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Library of Congress Cataloging-in-Publication Data
9781119046158
Cover Design: Wiley
Cover Image: The cover photo is of Ragusano PDO cheese. For more details see Part II Section 8.8. Courtesy of Photis Papademas
This book is dedicated to our families and to a great teacher, the late Dr R.K. Robinson.
List of Contributors
Noelia Aldai
Food Technology and Biochemistry and Molecular Biology
Faculty of Pharmacy – University of the
Basque Country/EHU, Vitoria-Gasteiz
Spain
Efstathios Alichanidis
Department of Food Science and
Technology, School of Agriculture
Aristotle University of Thessaloniki
Thessaloniki
Greece
Ylva Ardö
Department of Food Science
University of Copenhagen, Frederiksberg
Denmark
Everaldo Attard
Division of Rural Sciences and Food
Systems, Institute of Earth Systems
University of Malta
Malta
Luiz Javier R. Barron
Food Technology and Biochemistry and Molecular Biology
Faculty of Pharmacy – University of the
Basque Country/EHU, Vitoria-Gasteiz
Spain
Carina V. Bergamini
Facultad de Ingeniería Química
(Universidad Nacional del Litoral)
Santa Fe
Argentinaand
Instituto de Lactología Industrial (Universidad
Nacional del Litoral – Consejo Nacional de
Investigaciones Científicas y Técnicas)
Santa Fe
Argentina
Françoise Berthier
Unité de Recherches en Technologie et
Analyses Laitières Rue de Versailles
France
Thomas Bintsis
11 Parmenionos
50200 Ptolemaida
Greece
Margherita Caccamo
CoRFiLaC
Ragusa
Italy
Stefania Carpino
CoRFiLaC – Consorzio Ricerca Filiera
Lattiero Casearia, Ragusa
Italy
Darren R. Cooke
School of Food and Nutritional Sciences
University College Cork, Cork
Ireland
Eva-Maria Düsterhöft
NIZO Food Research
The Netherlands
Wim Engels
NIZO Food Research
The Netherlands
Elisabeth Eugster-Meier
Bern University of Applied Sciences
School of Agricultural, Forest and Food Sciences HAFL
Zollikofen, Switzerland
Marie-Therese Fröhlich-Wyder
Agroscope, Research Division Food Microbial Systems
Federal Department of Economic Affairs
Education and Research EAER
Bern, Switzerland
Anthony Grupetta
Veterinary Regulations Directorate, Marsa
Malta
Katja Hartmann
Anton Paar GmbH
Germany
Karol Herian
Slovak Dairy Research Institute
Slovakia
Thom Huppertz
NIZO Food Research
The Netherlands
Erica R. Hynes
Facultad de Ingeniería Química
(Universidad Nacional del Litoral)
Santa Fe
Argentinaand
Instituto de Lactología Industrial
(Universidad Nacional del Litoral – Consejo Nacional de
Investigaciones Científicas y Técnicas)
Santa Fe
Argentina
Ernst Jakob
Agroscope, Institute for Food Sciences IFS
Federal Department of Economic Affairs
Education and Research EAER, Bern
Switzerland
Paul Jelen
Department of Agricultural, Food and
Nutritional Science, University of Alberta
Canada
Kimon-Andreas G. Karatzas
Department of Food and Nutrition Sciences
The University of Reading
United Kingdom
Kieran Kilcawley
Teagasc Food Research Centre
Moorepark, Fermoy, Co. Cork
Ireland
Paul S. Kindstedt
Department of Nutrition and Food Sciences
University of Vermont
United States
Giuseppe Licitra
Department of Agriculture, Nutrition and
Environment
University of Catania, Catania
Italy
Sylvie Lortal
INRA, Agrocampus Ouest, Science et
Technologie du lait et de l'oeuf
Rennes
France
F. Xavier Malcata
Laboratory of Engineering of
Processes, Environment Biotechnology and Energy (LEPABE)
Portugaland
Department of Chemical Engineering
University of Porto
Portugal
Paul L.H. McSweeney
School of Food and Nutritional Sciences
University College Cork, Cork
Ireland
Jelena Miocinovic
Department of Food Microbiology, Faculty
of Agriculture, University of Belgrade
Serbia
Maria Belén López Morales
Food Science and Technology Department
International Excellence Campus for Higher
Education and Research ‘Campus Mare
Nostrum’, Veterinary Faculty
University of Murcia
Spain
Maurice O'Sullivan
School of Food and Nutritional Sciences
University College Cork, Cork
Ireland
Barbaros Özer
Ankara University
Faculty of Agriculture
Department of Dairy Technology
Ankara, Turkey
Photis Papademas
Department of Agricultural Sciences
Biotechnology and Food Science
Cyprus University of Technology, Limassol
Cyprus
Maria Cristina Perotti
Facultad de Ingeniería Química
(Universidad Nacional del Litoral)
Santa Fe
Argentinaand
Instituto de Lactología Industrial
(Universidad Nacional del Litoral – Consejo Nacional de
Investigaciones Científicas y Técnicas)
Santa Fe
Argentina
Antonia Picon
Department of Food Technology
National Institute of Agricultural and
Food Research and Technology (INIA)
Madrid
Spain
Zorica Radulovic
Department of Food Microbiology, Faculty
of Agriculture, University of Belgrade
Serbia
Mertxe de Renobales
Biochemistry and Molecular Biology
Faculty of Pharmacy – University of the
Basque Country/EHU, Vitoria-Gasteiz
Spain
Tânia G. Tavares
Laboratory of Engineering of
Processes, Environment Biotechnology and Energy (LEPABE)
Portugaland
REQUIMTE/Department of Chemical
Sciences
Faculty of Pharmacy
University of Porto
Portugal
İrem Uzunsoy
Bülent Ecevit University Caycuma
Vocational High School
Department of Food Technology
Zonguldak
Turkey
Florence Valence
INRA, Agrocampus Ouest, Science et
Technologie du lait et de l'oeuf
Rennes
France
Mailo Virto
Biochemistry and Molecular Biology
Faculty of Pharmacy – University of the
Basque Country/EHU, Vitoria-Gasteiz
Spain
Daniel Wechsler
Agroscope, Institute for Food Sciences IFS
Federal Department of Economic Affairs
Education and Research EAER, Bern
Switzerland
Preface
The history of cheese goes back to the Neolithic era, parallel to the origins of livestock domestication and dairying, and since then, more than 1000 cheese varieties have evolved. Although cheese is industrially produced in large quantities with a high degree of automation and totally controlled processes, the techniques are very similar to those produced with the traditional methods. Based on the same principles and following basic steps, cheesemakers blend science with ‘art’, producing a great variety of cheeses.
It is not clear whether cheesemaking is a simple or a complicated process. What is well known is that the impact of a number of different factors in each cheesemaking step is critical, and this is the main reason for the great variability in the characteristics of the final cheese. Thus, the regulation of each factor is vital for producing a cheese with the specific quality characteristics of its variety.
The purpose of this book is to describe (1) the manufacturing process of the most significant cheeses of the world and (2) the quality characteristics of the corresponding individual cheese. In addition, attention is paid to the scientific justification of the development of the final cheese characteristics, and the study of the impact of critical parameters on the development of cheese flavour and texture throughout maturation.
In Part I of the book, some fundamental topics are discussed in order to give a background for a better understanding of cheesemaking and the factors affecting cheese quality. Thus, the history of cheese is presented in Chapter 1; the behaviour of calcium in cheesemilk, during manufacture and during ripening and its impact on the rheological and functional properties of cheese in Chapter 2; cheese flavour development and sensory characteristics in Chapter 3; cheese microbial ecology and safety in Chapter 4; cheese with protected land- and tradition-related labels, traceability and authentication in Chapter 5; an overview of the cheesemaking process in Chapter 6 and traditional wooden equipment used for cheesemaking and their effect on quality in Chapter 7.
In Part II, the cheesemaking processes and the quality and sensory characteristics of 100 cheeses are described. Most of the cheeses presented are traditional products (50 of them with the PDO-Protected Designation of Origin designation). Experts on cheese science and technology gave a comprehensive description of cheese varieties that are important for their country. The cheeses are divided into 13 categories, and each is presented in a separate chapter. Relevant research on each cheese and extensive references to facilitate further studies and stimulate further research on specific aspects of cheesemaking are included.
We wish to express our sincere gratitude to all 43 contributors; for their high professionalism and cooperation.