Papademas / Bintsis - Global Cheesemaking Technology

Global Cheesemaking Technology

Cheese Quality and Characteristics

Medium: Buch

ISBN: 978-1-119-04615-8

Verlag: Wiley

Erscheinungstermin: 18.12.2017

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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 scientific principles on cheesemaking.

Part I provides an 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.

Part 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 these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Produkteigenschaften

Artikelnummer: 9781119046158
Medium: Buch
ISBN: 978-1-119-04615-8
Verlag: Wiley
Erscheinungstermin: 18.12.2017
Sprache(n): Englisch
Auflage: 1. Auflage 2017
Produktform: Gebunden
Gewicht: 1270 g
Seiten: 496
Format (B x H x T): 178 x 254 x 25 mm
Ausgabetyp: Kein, Unbekannt

Themen

List of Contributors xxv

Preface xxix

Part I 1
1 The History of Cheese 3
Paul S. Kindstedt

1.1 Introduction 3

1.2 Origins of Cheese 3

1.3 Cheese in Antiquity 7

1.4 Cheese in the Middle Ages and Renaissance 10

1.5 Cheese in the Modern Era 12

References 14

2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20
Darren R. Cooke and Paul L.H. McSweeney

2.1 Introduction 20

2.2 Calcium Equilibrium in Bovine Milk 21

2.3 Calcium Equilibrium in Cheese 25

2.4 The Influence of Calcium on Cheese Rheology and Functionality 31

2.5 Conclusions 40

References 40

3 Cheese Flavour Development and Sensory Characteristics 45
Kieran Kilcawley and Maurice O’Sullivan

3.1 Introduction 45

3.2 Biochemical Pathways Involved in Cheese Flavour 46

3.3 Sensory Methods 58

3.4 Data Analysis, Chemometrics and Preference Mapping 63

3.5 Conclusion 63

References 64

4 Cheese Microbial Ecology and Safety 71
Antonia Picon

4.1 Introduction 71

4.2 Source of Microorganisms in Cheese 71

4.3 Factors Influencing the Growth of Microorganisms in Cheese 72

4.4 Cheese Microbiota 72

4.5 Cheese Pathogens 77

4.6 Other Risks of Microbial Origin 81

4.7 Growth and Survival of Bacterial Pathogens in Cheese 82

4.8 Procedures to Improve Cheese Safety 84

4.9 Conclusions and Future Trends 89

References 89

5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100
Luiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales

5.1 Introduction: Protected Land- and Tradition-Related Labels 100

5.2 Traceability 103

5.3 Authentication: What Should Be Authenticated? 103

5.4 Innovation, Modern Technologies and Traditional Cheeses 112

5.5 Conclusions 113

Acknowledgements 113

References 113

6 An Overview of the Cheesemaking Process 120
Thomas Bintsis and Photis Papademas

6.1 Introduction 120

6.2 Milk Types and Composition 121

6.3 Raw Milk Quality for Cheesemaking 123

6.4 Additives in Cheese Milk 126

6.5 Milk Standardisation 127

6.6 Treatments of Raw Milk for Cheesemaking 127

6.7 Acidification 129

6.8 Coagulation 131

6.9 Post-Coagulation Processes 132

6.10 Control of Cheesemaking Steps 136

6.11 Cheese Maturation 136

6.12 Adjunct Cultures and Acceleration of the Maturation Process 137

6.13 Packaging 138

6.14 Main Cheese Categories 140

References 152

7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157
Giuseppe Licitra, Margherita Caccamo, Florence Valence and Sylvie Lortal

7.1 Introduction to Traditional Cheeses 157

7.2 Traditional Equipment 158

7.3 Biofilms of Wooden Vats 161

7.4 Wooden Shelves 163

7.5 Legislation Concerning Wood in Contact with Milk or Cheeses 164

7.6 Cleaning Systems 165

7.7 Safety Assessment 167

7.8 Conclusions 168

References 169

Part II 173

Introduction 175

Cheeses from Argentina 175

Acknowledgements 175

References 176

Cheeses from Cyprus 176

Reference 177

Cheeses from Denmark 177

References 178

Cheeses from France 178

Cheeses from Germany 179

Cheeses from Greece 180

Reference 181

Cheeses from Italy 181

Cheeses from Malta 183

Cheeses from the Netherlands 183

Cheeses from Portugal 184

Cheeses from Serbia 185

References 186

Cheeses from Slovakia 186

Cheeses from Spain 187

Acknowledgements 188

Cheeses from Sweden 188

References 189

Cheeses from Switzerland 190

Acknowledgements 190

Cheeses from Turkey 191

References 192

Cheeses from the United Kingdom 192

1 Extra-Hard Cheeses 194
Giuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob and Daniel Wechsler

1.1 Parmigiano Reggiano PDO – Italy 194

1.2 Reggianito Cheese – Argentina 197

Acknowledgements 199

1.3 Sbrinz PDO – Switzerland 199

References 201

2 Hard Cheeses 204
Katja 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, Irem Uzunsoy, Barbaros Özer and Ylva Ardö

2.1 Allgäu Mountain Cheese – Germany 204

2.2 Asiago PDO – Italy 206

2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland 210

2.4 Cantal PDO – France 213

2.5 Cheddar – United Kingdom 214

2.6 Cheshire – United Kingdom 216

2.7 Fiore Sardo PDO – Italy 218

2.8 Graviera Kritis PDO – Greece 220

2.9 Idiazabal PDO – Spain 222

2.10 Kefalograviera PDO – Greece 224

2.11 Kefalotyri – Greece 226

2.12 Le Gruyère PDO – Switzerland 228

2.13 Ossau Iraty PDO – France 230

2.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland 233

2.15 Tulum Cheese –Turkey 235

2.16 Västerbottensost – Sweden 237

2.17 Würchwitzer Mite Cheese – Germany 239

References 241

3 Semi-hard Cheeses 247
Elisabeth 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

3.1 Appenzeller ® – Switzerland 247

3.2 Arzúa-Ulloa PDO – Spain 250

3.3 Castelmagno PDO – Italy 253

3.4 Comté PDO – France 256

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