Cheese : chemistry, physics & microbiology /

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Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing publ...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: McSweeney, Paul L. H. (Editor ), Fox, Patrick F. (Editor ), Cotter, Paul (Paul D.) (Editor ), Everett, David W. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Saint Louis : Elsevier Science, 2017.
Edición:Fourth edition.
Temas:
Cheese.
Cheese > Microbiology.
Fromage.
Fromage > Microbiologie.
TECHNOLOGY & ENGINEERING > Agriculture > General.
Cheese
Cheese > Microbiology
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover; Title Page; Copyright Page; Contents; Contributors; Preface to the First Edition; Preface to the Second Edition; Preface to the Third Edition; Preface to the Fourth Edition; Volume 1
  • General Aspects; Section I
  • Introduction; Chapter 1
  • Cheese: An Overview; Cheese science and technology; Outline of cheese manufacture; Selection and pretreatment of cheese milk; Acidification; Coagulation; Postcoagulation operations; Ripening; Cheese production and consumption; References; Chapter 2
  • Selection and Treatment of Milk for Cheesemaking; Introduction; Bacteriological quality.
  • Pathogenic Bacteria in MilkListeria Monocytogenes; Pathogenic E. coli; Salmonella; Staphylococcus aureus; Mycobacteria; Brucella; Spoilage Organisms; Spore-Forming Bacteria; Psychrotrophic Bacteria; Pseudomonas; Beneficial Organisms; Detection Methods for Bacteria in Milk; VTEC; Biogenic Amines; B. cereus and Sulfite-Reducing Clostridia (SRC); Control of Bacteria in Milk; Removal or inhibition of bacterial spores; Removal of Spores From Cheese Milk; Inhibition of Spore Germination and/or Bacterial Growth; Nitrate; Lysozyme (Muraminidase); Nisin; Pharmaceutical residues.
  • Influence of cold storage of cheese milkDissociation of Micelle Components; Enzymatic and Microbial Degradation; Treatment of cheese milk with CO2; Effect of milk composition on cheesemaking; Effect of Protein Level on Cheesemaking; Effect of Casein Composition on Cheesemaking; Effect of Casein Micelle Sizes on Cheesemaking; Effect of k-Casein Glycosylation on Cheesemaking; Effect of Variation in Fat Level on Cheesemaking; Effect of Interactions Between Fat Globule and Casein Micelle Size; Composition of Poorly Coagulating Milk.
  • Factors that influence milk composition, rennet coagulation properties, and cheese compositionImpact of Seasonality on Milk Quality; Impact of Lactation Stage on Milk Composition; Effect of Split-Calving Patterns on Milk Composition; Impact of Feed on Milk Composition; Impact of Feed on Casein Composition; Impact of Feed on the Rennet Coagulation Properties of Milk; Impact of Feed on Cheese Composition; Impact of Somatic Cell Count on Milk Composition; Impact of SCC on Cheese Composition; Impact of Breed on Milk Composition and Cheesemaking Properties; Genomic Variants.
  • Influence of Fat Globule SizeProtein standardization; Ultrafiltration; Fortification with Buttermilk; Microfiltration; Fortification with Milk Protein Concentrate; Heat and pressure treatments of cheese milk; Effect of High Pressure and High Heat Treatments on Cheese Matrix and Ripening; Other Heat Treatments of Cheese Milk; Thermization; Pasteurization; Enzymes added to cheese milk; Phospholipase; Transglutaminase; Conclusions; References; Section II
  • Coagulation of Milk; Chapter 3
  • Rennets: Applied Aspects; Introduction; Animal rennets; Animal rennet substitutes.

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