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    Cheese: Chemistry, Physics and Microbiology

    Cheese by McSweeney, Paul L.H.; Cotter, Paul D.; Everett, David W;

    Chemistry, Physics and Microbiology

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      • Publisher's listprice EUR 300.00
      • The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.

        127 260 Ft (121 200 Ft + 5% VAT)
      • Discount 10% (cc. 12 726 Ft off)
      • Discounted price 114 534 Ft (109 080 Ft + 5% VAT)

    127 260 Ft

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    Product details:

    • Edition number 5
    • Publisher Academic Press
    • Date of Publication 25 April 2025

    • ISBN 9780443159565
    • Binding Hardback
    • No. of pages1360 pages
    • Size 276x216 mm
    • Language English
    • 700

    Categories

    Long description:

    Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.

    Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).




    • Thoroughly revised edition brings updated, new chapters that cover cheese structure, digestibility, acid-curd, and acid/heat coagulated cheeses
    • Offers practical explanations and solutions to challenges, including case studies
    • Presents content that is ideal for those learning and practicing the art of cheesemaking at all levels of research and production

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    Table of Contents:

    Volume 1: GENERAL ASPECTS
    Section 1. Introduction
    1 Cheese: An overview
    2 Milk for cheesemaking

    Section 2. Coagulation of milk
    3 Rennets: applied aspects
    4-new authors Chymosin and other acid proteinases
    5 Rennet-induced coagulation of milk
    6 Syneresis of the rennet coagulum
    7 Formation and structure of acid milk gels

    Section 3. Starters & Manufacture
    8 Starter Cultures: general aspects
    9 Genetics of lactic acid bacteria
    10 Bacteriophage
    11-new authors Secondary and adjunct starters
    12 Other components of the cheese microbiota
    13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity

    Section 4. Cheese Ripening
    14 Cheese ripening: introduction and overview
    15 Microbiological changes during ripening
    16 Biochemistry of cheese ripening.
    1. Metabolism of residual lactose and of lactate and citrate
    17 Biochemistry of cheese ripening.
    2. Lipolysis and metabolism of fatty acids
    18-new authors Biochemistry of cheese ripening.
    3. Proteolysis
    19-new authors Biochemistry of cheese ripening.
    4. Amino acid catabolism
    20 Cheese flavour: Sensory and instrumental analysis
    21 Acceleration and modification of cheese ripening
    22 Structure and texture of cheese

    Section 5. Public Health Aspects
    23 Growth and survival of microbial pathogens in cheese
    24 Mycotoxins in cheese
    25-new authors Nutritional aspects of cheese
    26-new chap Cheese structure and digestibility

    Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPS
    Section 1. Cheese Technology
    27-new authors Factors affecting cheese quality
    28 General aspects of cheese technology
    29-new authors Application of membrane separation technology to cheese production
    30-new authors Low-fat and low sodium cheese
    31-new authors Cheese as a food ingredient (inc EMC)
    32 Legislation
    33 Diversity of cheese varieties: an overview
    34 Extra-hard varieties
    35-new authors Cheddar and related dry-salted cheese varieties
    36 Gouda and related cheeses
    37 Cheese with propionic acid fermentation
    38 Surface mould-ripened cheeses
    39 Blue cheese
    40 Bacterial surface-ripened cheeses
    41-new authors Varieties ripened under brine
    42 Pasta-filata cheeses
    43 Cheeses from ewes' and goats' milk
    44 Cheeses from buffalo milk
    45 Quarg
    46-new chap Acid-curd and acid/heat coagulated cheeses
    47 Scandinavian whey cheeses
    48-new authors Processed cheese products

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