Cheese Chemistry, Physics and Microbiology Volume 1, General Aspects, 3rd Edition

Publication Year: 2004

Author / Editor: Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, and Timothy P. Guinee (Editors)

Overview: This book provides a comprehensive and scientific exploration of the fundamental chemical, physical, and microbiological aspects of cheese manufacture and maturation. It documents the evolution of cheesemaking from a traditional art to a science-driven discipline, emphasizing advancements in starters, ripening biochemistry, and modern analytical techniques.

Key Topics Covered:

Milk coagulation, rennets, and the syneresis and rheology of curd
Starter cultures, genetics, and bacteriophages
Biochemistry of cheese ripening, including lipolysis, proteolysis, and amino acid catabolism
Sensory evaluation, flavor instrumentation, texture, and nutritional aspects of cheese