Global Cheesemaking Technology

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.

Autorentext

**About the Editors
PHOTIS PAPADEMAS is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus. THOMAS BINTSIS 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.

Klappentext
A scientific guide to the cheesemaking processes and technology that puts the focus on how the unique characteristics of cheese are formed Global Cheesemaking Technology: Cheese Quality and Characteristics 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. 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. Global Cheesemaking Technology is a vital guide that:

• Offers a global review of cheesemaking processes and technology and describes 100 cheeses from 17 countries, divided into 13 categories
• Provides details of major cheeses' quality characteristics and a scientific explanation of how these characteristics are formed
• Contains dedicated chapters on safety management and international legislation/quality standards
• Includes well-known expert contributors from all major cheese-producing regions of the world
  Written for scholars, students and professionals, Global Cheesemaking Technology 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.

Zusammenfassung
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.

Inhalt

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

Referenc…