Cheese Problems Solved

P L H McSweeney

• Publisher: Woodhead Publishing
• Year: 2007
• Print ISBN: 9781845690601
• eBook ISBN: 9781845693534
• Topic: Tecnología e ingeniería
• Subtopic: Ciencia de los alimentos

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. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field

Index

Note: entries refer to page numbers not question numbers.

A

acid and acid/heat-coagulated cheeses 176, 181, 182, 184, 343–61

agglutination and sludge formation 352

differences from yoghurt/fermented milks 188

slick and slimy curd particles 354

types of 344, 345 See also Cottage cheese; Cream cheese; Quarg; Queso Blanco

acid flavour

Cheddar 204–5

Quarg 348

acidification 34–49

antibiotic residues 38–9, 40

bacteriophage 40, 42–6

buffering capacity 47, 77, 271, 277

causes of slow acidification 40

enzymes from starters contributing to ripening 48–9

lactenins 40–1

low-moisture Mozzarella cheese (LMMC) 298–9, 313

bacterial compared with direct 305–6

control of moisture content 307

starters See starter cultures (starters)

and syneresis 75, 77

actual yield 102, 105–6

adhesive texture 379–80

adjunct starter cultures 34, 36, 128–9

Aeromonas hydrophila 265

aerosols 293

aflatoxin B₁ (AFB₁) 150

aflatoxin M₁ (AFM₁) 150

agglutination 352

‘air rim’ 239

airborne mould spores 293

alkaline phosphatase 20, 22, 26

amines, biogenic 148–9

amino acids 262

catabolic

enzymes 48, 49

flavour development during ripening 192, 193

aminotransferase 49

analogue cheeses (ACs) 177, 182, 384–6

analysis of cheese 166–75

grading 172, 174–5

sampling 166, 167–9

sensory analysis 172–3

volatile compounds 170–1

annatto 27, 233

pink discoloration of cheeses coloured with 223

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Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright page
• Contributor contact details
• Preface
• Bibliography
• Milk
• Preparation of cheesemilk
• Ultrafiltration of cheesemilk
• Acidification
• Conversion of milk to curd
• Syneresis
• Salt 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-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
• Index