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Fundamentals of Cheese Science

7800 грн

Автор: Fox, P. F., McSweeney, P. L. H.
Издательство: Springer
Год издания: 2016
Страниц: 789
Склад: Под заказ

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 enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

1 Cheese: Historical Aspects...................................................................... 1
1.1 Introduction....................................................................................... 2
1.2 Cheese Production and Consumption............................................... 7
1.3 Cheese Science and Technology....................................................... 9
References.................................................................................................. 9
Suggested Reading..................................................................................... 10
2 Overview of Cheese Manufacture.......................................................... 11
2.1 Selection of Milk............................................................................... 13
2.2 Standardization of Milk Composition............................................... 13
2.3 Heat Treatment of Milk..................................................................... 14
2.4 Cheese Colour................................................................................... 15
2.5 Conversion of Milk to Cheese Curd.................................................. 17
2.6 Ripening............................................................................................ 23
2.7 Processed Cheese Products............................................................... 24
2.8 Whey and Whey Products................................................................. 25
3 Principal Families of Cheese................................................................... 27
3.1 Introduction....................................................................................... 27
3.2 Rennet-Coagulated Cheeses.............................................................. 34
3.3 Acid-Coagulated Cheeses................................................................. 60
3.4 Heat/Acid-Coagulated Cheeses........................................................ 60
3.5 Concentration/Crystallization........................................................... 61
3.6 Visual Appearance of Selected Cheeses........................................... 63
3.7 Ultrafiltration Technology in Cheesemaking.................................... 63
References.................................................................................................. 68
Suggested Reading..................................................................................... 69
4 Chemistry of Milk Constituents............................................................. 71
4.1 Introduction....................................................................................... 71
4.2 Lactose and Other Carbohydrates..................................................... 73
4.3 Milk Lipids....................................................................................... 79
vi
4.4 Milk Proteins..................................................................................... 88
4.5 Milk Salts.......................................................................................... 99
4.6 pH of Milk......................................................................................... 100
4.7 Physico-Chemical Properties of Milk............................................... 101
References.................................................................................................. 102
5 Bacteriology of Cheese Milk................................................................... 105
5.1 Introduction....................................................................................... 105
5.2 Sources of Microorganisms.............................................................. 105
5.3 Mastitis and Other Diseases.............................................................. 107
5.4 Milking Machines and Bulk Tanks................................................... 109
5.5 Natural Inhibitors.............................................................................. 111
5.6 Pathogens in Raw Milk..................................................................... 111
5.7 Raw Milk Cheeses............................................................................ 113
5.8 Pasteurisation.................................................................................... 113
5.9 Alternatives to Heat Treatment......................................................... 115
5.10 Standards for Raw Milk.................................................................... 118
Suggested Reading..................................................................................... 119
6 Starter Cultures........................................................................................ 121
6.1 Introduction....................................................................................... 121
6.2 Types of Starters............................................................................... 122
6.3 Adjunct Cultures............................................................................... 133
6.4 Measurement of Growth................................................................... 134
6.5 Effect of Temperature....................................................................... 135
6.6 Taxonomy......................................................................................... 136
6.7 Phylogeny......................................................................................... 141
6.8 Metabolism of Starters...................................................................... 143
6.9 Respiration in Lactic Acid Bacteria.................................................. 153
6.10 Citrate................................................................................................ 154
6.11 Exopolysaccharide Production.......................................................... 158
6.12 Plasmids............................................................................................ 159
6.13 Genome Sequences........................................................................... 159
6.14 Inhibition of Acid Production........................................................... 160
6.15 Bacteriocins....................................................................................... 175
6.16 Production of Bulk Cultures in Cheese Plants.................................. 178
6.17 DVS and DVI Cultures..................................................................... 180
Suggested Reading..................................................................................... 180
7 Enzymatic Coagulation of Milk.............................................................. 185
7.1 Introduction....................................................................................... 185
7.2 Primary Phase of Rennet Coagulation.............................................. 186
7.3 Rennet............................................................................................... 189
7.4 Factors that Affect the Hydrolysis of κ-Casein
and the Primary Phase of Rennet Coagulation................................. 190
Contents
vii
7.5 Secondary (Non-enzymatic) Phase of Coagulation
and Gel Assembly............................................................................. 192
7.6 Factors that Affect the Non-enzymatic Phase
of Rennet Coagulation...................................................................... 199
7.7 Measurement of Rennet Coagulation Properties.............................. 201
7.8 Factors that Affect Rennet Coagulation............................................ 210
7.9 Rennet Substitutes............................................................................. 220
7.10 Immobilized Rennets........................................................................ 225
References.................................................................................................. 226
8 Post-Coagulation Treatment of the Renneted-Milk
Gel....................... 231
8.1 Introduction....................................................................................... 231
8.2 Methods for Measuring Syneresis.................................................... 232
8.3 Influence of Compositional Factors on Syneresis............................. 233
8.4 Influence of Processing Variables on Syneresis................................ 234
8.5 Kinetics and Mechanism of Syneresis.............................................. 239
8.6 Textured Cheese................................................................................ 240
8.7 Moulding and Pressing of Cheese Curd............................................ 246
8.8 Packaging.......................................................................................... 248
References.................................................................................................. 249
9 Salting of Cheese Curd............................................................................ 251
9.1 Introduction....................................................................................... 251
9.2 Salt in Different Cheese Varieties..................................................... 253
9.3 The Major Functions of Salt in Cheese............................................. 253
9.4 Salting Methods................................................................................ 256
9.5 Brine-Salting..................................................................................... 257
9.6 Dry Salting of Cheese....................................................................... 263
9.7 Effect of Salt on Cheese Composition.............................................. 268
9.8 Effect of NaCl on the Microbiology of Cheese................................ 270
9.9 Influence of NaCl on Enzymes in Cheese......................................... 273
9.10 Effect of Salt on Cheese Quality....................................................... 274
9.11 Nutritional Aspects of NaCl in Cheese............................................. 275
References.................................................................................................. 275
10 Cheese Yield.............................................................................................. 279
10.1 Introduction..................................................................................... 280
10.2 Definition and Expression of Cheese Yield.................................... 280
10.3 Measurement of Cheese Yield and Efficiency................................ 283
10.4 Prediction of Cheese Yield.............................................................. 288
10.5 Factors That Affect Cheese Yield................................................... 295
10.6 Conclusions..................................................................................... 324
References.................................................................................................. 325
Suggested Reading..................................................................................... 331
Contents
viii
11 Microbiology of Cheese Ripening........................................................... 333
11.1 Introduction..................................................................................... 333
11.2 Microbial Activity During Ripening............................................... 334
11.3 Water and Water Activity................................................................ 334
11.4 Salt.................................................................................................. 336
11.5 Oxidation-Reduction Potential...................................................... 339
11.6 pH and Organic Acids................................................................... 340
11.7 Nitrate........................................................................................... 340
11.8 Temperature.................................................................................. 341
11.9 Growth of Starter Bacteria in Cheese........................................... 342
11.10 Growth of Non-Starter Lactic Acid Bacteria in Cheese............... 344
11.11 Spatial Development of Bacteria in Cheese.................................. 347
11.12 Non-Starter Lactic Acid Bacteria as Adjunct Cultures................. 348
11.13 Enterococci................................................................................... 349
11.14 Secondary Microorganisms in Ripening Cheese.......................... 351
11.15 Molecular Methods of Identification............................................ 351
11.16 Development of Microorganisms in Different Cheeses................ 352
11.17 Microbial Spoilage of Cheese....................................................... 373
11.18 Probiotics...................................................................................... 375
11.19 Non-Lactic Genera of Bacteria Found in Cheese......................... 376
11.20 Yeast and Moulds.......................................................................... 381
Suggested Reading..................................................................................... 386
References.................................................................................................. 386
12 Biochemistry of Cheese Ripening........................................................... 391
12.1 Introduction................................................................................... 391
12.2 Ripening Agents in Cheese........................................................... 392
12.3 Contribution of Individual Agents to Ripening............................ 393
12.4 Metabolism of Residual Lactose and of Lactate and Citrate........ 395
12.5 Citrate Metabolism........................................................................ 405
12.6 Lipolysis and Related Events........................................................ 406
12.7 Proteolysis..................................................................................... 414
12.8 Characterization of Proteolysis in Cheese.................................... 428
12.9 Catabolism of Amino Acids and Related Events.......................... 436
12.10 Conclusions................................................................................... 438
References.................................................................................................. 439
13 Cheese Flavour......................................................................................... 443
Kieran N. Kilcawley
13.1 Introduction................................................................................... 444
13.2 Sensory Analysis........................................................................... 444
13.3 Characteristics of Cheese Flavour................................................. 452
13.4 Analysis of Cheese Flavour.......................................................... 452
13.5 Analysis of Volatile Compounds.................................................. 456
13.6 Aroma Compounds in Specific Cheeses....................................... 468
13.7 Conclusion.................................................................................... 471
References.................................................................................................. 472
Contents
ix
14 Cheese: Structure, Rheology and Texture............................................. 475
14.1 Introduction to Cheese Rheology.................................................. 476
14.2 Relationship Between Cheese Rheology and Texture.................. 477
14.3 Cheese Structure........................................................................... 480
14.4 Rheological Concepts................................................................... 484
14.5 Model of Cheese Rheology Based on Creep and Recovery
Experiments.................................................................................. 490
14.6 Measurement of the Rheological Behaviour of Cheese.................. 494
14.7 Factors That Influence the Rheological Characteristics of Cheese
as Measured Using Large Strain Uniaxial Compression................ 507
14.8 Cheese Texture................................................................................ 522
References.................................................................................................. 527
Suggested Reading..................................................................................... 532
15 Factors that Affect Cheese Quality......................................................... 533
15.1 Introduction..................................................................................... 533
15.2 Milk Supply.................................................................................... 534
15.3 Coagulant (Rennet)......................................................................... 536
15.4 Starter.............................................................................................. 537
15.5 Non-starter Lactic Acid Bacteria (NSLAB)................................... 537
15.6 Cheese Composition....................................................................... 538
15.7 Ripening Temperature..................................................................... 541
15.8 Conclusions..................................................................................... 541
References.................................................................................................. 542
16 Fresh Cheese Products: Principals of Manufacture
and Overview of Different Varieties....................................................... 543
16.1 Introduction..................................................................................... 543
16.2 Overview of the Manufacturing Process for Fresh
Acid-Curd Cheese Products............................................................ 546
16.3 Principles and Mechanism of Acid-Induced
Gelation of Milk.............................................................................. 546
16.4 Gel Syneresis.................................................................................. 557
16.5 Factors that Influence the Rheology and Syneresis
of Acid-Induced Milk Gels............................................................. 560
16.6 Treatments of the Concentrated Gel after Whey Separation.......... 568
16.7 Major Fresh Acid-Curd Cheese Varieties....................................... 571
16.8 Whey Cheeses................................................................................. 583
References.................................................................................................. 584
Suggested Reading..................................................................................... 588
17 Processed Cheese and Substitute/Imitation Cheese Products.............. 589
17.1 Introduction..................................................................................... 590
17.2 Pasteurized Processed Cheese Products.......................................... 590
17.3 Imitation and Substitute Cheese Products, and Tofu...................... 614
References.................................................................................................. 623
Suggested Reading..................................................................................... 626
Contents
x
18 Cheese as an Ingredient........................................................................... 629
18.1 Introduction and Definitions........................................................... 630
18.2 Overview of Functional Requirements of Cheese
as an Ingredient............................................................................... 636
18.3 Basis of Functional Properties in Cheese........................................ 638
18.4 Evaluation of the Rheological-Related Functional
Properties of Cheese....................................................................... 646
18.5 Effects of Different Factors on the Functionality
of Unheated Cheese........................................................................ 652
18.6 Effects of Different Factors on the Functionality
of Heated Cheese............................................................................ 654
18.7 Dried Cheese Products.................................................................... 667
18.8 Conclusions..................................................................................... 676
References.................................................................................................. 677
Suggested Reading..................................................................................... 679
19 Pathogens in Cheese and Foodborne Illnesses...................................... 681
19.1 Pathogens in Cheese....................................................................... 688
19.2 Growth of Pathogens in Cheese During Manufacture.................... 694
19.3 Growth of Pathogens in Cheese During Ripening.......................... 699
19.4 Raw Milk Cheeses.......................................................................... 705
19.5 Control of Growth of Pathogens..................................................... 706
19.6 Stresses and Survival of Pathogens................................................. 708
19.7 Biogenic Amines............................................................................. 708
References.................................................................................................. 709
Suggested Reading..................................................................................... 712
20 Nutritional Aspects of Cheese................................................................. 715
Y.C. O’Callaghan, T.P. O’Connor, and N.M. O’Brien
20.1 Introduction..................................................................................... 716
20.2 Fat and Cholesterol......................................................................... 716
20.3 Protein and Carbohydrate............................................................... 718
20.4 Vitamins and Minerals.................................................................... 719
20.5 Additives in Cheese........................................................................ 723
20.6 Cheese and Dental Caries............................................................... 723
20.7 Mycotoxins..................................................................................... 724
20.8 Biogenic Amines in Cheese............................................................ 728
References.................................................................................................. 729
21 Current Legislation on Cheese............................................................... 731
Michael Hickey
21.1 Background..................................................................................... 732
21.2 International Standards for Cheese Developed by the Codex
Alimentarius Commission.............................................................. 736
21.3 European Legislation Pertaining to Cheese.................................... 738
21.4 EU Food Additive Legislation........................................................ 741
Contents
xi
21.5 EU Food Labelling Legislation....................................................... 742
21.6 Cheese Legislation in the United Kingdom.................................... 743
21.7 Ireland............................................................................................. 745
21.8 US Legislation on Cheese............................................................... 746
21.9 Cheese Legislation in a Selection of Other Countries.................... 749
21.10 Summary......................................................................................... 749
References.................................................................................................. 751
22 Whey and Whey Products....................................................................... 755
22.1 Introduction..................................................................................... 755
22.2 Clarification of Whey...................................................................... 757
22.3 Whey Beverages.............................................................................. 758
22.4 Concentrated and Dried Whey Products......................................... 758
22.5 Lactose............................................................................................ 759
22.6 Whey Proteins................................................................................. 765
22.7 Whey Cheese.................................................................................. 767
22.8 Conclusions..................................................................................... 767
References and Suggested Reading........................................................... 768
Index.................................................................................................................. 771

ISBN: 978-1-4899-7679-6
Язык издания: EN
Обложка: Тверда
Размер: 160 х 235 мм
Вес: 1,000г

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