Concerning Wood in Contact with Milk or Cheeses -- 7.6 Cleaning Systems -- 7.7 Safety Assessment -- 7.8 Conclusions -- References -- Part II -- Introduction -- Cheeses from Argentina -- Acknowledgements -- References -- Cheeses from Cyprus -- Reference -- Cheeses from Denmark -- References -- Cheeses from France -- Cheeses from Germany -- Cheeses from Greece -- Reference -- Cheeses from Italy -- Cheeses from Malta -- Cheeses from the Netherlands -- Cheeses from Portugal -- Cheeses from Serbia -- References -- Cheeses from Slovakia -- Cheeses from Spain -- Acknowledgements -- Cheeses from Sweden -- References -- Cheeses from Switzerland -- Acknowledgements -- Cheeses from Turkey -- References -- Cheeses from the United Kingdom -- Chapter 1 Extra-Hard Cheeses -- 1.1 Parmigiano Reggiano PDO - Italy -- 1.1.1 Introduction -- 1.1.2 Type -- 1.1.3 Milk -- 1.1.4 Description and Sensory Characteristics -- 1.1.5 Method of Manufacture -- 1.1.6 Relevant Research -- 1.2 Reggianito Cheese - Argentina.

1.2.1 Introduction -- 1.2.2 Type -- 1.2.3 Description and Sensory Characteristics -- 1.2.4 Method of Manufacture -- 1.2.5 Relevant Research -- Acknowledgements -- 1.3 Sbrinz PDO - Switzerland -- 1.3.1 Introduction -- 1.3.2 Type -- 1.3.3 Description and Sensory Characteristics -- 1.3.4 Method of Manufacture -- 1.3.5 Relevant Research -- References -- Chapter 2 Hard Cheeses -- 2.1 Allgäu Mountain Cheese - Germany -- 2.1.1 Introduction -- 2.1.2 Type -- 2.1.3 Description and Sensory Characteristics -- 2.1.4 Method of Manufacture -- 2.2 Asiago PDO - Italy -- 2.2.1 Introduction -- 2.2.2 Type -- 2.2.3 Milk -- 2.2.4 Description and Sensory Characteristics -- 2.2.5 Method of Manufacture -- 2.2.6 Relevant Research -- 2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO - Switzerland -- 2.3.1 Introduction -- 2.3.2 Type -- 2.3.3 Description and Sensory Characteristics -- 2.3.4 Method of Manufacture -- 2.3.5 Relevant Research -- 2.4 Cantal PDO - France -- 2.4.1 Introduction -- 2.4.2 Milk -- 2.4.3 Description and Sensory Characteristics -- 2.4.4 Method of Manufacture -- 2.5 Cheddar - United Kingdom -- 2.5.1 Type -- 2.5.2 Milk -- 2.5.3 Description and Sensory Characteristics -- 2.5.4 Method of Manufacture -- 2.6 Cheshire - United Kingdom -- 2.6.1 Type -- 2.6.2 Description and Sensory Characteristics -- 2.6.3 Method of Manufacture -- 2.7 Fiore Sardo PDO - Italy -- 2.7.1 Introduction -- 2.7.2 Type -- 2.7.3 Description and Sensory Characteristics -- 2.7.4 Method of Manufacture -- 2.7.5 Relevant Research -- 2.8 Graviera Kritis PDO - Greece -- 2.8.1 Introduction -- 2.8.2 Type -- 2.8.3 Milk -- 2.8.4 Description and Sensory Characteristics -- 2.8.5 Method of Manufacture -- 2.8.6 Relevant Research -- 2.9 Idiazabal PDO - Spain -- 2.9.1 Introduction -- 2.9.2 Type -- 2.9.3 Milk -- 2.9.4 Description and Sensory Characteristics -- 2.9.5 Method of Manufacture.

2.9.6 Relevant Research -- 2.10 Kefalograviera PDO - Greece -- 2.10.1 Introduction -- 2.10.2 Type -- 2.10.3 Milk -- 2.10.4 Description and Sensory Characteristics -- 2.10.5 Method of Manufacture -- 2.10.6 Relevant Research -- 2.11 Kefalotyri - Greece -- 2.11.1 Introduction -- 2.11.2 Type -- 2.11.3 Milk -- 2.11.4 Description and Sensory Characteristics -- 2.11.5 Method of Manufacture -- 2.11.6 Relevant Research -- 2.12 Le Gruyère PDO - Switzerland -- 2.12.1 Introduction -- 2.12.2 Type -- 2.12.3 Description and Sensory Characteristics -- 2.12.4 Method of Manufacture -- 2.12.5 Relevant Research -- 2.13 Ossau Iraty PDO - France -- 2.13.1 Introduction -- 2.13.2 Description and Sensory Characteristics -- 2.13.3 Method of Manufacture -- 2.13.4 Relevant Research -- 2.14 Tête de Moine PDO, Fromage de Bellelay - Switzerland -- 2.14.1 Introduction -- 2.14.2 Type -- 2.14.3 Description and Sensory Characteristics -- 2.14.4 Method of Manufacture -- 2.14.5 Relevant Research -- 2.15 Tulum Cheese -Turkey -- 2.15.1 Introduction -- 2.15.2 Type -- 2.15.3 Description and Sensory Characteristics -- 2.15.4 Method of Manufacture -- 2.15.5 Relevant Research -- 2.16 Västerbottensost - Sweden -- 2.16.1 Introduction -- 2.16.2 Type -- 2.16.3 Milk -- 2.16.4 Description and Sensory Characteristics -- 2.16.5 Method of Manufacture -- 2.16.6 Relevant Research -- 2.17 Würchwitzer Mite Cheese - Germany -- 2.17.1 Introduction -- 2.17.2 Type -- 2.17.3 Description and Sensory Characteristics -- 2.17.4 Method of Manufacture -- References -- Chapter 3 Semi-hard Cheeses -- 3.1 Appenzeller® - Switzerland -- 3.1.1 Introduction -- 3.1.2 Type -- 3.1.3 Milk -- 3.1.4 Description and Sensory Characteristics -- 3.1.5 Method of Manufacture -- 3.1.6 Relevant Research -- 3.2 Arzúa-Ulloa PDO - Spain -- 3.2.1 Introduction -- 3.2.2 Type -- 3.2.3 Milk -- 3.2.4 Description and Sensory Characteristics.

3.2.5 Method of Manufacture.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.