Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

P.L.H. McSweeney

Hardcover

ISBN 10: 1845690605 ISBN 13: 9781845690601

Publisher: Woodhead Publishing, 2007

Synopsis

Arranged in practical question and answer format, Cheese problems solved provides responses to 200 or so of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as Cheddar, blue cheeses and Mozzarella. With contributions from specialists in the field and edited by a leading expert, this book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.

Key Features: provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process; an essential reference and problem solving manual for professionals and trainees in the cheese industry; benefit from the knowledge of leading specialists in the field.

Contents: Milk; Preparation of cheesemilk; Ultrafiltration of cheesemilk; Acidification; Conversion of milk to curd; Salt/NaCl in cheese; Cheese yield; New technologies; The microbiology of cheese ripening; Pathogens and food poisoning bacteria; Nutritional aspects of cheese; Packaging; Whey processing; Analysis of cheese; Principal families of cheese; Flavour, texture and flavour defects in hard and semi-hard cheeses; Grana-type cheeses and Parmesan; Cheddar cheese; Dutch-type cheeses; Swiss cheese; White-mould cheese; Blue cheese; Bacterial surface-ripened cheeses; Low moisture Mozzarella cheese (LMMC); Cheeses ripened in brine; Acid and acid/heat-coagulated cheeses; Cheese as a food ingredient; Processed cheese; Cheese-like products.

About this title

About the Author

P L H McSweeney is Associate Professor in the Department of Food and Nutritional Sciences at University College Cork, Ireland. Dr McSweeney is internationally recognised for his research in the field of cheese science. CONTRIBUTORS P L H McSweeney, E Alichanides, Y Ardo, J M Banks, T Beresford, C W Donnelly, E-M Dustrerhoft, G van den Berg, N Y Farkye, M T Frolich-Wyder, H P Bachmann, M Gobbetti, R Di Cagno, T P Guinee, A L Kelly, P S Kindstedt, N M O'Brien, T P O'Connor, J Sheehan, H E Spinnler, M N Leclercq-Perlat.

From the Back Cover

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.

Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.

Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2007
• Language: English
• ISBN 10: 1845690605
• ISBN 13: 9781845690601
• Binding: Hardcover
• Number of pages: 424
• Editor: P.L.H. McSweeney