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Global Cheesemaking Technology


Global Cheesemaking Technology

Cheese Quality and Characteristics
1. Aufl.

von: Photis Papademas, Thomas Bintsis

189,99 €

Verlag: Wiley
Format: EPUB
Veröffentl.: 16.11.2017
ISBN/EAN: 9781119046189
Sprache: englisch
Anzahl Seiten: 496

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Beschreibungen

<p><i>Global Cheesemaking Technology: Cheese Quality and Characteristics</i> 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.</p> <p>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.</p> <p>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.</p>
<p>List of Contributors xxv</p> <p>Preface xxix</p> <p><b>Part I 1<br /> 1 The History of Cheese 3<br /> </b><i>Paul S. Kindstedt</i></p> <p>1.1 Introduction 3</p> <p>1.2 Origins of Cheese 3</p> <p>1.3 Cheese in Antiquity 7</p> <p>1.4 Cheese in the Middle Ages and Renaissance 10</p> <p>1.5 Cheese in the Modern Era 12</p> <p>References 14</p> <p><b>2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20<br /> </b><i>Darren R. Cooke and Paul L.H. McSweeney</i></p> <p>2.1 Introduction 20</p> <p>2.2 Calcium Equilibrium in Bovine Milk 21</p> <p>2.3 Calcium Equilibrium in Cheese 25</p> <p>2.4 The Influence of Calcium on Cheese Rheology and Functionality 31</p> <p>2.5 Conclusions 40</p> <p>References 40</p> <p><b>3 Cheese Flavour Development and Sensory Characteristics 45<br /> </b><i>Kieran Kilcawley and Maurice O’Sullivan</i></p> <p>3.1 Introduction 45</p> <p>3.2 Biochemical Pathways Involved in Cheese Flavour 46</p> <p>3.3 Sensory Methods 58</p> <p>3.4 Data Analysis, Chemometrics and Preference Mapping 63</p> <p>3.5 Conclusion 63</p> <p>References 64</p> <p><b>4 Cheese Microbial Ecology and Safety 71<br /> </b><i>Antonia Picon</i></p> <p>4.1 Introduction 71</p> <p>4.2 Source of Microorganisms in Cheese 71</p> <p>4.3 Factors Influencing the Growth of Microorganisms in Cheese 72</p> <p>4.4 Cheese Microbiota 72</p> <p>4.5 Cheese Pathogens 77</p> <p>4.6 Other Risks of Microbial Origin 81</p> <p>4.7 Growth and Survival of Bacterial Pathogens in Cheese 82</p> <p>4.8 Procedures to Improve Cheese Safety 84</p> <p>4.9 Conclusions and Future Trends 89</p> <p>References 89</p> <p><b>5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100<br /> </b><i>Luiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales</i></p> <p>5.1 Introduction: Protected Land- and Tradition-Related Labels 100</p> <p>5.2 Traceability 103</p> <p>5.3 Authentication: What Should Be Authenticated? 103</p> <p>5.4 Innovation, Modern Technologies and Traditional Cheeses 112</p> <p>5.5 Conclusions 113</p> <p>Acknowledgements 113</p> <p>References 113</p> <p><b>6 An Overview of the Cheesemaking Process 120<br /> </b><i>Thomas Bintsis and Photis Papademas</i></p> <p>6.1 Introduction 120</p> <p>6.2 Milk Types and Composition 121</p> <p>6.3 Raw Milk Quality for Cheesemaking 123</p> <p>6.4 Additives in Cheese Milk 126</p> <p>6.5 Milk Standardisation 127</p> <p>6.6 Treatments of Raw Milk for Cheesemaking 127</p> <p>6.7 Acidification 129</p> <p>6.8 Coagulation 131</p> <p>6.9 Post-Coagulation Processes 132</p> <p>6.10 Control of Cheesemaking Steps 136</p> <p>6.11 Cheese Maturation 136</p> <p>6.12 Adjunct Cultures and Acceleration of the Maturation Process 137</p> <p>6.13 Packaging 138</p> <p>6.14 Main Cheese Categories 140</p> <p>References 152</p> <p><b>7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157<br /> </b><i>Giuseppe Licitra, Margherita Caccamo, Florence Valence and Sylvie Lortal</i></p> <p>7.1 Introduction to Traditional Cheeses 157</p> <p>7.2 Traditional Equipment 158</p> <p>7.3 Biofilms of Wooden Vats 161</p> <p>7.4 Wooden Shelves 163</p> <p>7.5 Legislation Concerning Wood in Contact with Milk or Cheeses 164</p> <p>7.6 Cleaning Systems 165</p> <p>7.7 Safety Assessment 167</p> <p>7.8 Conclusions 168</p> <p>References 169</p> <p><b>Part II 173</b></p> <p>Introduction 175</p> <p>Cheeses from Argentina 175</p> <p>Acknowledgements 175</p> <p>References 176</p> <p>Cheeses from Cyprus 176</p> <p>Reference 177</p> <p>Cheeses from Denmark 177</p> <p>References 178</p> <p>Cheeses from France 178</p> <p>Cheeses from Germany 179</p> <p>Cheeses from Greece 180</p> <p>Reference 181</p> <p>Cheeses from Italy 181</p> <p>Cheeses from Malta 183</p> <p>Cheeses from the Netherlands 183</p> <p>Cheeses from Portugal 184</p> <p>Cheeses from Serbia 185</p> <p>References 186</p> <p>Cheeses from Slovakia 186</p> <p>Cheeses from Spain 187</p> <p>Acknowledgements 188</p> <p>Cheeses from Sweden 188</p> <p>References 189</p> <p>Cheeses from Switzerland 190</p> <p>Acknowledgements 190</p> <p>Cheeses from Turkey 191</p> <p>References 192</p> <p>Cheeses from the United Kingdom 192</p> <p><b>1 Extra-Hard Cheeses 194<br /> </b><i>Giuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob and Daniel Wechsler</i></p> <p>1.1 Parmigiano Reggiano PDO – Italy 194</p> <p>1.2 Reggianito Cheese – Argentina 197</p> <p>Acknowledgements 199</p> <p>1.3 Sbrinz PDO – Switzerland 199</p> <p>References 201</p> <p><b>2 Hard Cheeses 204<br /> </b><i>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, İrem Uzunsoy, Barbaros Özer and Ylva Ardö</i></p> <p>2.1 Allgäu Mountain Cheese – Germany 204</p> <p>2.2 Asiago PDO – Italy 206</p> <p>2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland 210</p> <p>2.4 Cantal PDO – France 213</p> <p>2.5 Cheddar – United Kingdom 214</p> <p>2.6 Cheshire – United Kingdom 216</p> <p>2.7 Fiore Sardo PDO – Italy 218</p> <p>2.8 Graviera Kritis PDO – Greece 220</p> <p>2.9 Idiazabal PDO – Spain 222</p> <p>2.10 Kefalograviera PDO – Greece 224</p> <p>2.11 Kefalotyri – Greece 226</p> <p>2.12 Le Gruyère PDO – Switzerland 228</p> <p>2.13 Ossau Iraty PDO – France 230</p> <p>2.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland 233</p> <p>2.15 Tulum Cheese –Turkey 235</p> <p>2.16 Västerbottensost – Sweden 237</p> <p>2.17 Würchwitzer Mite Cheese – Germany 239</p> <p>References 241</p> <p><b>3 Semi-hard Cheeses 247<br /> </b><i>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</i></p> <p>3.1 Appenzeller ® – Switzerland 247</p> <p>3.2 Arzúa-Ulloa PDO – Spain 250</p> <p>3.3 Castelmagno PDO – Italy 253</p> <p>3.4 Comté PDO – France 256</p> <p>3.5 Flaouna Cheese – Cyprus 259</p> <p>3.6 Formaggio di Fossa di Sogliano PDO – Italy 260</p> <p>3.7 Havarti – Denmark 263</p> <p> </p> <p>3.8 Herrgård – Sweden 264</p> <p>3.9 Mahón-Menorca PDO – Spain 267</p> <p>3.10 Majorero PDO – Spain 269</p> <p>3.11 Manchego PDO – Spain 271</p> <p>3.12 Murcia al Vino PDO – Spain 274</p> <p>3.13 Präst – Sweden 276</p> <p>3.14 Raclette du Valais PDO – Switzerland 278</p> <p>3.15 Raclette Suisse ® -Switzerland 280</p> <p>3.16 San Simón da Costa PDO-Spain 282</p> <p>3.17 Svecia PGI – Sweden 285</p> <p>3.18 Serpa – Portugal 286</p> <p>3.19 Sombor Cheese – Serbia 289</p> <p>3.20 Tuma Persa PDO – Italy 291</p> <p>References 293</p> <p><b>4 Soft Cheeses (with Rennet) 301<br /> </b><i>Maria Belén López Morales, Thomas Bintsis, Efstathios Alichanidis, Karol Herian, Paul Jelen, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Everaldo Attard , Anthony Grupetta, Stefania Carpino, Tânia G. Tavares and F. Xavier Malcata</i></p> <p>4.1 Afuega΄l Pitu PDO – Spain 301</p> <p>4.2 Anevato PDO – Greece 304</p> <p>4.3 Bryndza – Slovakia 305</p> <p>4.4 Cremoso – Argentina 307</p> <p>Acknowledgements 309</p> <p>4.5 Galotyri PDO – Greece 310</p> <p>4.6 Kopanisti PDO – Greece 311</p> <p>4.7 Maltese Ġbejna – Malta 312</p> <p>4.8 Serra da Estrela PDO – Portugal 316</p> <p>4.9 Torta del Casar PDO – Spain 319</p> <p>References 321</p> <p><b>5 Dutch-Type Cheeses 326<br /> </b><i>Eva-Maria Düsterhöft, Wim Engels and Thom Huppertz</i></p> <p>5.1 Edam Cheese – The Netherlands 326</p> <p>5.2 Gouda – The Netherlands 329</p> <p>5.3 Hollandse Geitenkaas (Dutch Goat’s Cheese) PGI – The Netherlands 332</p> <p>References 334</p> <p><b>6 Swiss-Type Cheeses (Propionic Acid Cheeses) 336<br /> </b><i>Katja Hartmann, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Ylva Ardö, Eva-Maria Düsterhöft, Wim Engels, Thom Huppertz, Erica R. Hynes, Maria Cristina Perotti and Carina V. Bergamini</i></p> <p>6.1 Allgäu Emmental PDO – Germany 336</p> <p>6.2 Emmentaler PDO – Switzerland 338</p> <p>6.3 Grevé – Sweden 340</p> <p>6.4 Maasdammer – The Netherlands 342</p> <p>6.5 Pategrás Cheese – Argentina 344</p> <p>Acknowledgements 346</p> <p>References 346</p> <p><b>7 White-Brined Cheeses 349<br /> </b><i>Thomas Bintsis, Efstathios Alichanidis, İrem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic and Jelena Miocinovic</i></p> <p>7.1 Batzos PDO – Greece 349</p> <p>7.2 Beyaz Peynir – Turkey 351</p> <p>7.3 Feta PDO – Greece 353</p> <p>7.4 Halitzia – Cyprus 356</p> <p>7.5 Halloumi – Cyprus 357</p> <p>7.6 Mihalıç – Turkey 359</p> <p>7.7 Sjenica – Serbia 361</p> <p>7.8 Urfa – Turkey 363</p> <p>References 365</p> <p><b>8 Pasta-Filata Cheeses 368<br /> </b><i>Giuseppe Licitra, Zorica Radulovic, Jelena Miocinovic, İrem Uzunsoy, Barbaros Özer, Thomas Bintsis, Efstathios Alichanidis, Karol Herian and Paul Jelen</i></p> <p>8.1 Caciocavallo Podolico PDO – Italy 368</p> <p>8.2 Kachkaval (Kačkavalj) – Serbia 370</p> <p>8.3 Kashar (Kaşar Peyniri) – Turkey 372</p> <p>8.4 Kasseri PDO – Greece 374</p> <p>8.5 Mozzarella di Bufala Campana PDO – Italy 376</p> <p>8.6 Parenica – Slovakia 379</p> <p>8.7 Provolone Valpadana PDO – Italy 382</p> <p>8.8 Ragusano PDO – Italy 383</p> <p>8.9 Vastedda della Valle del Belìce PDO – Italy 386</p> <p>References 389</p> <p><b>9 Mould Surface-Ripened Cheeses 392<br /> </b><i>Katja Hartmann and Jean L. Maubois</i></p> <p>9.1 Altenburger Goat Cheese PDO – Germany 392</p> <p>9.2 Camembert de Normandie PDO – France 394</p> <p>References 395</p> <p><b>10 Bacterial Surface-Ripened (Smear) Cheeses 397<br /> </b><i>Ylva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster-Meier , Marie-Therese Fröhlich-Wyder*, Ernst Jakob and Daniel Wechsler</i></p> <p>10.1 Danbo – Denmark 397</p> <p>10.2 Epoisses PDO – France 399</p> <p>10.3 Esrom PGI – Denmark 401</p> <p>10.4 Hohenheim Trappisten – Germany 403</p> <p>10.5 Maroilles PDO – France 404</p> <p>10.6 Reblochon PDO – France 407</p> <p>10.7 Vacherin Mont-d’Or PDO – Switzerland 409</p> <p>References 412</p> <p><b>11 Blue-Veined Cheeses 415<br /> </b><i>Maria Belén López Morales, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas and Thomas Bintsis</i></p> <p>11.1 Cabrales PDO – Spain 415</p> <p>11.2 Danablu PGI – Denmark 418</p> <p>11.3 Fourme d’Ambert PDO – France 420</p> <p>11.4 Fourme de Montbrison PDO – France 420</p> <p>11.5 Gamonedo PDO – Spain 423</p> <p>11.6 Roquefort PDO – France 426</p> <p>11.7 Stilton PDO – United Kingdom 429</p> <p>References 432</p> <p><b>12 Acid-Coagulated Cheeses 436<br /> </b><i>Katja Hartmann, Françoise Berthier and Giuseppe Licitra</i></p> <p>12.1 Acid Curd (Harzer) – Germany 436</p> <p>12.2 Crottin de Chavignol PDO – France 438</p> <p>12.3 Quark – Germany 441</p> <p>12.4 Robiola di Roccaverano PDO – Italy 442</p> <p>References 444</p> <p><b>13 Whey Cheeses (Heat Coagulated) 446<br /> </b><i>Photis Papademas, Thomas Bintsis, Efstathios Alichanidis and Ylva Ardö</i></p> <p>13.1 Anari – Cyprus 446</p> <p>13.2 Anthotyros – Greece 447</p> <p>13.3 Manouri PDO – Greece 449</p> <p>13.4 Mesost and Messmör – Sweden 450</p> <p>References 451</p> <p>Index 453</p>
<p><b> About the Editors<br> PHOTIS PAPADEMAS</b> is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus. <p><b> THOMAS BINTSIS</b> is a consultant to the dairy industry and auditor of food safety management systems, and was formerly an adjunct lecturer at the Technological Education Institute of West Macedonia, Greece.
<p><b> A scientific guide to the cheesemaking processes and technology that puts the focus on how the unique characteristics of cheese are formed </b> <p><i> Global Cheesemaking Technology: Cheese Quality and Characteristics</i> offers a comprehensive review of the most common cheesemaking practices, the science that drives the process, and addresses important issues of safety and legal regulations. The authors describe the characteristics of a variety of major cheeses and explore their manufacturing processes. The text covers a wide range of topics including a fascinating account of the history of cheese, an exploration of the factors that influence the physicochemical properties, as well as the development of flavor and sensory characteristics. <p> The authors include a broad overview of the cheesemaking process and explain the issues related to microbial ecology and cheese safety. The text also offers information on the traceability and authentication of cheeses with protected labels and describes the role of wooden equipment in traditional cheese manufacture. This important resource explores well-known types of cheeses produced in large quantities worldwide and some important locally produced cheeses. <i>Global Cheesemaking Technology</i> is a vital guide that: <ul> <li>Offers a global review of cheesemaking processes and technology and describes 100 cheeses from 17 countries, divided into 13 categories</li> <li>Provides details of major cheeses' quality characteristics and a scientific explanation of how these characteristics are formed</li> <li>Contains dedicated chapters on safety management and international legislation/quality standards</li> <li>Includes well-known expert contributors from all major cheese-producing regions of the world</li> </ul> <br> <p> Written for scholars, students and professionals, <i>Global Cheesemaking Technology</i> is a valuable reference that is comprehensive in scope. The text covers information on the characteristics of cheese, as well as covering topics of technology, science, and safety.

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