Description
Book SynopsisEdited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.
Table of ContentsIntroduction to Cheese Chemistry; Coagulants and Starter Cultures; Nonstarter Lactic Acid Bacteria in Cheese; Cheese Manufacture; Chemistry of Cheese Ripening; Cheese Ripening: An Overview of Technological Strategies Towards Process Acceleration; Flavour Development in Cheese; Cheese Microstructure; Cheese Rheology and Texture; Artisanal Cheese Chemistry; Production, Consumption, and Nutritive Value of Cheese from Cows and other Mammals; Non-dairy Cheese
