Global cheesemaking technology : cheese quality and characteristics
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured.In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the s...
Uložené v:
| Hlavní autori: | , |
|---|---|
| Médium: | E-kniha Kniha |
| Jazyk: | English |
| Vydavateľské údaje: |
Hoboken
Wiley
2018
John Wiley & Sons, Incorporated Wiley-Blackwell |
| Vydanie: | 1 |
| Predmet: | |
| ISBN: | 9781119046158, 1119046157 |
| On-line prístup: | Získať plný text |
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- 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
- 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
- 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
- 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
- 3.2.5 Method of Manufacture
- 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