{"product_id":"global-cheesemaking-technology-9781119046158","title":"Global Cheesemaking Technology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003ci\u003eGlobal Cheesemaking Technology: Cheese Quality and Characteristics\u003c\/i\u003e reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the bookexamines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.\u003c\/p\u003e \u003cp\u003ePart Iprovidesan account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.\u003c\/p\u003e \u003cp\u003ePart II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in the\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eList of Contributors xxv\u003c\/p\u003e \u003cp\u003ePreface xxix\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I 1\u003cbr\u003e 1 The History of Cheese 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePaul S. Kindstedt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Origins of Cheese 3\u003c\/p\u003e \u003cp\u003e1.3 Cheese in Antiquity 7\u003c\/p\u003e \u003cp\u003e1.4 Cheese in the Middle Ages and Renaissance 10\u003c\/p\u003e \u003cp\u003e1.5 Cheese in the Modern Era 12\u003c\/p\u003e \u003cp\u003eReferences 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDarren R. Cooke and Paul L.H. McSweeney\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 20\u003c\/p\u003e \u003cp\u003e2.2 Calcium Equilibrium in Bovine Milk 21\u003c\/p\u003e \u003cp\u003e2.3 Calcium Equilibrium in Cheese 25\u003c\/p\u003e \u003cp\u003e2.4 The Influence of Calcium on Cheese Rheology and Functionality 31\u003c\/p\u003e \u003cp\u003e2.5 Conclusions 40\u003c\/p\u003e \u003cp\u003eReferences 40\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Cheese Flavour Development and Sensory Characteristics 45\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKieran Kilcawley and Maurice O’Sullivan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 45\u003c\/p\u003e \u003cp\u003e3.2 Biochemical Pathways Involved in Cheese Flavour 46\u003c\/p\u003e \u003cp\u003e3.3 Sensory Methods 58\u003c\/p\u003e \u003cp\u003e3.4 Data Analysis, Chemometrics and Preference Mapping 63\u003c\/p\u003e \u003cp\u003e3.5 Conclusion 63\u003c\/p\u003e \u003cp\u003eReferences 64\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Cheese Microbial Ecology and Safety 71\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAntonia Picon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 71\u003c\/p\u003e \u003cp\u003e4.2 Source of Microorganisms in Cheese 71\u003c\/p\u003e \u003cp\u003e4.3 Factors Influencing the Growth of Microorganisms in Cheese 72\u003c\/p\u003e \u003cp\u003e4.4 Cheese Microbiota 72\u003c\/p\u003e \u003cp\u003e4.5 Cheese Pathogens 77\u003c\/p\u003e \u003cp\u003e4.6 Other Risks of Microbial Origin 81\u003c\/p\u003e \u003cp\u003e4.7 Growth and Survival of Bacterial Pathogens in Cheese 82\u003c\/p\u003e \u003cp\u003e4.8 Procedures to Improve Cheese Safety 84\u003c\/p\u003e \u003cp\u003e4.9 Conclusions and Future Trends 89\u003c\/p\u003e \u003cp\u003eReferences 89\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLuiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction: Protected Land- and Tradition-Related Labels 100\u003c\/p\u003e \u003cp\u003e5.2 Traceability 103\u003c\/p\u003e \u003cp\u003e5.3 Authentication: What Should Be Authenticated? 103\u003c\/p\u003e \u003cp\u003e5.4 Innovation, Modern Technologies and Traditional Cheeses 112\u003c\/p\u003e \u003cp\u003e5.5 Conclusions 113\u003c\/p\u003e \u003cp\u003eAcknowledgements 113\u003c\/p\u003e \u003cp\u003eReferences 113\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 An Overview of the Cheesemaking Process 120\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eThomas Bintsis and Photis Papademas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 120\u003c\/p\u003e \u003cp\u003e6.2 Milk Types and Composition 121\u003c\/p\u003e \u003cp\u003e6.3 Raw Milk Quality for Cheesemaking 123\u003c\/p\u003e \u003cp\u003e6.4 Additives in Cheese Milk 126\u003c\/p\u003e \u003cp\u003e6.5 Milk Standardisation 127\u003c\/p\u003e \u003cp\u003e6.6 Treatments of Raw Milk for Cheesemaking 127\u003c\/p\u003e \u003cp\u003e6.7 Acidification 129\u003c\/p\u003e \u003cp\u003e6.8 Coagulation 131\u003c\/p\u003e \u003cp\u003e6.9 Post-Coagulation Processes 132\u003c\/p\u003e \u003cp\u003e6.10 Control of Cheesemaking Steps 136\u003c\/p\u003e \u003cp\u003e6.11 Cheese Maturation 136\u003c\/p\u003e \u003cp\u003e6.12 Adjunct Cultures and Acceleration of the Maturation Process 137\u003c\/p\u003e \u003cp\u003e6.13 Packaging 138\u003c\/p\u003e \u003cp\u003e6.14 Main Cheese Categories 140\u003c\/p\u003e \u003cp\u003eReferences 152\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGiuseppe Licitra, Margherita Caccamo, Florence Valence and Sylvie Lortal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction to Traditional Cheeses 157\u003c\/p\u003e \u003cp\u003e7.2 Traditional Equipment 158\u003c\/p\u003e \u003cp\u003e7.3 Biofilms of Wooden Vats 161\u003c\/p\u003e \u003cp\u003e7.4 Wooden Shelves 163\u003c\/p\u003e \u003cp\u003e7.5 Legislation Concerning Wood in Contact with Milk or Cheeses 164\u003c\/p\u003e \u003cp\u003e7.6 Cleaning Systems 165\u003c\/p\u003e \u003cp\u003e7.7 Safety Assessment 167\u003c\/p\u003e \u003cp\u003e7.8 Conclusions 168\u003c\/p\u003e \u003cp\u003eReferences 169\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 175\u003c\/p\u003e \u003cp\u003eCheeses from Argentina 175\u003c\/p\u003e \u003cp\u003eAcknowledgements 175\u003c\/p\u003e \u003cp\u003eReferences 176\u003c\/p\u003e \u003cp\u003eCheeses from Cyprus 176\u003c\/p\u003e \u003cp\u003eReference 177\u003c\/p\u003e \u003cp\u003eCheeses from Denmark 177\u003c\/p\u003e \u003cp\u003eReferences 178\u003c\/p\u003e \u003cp\u003eCheeses from France 178\u003c\/p\u003e \u003cp\u003eCheeses from Germany 179\u003c\/p\u003e \u003cp\u003eCheeses from Greece 180\u003c\/p\u003e \u003cp\u003eReference 181\u003c\/p\u003e \u003cp\u003eCheeses from Italy 181\u003c\/p\u003e \u003cp\u003eCheeses from Malta 183\u003c\/p\u003e \u003cp\u003eCheeses from the Netherlands 183\u003c\/p\u003e \u003cp\u003eCheeses from Portugal 184\u003c\/p\u003e \u003cp\u003eCheeses from Serbia 185\u003c\/p\u003e \u003cp\u003eReferences 186\u003c\/p\u003e \u003cp\u003eCheeses from Slovakia 186\u003c\/p\u003e \u003cp\u003eCheeses from Spain 187\u003c\/p\u003e \u003cp\u003eAcknowledgements 188\u003c\/p\u003e \u003cp\u003eCheeses from Sweden 188\u003c\/p\u003e \u003cp\u003eReferences 189\u003c\/p\u003e \u003cp\u003eCheeses from Switzerland 190\u003c\/p\u003e \u003cp\u003eAcknowledgements 190\u003c\/p\u003e \u003cp\u003eCheeses from Turkey 191\u003c\/p\u003e \u003cp\u003eReferences 192\u003c\/p\u003e \u003cp\u003eCheeses from the United Kingdom 192\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Extra-Hard Cheeses 194\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGiuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob and Daniel Wechsler\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Parmigiano Reggiano PDO – Italy 194\u003c\/p\u003e \u003cp\u003e1.2 Reggianito Cheese – Argentina 197\u003c\/p\u003e \u003cp\u003eAcknowledgements 199\u003c\/p\u003e \u003cp\u003e1.3 Sbrinz PDO – Switzerland 199\u003c\/p\u003e \u003cp\u003eReferences 201\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Hard Cheeses 204\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKatja Hartmann, Giuseppe Licitra, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon-Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, İrem Uzunsoy, Barbaros Özer and Ylva Ardö\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Allgäu Mountain Cheese – Germany 204\u003c\/p\u003e \u003cp\u003e2.2 Asiago PDO – Italy 206\u003c\/p\u003e \u003cp\u003e2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland 210\u003c\/p\u003e \u003cp\u003e2.4 Cantal PDO – France 213\u003c\/p\u003e \u003cp\u003e2.5 Cheddar – United Kingdom 214\u003c\/p\u003e \u003cp\u003e2.6 Cheshire – United Kingdom 216\u003c\/p\u003e \u003cp\u003e2.7 Fiore Sardo PDO – Italy 218\u003c\/p\u003e \u003cp\u003e2.8 Graviera Kritis PDO – Greece 220\u003c\/p\u003e \u003cp\u003e2.9 Idiazabal PDO – Spain 222\u003c\/p\u003e \u003cp\u003e2.10 Kefalograviera PDO – Greece 224\u003c\/p\u003e \u003cp\u003e2.11 Kefalotyri – Greece 226\u003c\/p\u003e \u003cp\u003e2.12 Le Gruyère PDO – Switzerland 228\u003c\/p\u003e \u003cp\u003e2.13 Ossau Iraty PDO – France 230\u003c\/p\u003e \u003cp\u003e2.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland 233\u003c\/p\u003e \u003cp\u003e2.15 Tulum Cheese –Turkey 235\u003c\/p\u003e \u003cp\u003e2.16 Västerbottensost – Sweden 237\u003c\/p\u003e \u003cp\u003e2.17 Würchwitzer Mite Cheese – Germany 239\u003c\/p\u003e \u003cp\u003eReferences 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Semi-hard Cheeses 247\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eElisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler , Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Appenzeller ® – Switzerland 247\u003c\/p\u003e \u003cp\u003e3.2 Arzúa-Ulloa PDO – Spain 250\u003c\/p\u003e \u003cp\u003e3.3 Castelmagno PDO – Italy 253\u003c\/p\u003e \u003cp\u003e3.4 Comté PDO – France 256\u003c\/p\u003e \u003cp\u003e3.5 Flaouna Cheese – Cyprus 259\u003c\/p\u003e \u003cp\u003e3.6 Formaggio di Fossa di Sogliano PDO – Italy 260\u003c\/p\u003e \u003cp\u003e3.7 Havarti – Denmark 263\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e3.8 Herrgård – Sweden 264\u003c\/p\u003e \u003cp\u003e3.9 Mahón-Menorca PDO – Spain 267\u003c\/p\u003e \u003cp\u003e3.10 Majorero PDO – Spain 269\u003c\/p\u003e \u003cp\u003e3.11 Manchego PDO – Spain 271\u003c\/p\u003e \u003cp\u003e3.12 Murcia al Vino PDO – Spain 274\u003c\/p\u003e \u003cp\u003e3.13 Präst – Sweden 276\u003c\/p\u003e \u003cp\u003e3.14 Raclette du Valais PDO – Switzerland 278\u003c\/p\u003e \u003cp\u003e3.15 Raclette Suisse ® -Switzerland 280\u003c\/p\u003e \u003cp\u003e3.16 San Simón da Costa PDO-Spain 282\u003c\/p\u003e \u003cp\u003e3.17 Svecia PGI – Sweden 285\u003c\/p\u003e \u003cp\u003e3.18 Serpa – Portugal 286\u003c\/p\u003e \u003cp\u003e3.19 Sombor Cheese – Serbia 289\u003c\/p\u003e \u003cp\u003e3.20 Tuma Persa PDO – Italy 291\u003c\/p\u003e \u003cp\u003eReferences 293\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Soft Cheeses (with Rennet) 301\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaria Belén López Morales, Thomas Bintsis, Efstathios Alichanidis, Karol Herian, Paul Jelen, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Everaldo Attard , Anthony Grupetta, Stefania Carpino, Tânia G. Tavares and F. Xavier Malcata\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Afuega΄l Pitu PDO – Spain 301\u003c\/p\u003e \u003cp\u003e4.2 Anevato PDO – Greece 304\u003c\/p\u003e \u003cp\u003e4.3 Bryndza – Slovakia 305\u003c\/p\u003e \u003cp\u003e4.4 Cremoso – Argentina 307\u003c\/p\u003e \u003cp\u003eAcknowledgements 309\u003c\/p\u003e \u003cp\u003e4.5 Galotyri PDO – Greece 310\u003c\/p\u003e \u003cp\u003e4.6 Kopanisti PDO – Greece 311\u003c\/p\u003e \u003cp\u003e4.7 Maltese Ġbejna – Malta 312\u003c\/p\u003e \u003cp\u003e4.8 Serra da Estrela PDO – Portugal 316\u003c\/p\u003e \u003cp\u003e4.9 Torta del Casar PDO – Spain 319\u003c\/p\u003e \u003cp\u003eReferences 321\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Dutch-Type Cheeses 326\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEva-Maria Düsterhöft, Wim Engels and Thom Huppertz\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Edam Cheese – The Netherlands 326\u003c\/p\u003e \u003cp\u003e5.2 Gouda – The Netherlands 329\u003c\/p\u003e \u003cp\u003e5.3 Hollandse Geitenkaas (Dutch Goat’s Cheese) PGI – The Netherlands 332\u003c\/p\u003e \u003cp\u003eReferences 334\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Swiss-Type Cheeses (Propionic Acid Cheeses) 336\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKatja Hartmann, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Ylva Ardö, Eva-Maria Düsterhöft, Wim Engels, Thom Huppertz, Erica R. Hynes, Maria Cristina Perotti and Carina V. Bergamini\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Allgäu Emmental PDO – Germany 336\u003c\/p\u003e \u003cp\u003e6.2 Emmentaler PDO – Switzerland 338\u003c\/p\u003e \u003cp\u003e6.3 Grevé – Sweden 340\u003c\/p\u003e \u003cp\u003e6.4 Maasdammer – The Netherlands 342\u003c\/p\u003e \u003cp\u003e6.5 Pategrás Cheese – Argentina 344\u003c\/p\u003e \u003cp\u003eAcknowledgements 346\u003c\/p\u003e \u003cp\u003eReferences 346\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 White-Brined Cheeses 349\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eThomas Bintsis, Efstathios Alichanidis, İrem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic and Jelena Miocinovic\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Batzos PDO – Greece 349\u003c\/p\u003e \u003cp\u003e7.2 Beyaz Peynir – Turkey 351\u003c\/p\u003e \u003cp\u003e7.3 Feta PDO – Greece 353\u003c\/p\u003e \u003cp\u003e7.4 Halitzia – Cyprus 356\u003c\/p\u003e \u003cp\u003e7.5 Halloumi – Cyprus 357\u003c\/p\u003e \u003cp\u003e7.6 Mihalıç – Turkey 359\u003c\/p\u003e \u003cp\u003e7.7 Sjenica – Serbia 361\u003c\/p\u003e \u003cp\u003e7.8 Urfa – Turkey 363\u003c\/p\u003e \u003cp\u003eReferences 365\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Pasta-Filata Cheeses 368\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGiuseppe Licitra, Zorica Radulovic, Jelena Miocinovic, İrem Uzunsoy, Barbaros Özer, Thomas Bintsis, Efstathios Alichanidis, Karol Herian and Paul Jelen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Caciocavallo Podolico PDO – Italy 368\u003c\/p\u003e \u003cp\u003e8.2 Kachkaval (Kačkavalj) – Serbia 370\u003c\/p\u003e \u003cp\u003e8.3 Kashar (Kaşar Peyniri) – Turkey 372\u003c\/p\u003e \u003cp\u003e8.4 Kasseri PDO – Greece 374\u003c\/p\u003e \u003cp\u003e8.5 Mozzarella di Bufala Campana PDO – Italy 376\u003c\/p\u003e \u003cp\u003e8.6 Parenica – Slovakia 379\u003c\/p\u003e \u003cp\u003e8.7 Provolone Valpadana PDO – Italy 382\u003c\/p\u003e \u003cp\u003e8.8 Ragusano PDO – Italy 383\u003c\/p\u003e \u003cp\u003e8.9 Vastedda della Valle del Belìce PDO – Italy 386\u003c\/p\u003e \u003cp\u003eReferences 389\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Mould Surface-Ripened Cheeses 392\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKatja Hartmann and Jean L. Maubois\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Altenburger Goat Cheese PDO – Germany 392\u003c\/p\u003e \u003cp\u003e9.2 Camembert de Normandie PDO – France 394\u003c\/p\u003e \u003cp\u003eReferences 395\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Bacterial Surface-Ripened (Smear) Cheeses 397\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eYlva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster-Meier , Marie-Therese Fröhlich-Wyder*, Ernst Jakob and Daniel Wechsler\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Danbo – Denmark 397\u003c\/p\u003e \u003cp\u003e10.2 Epoisses PDO – France 399\u003c\/p\u003e \u003cp\u003e10.3 Esrom PGI – Denmark 401\u003c\/p\u003e \u003cp\u003e10.4 Hohenheim Trappisten – Germany 403\u003c\/p\u003e \u003cp\u003e10.5 Maroilles PDO – France 404\u003c\/p\u003e \u003cp\u003e10.6 Reblochon PDO – France 407\u003c\/p\u003e \u003cp\u003e10.7 Vacherin Mont-d’Or PDO – Switzerland 409\u003c\/p\u003e \u003cp\u003eReferences 412\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Blue-Veined Cheeses 415\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaria Belén López Morales, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas and Thomas Bintsis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Cabrales PDO – Spain 415\u003c\/p\u003e \u003cp\u003e11.2 Danablu PGI – Denmark 418\u003c\/p\u003e \u003cp\u003e11.3 Fourme d’Ambert PDO – France 420\u003c\/p\u003e \u003cp\u003e11.4 Fourme de Montbrison PDO – France 420\u003c\/p\u003e \u003cp\u003e11.5 Gamonedo PDO – Spain 423\u003c\/p\u003e \u003cp\u003e11.6 Roquefort PDO – France 426\u003c\/p\u003e \u003cp\u003e11.7 Stilton PDO – United Kingdom 429\u003c\/p\u003e \u003cp\u003eReferences 432\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Acid-Coagulated Cheeses 436\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eKatja Hartmann, Françoise Berthier and Giuseppe Licitra\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Acid Curd (Harzer) – Germany 436\u003c\/p\u003e \u003cp\u003e12.2 Crottin de Chavignol PDO – France 438\u003c\/p\u003e \u003cp\u003e12.3 Quark – Germany 441\u003c\/p\u003e \u003cp\u003e12.4 Robiola di Roccaverano PDO – Italy 442\u003c\/p\u003e \u003cp\u003eReferences 444\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Whey Cheeses (Heat Coagulated) 446\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePhotis Papademas, Thomas Bintsis, Efstathios Alichanidis and Ylva Ardö\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Anari – Cyprus 446\u003c\/p\u003e \u003cp\u003e13.2 Anthotyros – Greece 447\u003c\/p\u003e \u003cp\u003e13.3 Manouri PDO – Greece 449\u003c\/p\u003e \u003cp\u003e13.4 Mesost and Messmör – Sweden 450\u003c\/p\u003e \u003cp\u003eReferences 451\u003c\/p\u003e \u003cp\u003eIndex 453\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49406973116759,"sku":"9781119046158","price":157.45,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781119046158.jpg?v=1730497747","url":"https:\/\/bookcurl.com\/products\/global-cheesemaking-technology-9781119046158","provider":"Book Curl","version":"1.0","type":"link"}