Title Page
1. Copyright
2. Dedication
3. List of Contributors
4. Preface
Part I
1. Chapter 1: The History of Cheese
  1. 1.1 Introduction
  2. 1.2 Origins of Cheese
  3. 1.3 Cheese in Antiquity
  4. 1.4 Cheese in the Middle Ages and Renaissance
  5. 1.5 Cheese in the Modern Era
  6. References
2. Chapter 2: From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese
  1. 2.1 Introduction
  2. 2.2 Calcium Equilibrium in Bovine Milk
  3. 2.3 Calcium Equilibrium in Cheese
  4. 2.4 The Influence of Calcium on Cheese Rheology and Functionality
  5. 2.5 Conclusions
  6. References
3. Chapter 3: Cheese Flavour Development and Sensory Characteristics
  1. 3.1 Introduction
  2. 3.2 Biochemical Pathways Involved in Cheese Flavour
  3. 3.3 Sensory Methods
  4. 3.4 Data Analysis, Chemometrics and Preference Mapping
  5. 3.5 Conclusion
  6. References
4. Chapter 4: Cheese Microbial Ecology and Safety
  1. 4.1 Introduction
  2. 4.2 Source of Microorganisms in Cheese
  3. 4.3 Factors Influencing the Growth of Microorganisms in Cheese
  4. 4.4 Cheese Microbiota
  5. 4.5 Cheese Pathogens
  6. 4.6 Other Risks of Microbial Origin
  7. 4.7 Growth and Survival of Bacterial Pathogens in Cheese
  8. 4.8 Procedures to Improve Cheese Safety
  9. 4.9 Conclusions and Future Trends
  10. References
5. Chapter 5: Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication
  1. 5.1 Introduction: Protected Land- and Tradition-Related Labels
  2. 5.2 Traceability
  3. 5.3 Authentication: What Should Be Authenticated?
  4. 5.4 Innovation, Modern Technologies and Traditional Cheeses
  5. 5.5 Conclusions
  6. Acknowledgements
  7. References
6. Chapter 6: An Overview of the Cheesemaking Process
  1. 6.1 Introduction
  2. 6.2 Milk Types and Composition
  3. 6.3 Raw Milk Quality for Cheesemaking
  4. 6.4 Additives in Cheese Milk
  5. 6.5 Milk Standardisation
  6. 6.6 Treatments of Raw Milk for Cheesemaking
  7. 6.7 Acidification
  8. 6.8 Coagulation
  9. 6.9 Post-Coagulation Processes
  10. 6.10 Control of Cheesemaking Steps
  11. 6.11 Cheese Maturation
  12. 6.12 Adjunct Cultures and Acceleration of the Maturation Process
  13. 6.13 Packaging
  14. 6.14 Main Cheese Categories
  15. References
7. Chapter 7: Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality
  1. 7.1 Introduction to Traditional Cheeses
  2. 7.2 Traditional Equipment
  3. 7.3 Biofilms of Wooden Vats
  4. 7.4 Wooden Shelves
  5. 7.5 Legislation Concerning Wood in Contact with Milk or Cheeses
  6. 7.6 Cleaning Systems
  7. 7.7 Safety Assessment
  8. 7.8 Conclusions
  9. References
Part II
Introduction
1. Cheeses from Argentina
2. Cheeses from Cyprus
3. Cheeses from Denmark
4. Cheeses from France
5. Cheeses from Germany
6. Cheeses from Greece
7. Cheeses from Italy
8. Cheeses from Malta
9. Cheeses from the Netherlands
10. Cheeses from Portugal
11. Cheeses from Serbia
12. Cheeses from Slovakia
13. Cheeses from Spain
14. Cheeses from Sweden
15. Cheeses from Switzerland
16. Cheeses from Turkey
17. Cheeses from the United Kingdom
Chapter 1: Extra-Hard Cheeses
1. 1.1 Parmigiano Reggiano PDO – Italy
2. 1.2 Reggianito Cheese – Argentina
3. Acknowledgements
4. 1.3 Sbrinz PDO – Switzerland
5. References
Chapter 2: Hard Cheeses
1. 2.1 Allgäu Mountain Cheese – Germany
2. 2.2 Asiago PDO – Italy
3. 2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland
4. 2.4 Cantal PDO – France
5. 2.5 Cheddar – United Kingdom
6. 2.6 Cheshire – United Kingdom
7. 2.7 Fiore Sardo PDO – Italy
8. 2.8 Graviera Kritis PDO – Greece
9. 2.9 Idiazabal PDO – Spain
10. 2.10 Kefalograviera PDO – Greece
11. 2.11 Kefalotyri – Greece
12. 2.12 Le Gruyère PDO – Switzerland
13. 2.13 Ossau Iraty PDO – France
14. 2.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland
15. 2.15 Tulum Cheese –Turkey
16. 2.16 Västerbottensost – Sweden
17. 2.17 Würchwitzer Mite Cheese – Germany
18. References
Chapter 3: Semi-hard Cheeses
1. 3.1 Appenzeller® – Switzerland
2. 3.2 Arzúa-Ulloa PDO – Spain
3. 3.3 Castelmagno PDO – Italy
4. 3.4 Comté PDO – France
5. 3.5 Flaouna Cheese – Cyprus
6. 3.7 Havarti – Denmark
7. 3.8 Herrgård – Sweden
8. 3.9 Mahón-Menorca PDO – Spain
9. 3.10 Majorero PDO – Spain
10. 3.11 Manchego PDO – Spain
11. 3.12 Murcia al Vino PDO – Spain
12. 3.13 Präst – Sweden
13. 3.14 Raclette du Valais PDO – Switzerland
14. 3.15 Raclette Suisse®-Switzerland
15. 3.16 San Simón da Costa PDO-Spain
16. 3.17 Svecia PGI– Sweden
17. 3.18 Serpa – Portugal
18. 3.19 Sombor Cheese – Serbia
19. 3.20 Tuma Persa PDO – Italy
20. References
Chapter 4: Soft Cheeses (with Rennet)
1. 4.1 Afuega΄l Pitu PDO – Spain
2. 4.2 Anevato PDO – Greece
3. 4.3 Bryndza – Slovakia
4. 4.4 Cremoso – Argentina
5. Acknowledgements
6. 4.5 Galotyri PDO – Greece
7. 4.6 Kopanisti PDO – Greece
8. 4.7 Maltese Ġbejna – Malta
9. 4.8 Serra da Estrela PDO – Portugal
10. 4.9 Torta del Casar PDO – Spain
11. References
Chapter 5: Dutch-Type Cheeses
1. 5.1 Edam Cheese – The Netherlands
2. 5.2 Gouda – The Netherlands
3. 5.3 Hollandse Geitenkaas (Dutch Goat’s Cheese) PGI – The Netherlands
4. References
Chapter 6: Swiss-Type Cheeses (Propionic Acid Cheeses)
1. 6.1 Allgäu Emmental PDO – Germany
2. 6.2 Emmentaler PDO – Switzerland
3. 6.3 Grevé – Sweden
4. 6.4 Maasdammer – The Netherlands
5. 6.5 Pategrás Cheese – Argentina
6. Acknowledgements
7. References
Chapter 7: White-Brined Cheeses
1. 7.1 Batzos PDO – Greece
2. 7.2 Beyaz Peynir – Turkey
3. 7.3 Feta PDO – Greece
4. 7.4 Halitzia – Cyprus
5. 7.5 Halloumi – Cyprus
6. 7.6 Mihalıç – Turkey
7. 7.7 Sjenica – Serbia
8. 7.8 Urfa – Turkey
9. References
Chapter 8: Pasta-Filata Cheeses
1. 8.1 Caciocavallo Podolico PDO – Italy
2. 8.2 Kachkaval (Kačkavalj) – Serbia
3. 8.3 Kashar (Kaşar Peyniri) – Turkey
4. 8.4 Kasseri PDO – Greece
5. 8.5 Mozzarella di Bufala Campana PDO – Italy
6. 8.6 Parenica – Slovakia
7. 8.7 Provolone Valpadana PDO – Italy
8. 8.8 Ragusano PDO – Italy
9. 8.9 Vastedda della Valle del Belìce PDO – Italy
10. References
Chapter 9: Mould Surface-Ripened Cheeses
1. 9.1 Altenburger Goat Cheese PDO – Germany
2. 9.2 Camembert de Normandie PDO – France
3. References
Chapter 10: Bacterial Surface-Ripened (Smear) Cheeses
1. 10.1 Danbo – Denmark
2. 10.1.1 Introduction
3. 10.3 Esrom PGI – Denmark
4. 10.4 Hohenheim Trappisten – Germany
5. 10.5 Maroilles PDO – France
6. 10.6 Reblochon PDO – France
7. 10.7 Vacherin Mont-d'Or PDO – Switzerland
8. References
Chapter 11: Blue-Veined Cheeses
1. 11.1 Cabrales PDO – Spain
2. 11.2 Danablu PGI – Denmark
3. 11.3 Fourme d’Ambert PDO – France
4. 11.5 Gamonedo PDO – Spain
5. 11.6 Roquefort PDO – France
6. 11.7 Stilton PDO – United Kingdom
7. References
Chapter 12: Acid-Coagulated Cheeses
1. 12.1 Acid Curd (Harzer) – Germany
2. 12.2 Crottin de Chavignol PDO – France
3. 12.3 Quark – Germany
4. 12.4 Robiola di Roccaverano PDO – Italy
5. References
Chapter 13: Whey Cheeses (Heat Coagulated)
1. 13.1 Anari – Cyprus
2. 13.2 Anthotyros – Greece
3. 13.3 Manouri PDO – Greece
4. 13.4 Mesost and Messmör – Sweden
5. References
Index
End User License Agreement

List of Illustrations

Chapter 2: From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese
1. Figure 2.1 Schematic representation of the ‘dual-binding model’ of the casein micelle (Horne, 1998) revised by Lucey and Horne (2009). CN is casein, and CCP is colloidal calcium phosphate nanoclusters.
2. Figure 2.2 Phosphoseryl residue positions on bovine casein molecules (Horne, 2006).
3. Figure 2.3 Buffering curves of milk (A) and Cheddar cheese (B) titrated from initial pH to pH 3.0 with 0.5 N HCl and then back-titrated to pH 9.0 with 0.5 N NaOH. Hatched area represents the buffering due to colloidal calcium phosphate. Arrows indicate the direction of the titration (Hassan et al., 2004).
4. Figure 2.4 Changes in the percent insoluble calcium content (expressed as a percentage of total cheese calcium) as a function of ripening time in Cheddar cheese determined by acid-base titration (⚬) and cheese juice (•) methods (Hassan et al., 2004).
5. Figure 2.5 Typical manufacturing protocol for Cheddar cheese (Fox et al., 2000).
6. Figure 2.6 Changes in the percent insoluble Ca content (percentage of total calcium in cheese) in Cheddar cheeses with pH decrease from 5.06 to 4.91 (•) and 4.91 to 4.77 (⚬) during ripening (Lee et al., 2005).
7. Figure 2.7 Schematic representation of the changes that occur in calcium, phosphate, lactate, ammonia and pH gradients in Camembert-type cheese during ripening (McSweeney & Fox, 2004).
8. Figure 2.8 Uses of cheese as a food ingredient (Fox et al., 2000).
9. Figure 2.9 The microstructure of Cheddar cheese prepared using cheesemilk with the addition of (a) 0, (b) 300 or (c) 600 mg CaCl₂ per litre of milk. The Nile Red stained fat appears red, and the Fast Green FCF stained protein appears green in these images. The scale bars are 10 mm in length (Ong et al., 2013).
10. Figure 2.10 Rheological regimes for the viscoelastic behaviour of cheese (Foegeding et al., 2003).
11. Figure 2.11 A typical texture profile of cheese obtained from texture profile analysis. Areas (A) and heights (H) of the curve used to calculate TPA parameters, for example, H2 = hardness (Fox et al., 2000).
12. Figure 2.12 Changes in the storage modulus (a) and the loss tangent (b) as a function of temperature for Cheddar cheese ripened for 3 days (•), 1 month (⚬), 2 months (▾), 3 months (▿) and 9 months (▪), obtained from dynamic small amplitude oscillatory rheology (Lucey et al., 2005).
13. Figure 2.13 Loss tangent as a function of temperature for cheese (a) made from milk acidified to pH 6.0 (▾), 5.8 (▿), 5.6 (•), or 5.4 (⚬) and cheese (b) made from milk that had 0 (▾), 2 (▿), 4 (•) or 6 mM (⚬) EDTA added before cheesemaking (Choi et al., 2008).
14. Figure 2.14 Loss tangent as a function of temperature from DSAOR for Cheddar cheese slices incubated in synthetic Cheddar cheese aqueous phase solutions containing 1.39 (•), 2.78 (⚬), 5.56 (▾), 6.95 (▿) or 8.34 (▪) g of calcium/L (O'Mahony, McSweeney & Lucey, 2006).
Chapter 3: Cheese Flavour Development and Sensory Characteristics
1. Figure 3.1 Biochemical pathways involved in the formation of flavour compounds in cheese. Published with permission from Marilley & Casey (2004).
2. Figure 3.2 Examples of the extent of lipolysis in different cheeses. ¹Woo, Kollodges & Lindsay, 1984; ²Woo & Lindsay, 1984; ³McNeill & Connolly, 1989; ⁴Partidario, 1999; ⁵Iyer et al., 1967; ⁶El Galiou et al., 2013; ⁷De la Fuente et al., 1993; ⁸De Leon-Gonzalez et al., 2000; ⁹Alewijn, 2006; ¹⁰Corsetti et al., 2001; ¹¹Macedo & Malcata, 1996; ¹² Proveda, Pérez-Coello & Cabezas, 1999; ¹³Alonso et al., 1987
3. Figure 3.3 Overview of general protein conversion pathways for flavour formation in cheese. Adapted from Smit G., Smit B.A. & Engles (2005).
Chapter 5: Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication
1. Figure 5.1 European Union official labels for geographical indications and traditional specialties. From left to right: Protected Designation of Origin (PDO; red and yellow), Protected Geographical Indication (PGI; blue and yellow) and Traditional Specialty Guaranteed (TSG; blue and yellow).Taken from the EU Agriculture and Rural Development Web page ‘Geographical Indications and Traditional Specialties’. After: EC (2016).
Chapter 6: An Overview of the Cheesemaking Process
1. Figure 6.1 A simplified diagram of the cheesemaking and the processes involved.
2. Figure 6.2 Main factors contributing to the final cheese characteristics.
3. Figure 6.3 Generic flow diagram for the manufacture of extra-hard cheeses.
4. Figure 6.4 Generic flow diagram for the manufacture of hard cheeses.
5. Figure 6.5 Generic flow diagram for the manufacture of semi-hard cheeses.
6. Figure 6.6 Generic flow diagram for the manufacture of soft cheeses.
7. Figure 6.7 Generic flow diagram for the manufacture of Dutch-type cheeses.
8. Figure 6.8 Generic flow diagram for the manufacture of Swiss-type cheeses.
9. Figure 6.9 Generic flow diagram for the manufacture of white-brined cheeses.
10. Figure 6.10 Generic flow diagram for the manufacture of pasta-filata cheeses.
11. Figure 6.11 Generic flow diagram for the manufacture of mould surface-ripened cheeses.
12. Figure 6.12 Generic flow diagram for the manufacture of bacterial surface-ripened cheeses.
13. Figure 6.13 Generic flow diagram for the manufacture of blue-veined cheeses.
14. Figure 6.14 Generic flow diagram for the manufacture of acid-coagulated cheeses.
15. Figure 6.15 Generic flow diagram for the manufacture of whey cheeses.

List of Tables

Chapter 2: From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese
1. Table 2.1 Mineral composition of bovine milk (Gaucheron, 2005).
Chapter 3: Cheese Flavour Development and Sensory Characteristics
1. Table 3.1 Approximate fatty acid distribution and level in bovine milk fat.
2. Table 3.2 Important amino acids involved in amino acid metabolism in cheese and the potential aromatic compounds.
Chapter 4: Cheese Microbial Ecology and Safety
1. Table 4.1 Data on foodborne outbreaks in the European Union in 2013 and dairy foods implicated in some of these outbreaks (EFSA-ECDC, 2015).
2. Table 4.2 Data on selected food poisoning alerts involving foodborne pathogens in dairy products generated by RASFF in 2015 (EC, 2016).
Chapter 5: Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication
1. Table 5.1 Cheeses bearing Protected Land- and Tradition-related Labels (PLTL) from Europe and some other countries.^a
2. Table 5.2 Some currently developed DNA methodologies to authenticate the milk used in cheese manufacture.
3. Table 5.3 Some methodologies to authenticate the geographical location of cheese or milk used for cheese manufacture.
4. Table 5.4 Some methodologies to authenticate animal management and feeding system in cheese, or in the milk used for cheese manufacture.
5. Table 5.5 Some methodologies to authenticate cheesemaking technologies in cheese.
Chapter 6: An Overview of the Cheesemaking Process
1. Table 6.1 Types of starter cultures and species of lactic acid bacteria used in some cheeses.^a
2. Table 6.2 Methods for accelerating the maturation of cheese.
3. Table 6.3 Cheese varieties in which adjunct cultures are commonly used.
4. Table 6.4 Classification of cheeses according to the moisture content and the ripening microorganisms.
5. Table 6.5 Classification of cheese according to moisture content, scalding temperature and ripening microfloras.
6. Table 6.6 Classification of cheeses which is used in the current book.

Global Cheesemaking Technology

Cheese Quality and Characteristics

Edited by

Photis Papademas

Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus

Thomas Bintsis

11 Parmenionos, 50200 Ptolemaida, Greece

This edition first published 2018

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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.

Photis Papademas and Thomas Bintsis