Cheese Making Technology

Author : Barry A. Law,Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 474 pages
File Size : 40,6 Mb
Release : 2011-06-24
Category : Technology & Engineering
ISBN : 9781444347890

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Technology of Cheesemaking by Barry A. Law,Adnan Y. Tamime Pdf

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Author : Barry A. Law,Adnan Y. Tamime
Publisher : Wiley-Blackwell
Page : 0 pages
File Size : 50,9 Mb
Release : 2010-07-26
Category : Technology & Engineering
ISBN : 1405182989

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Technology of Cheesemaking by Barry A. Law,Adnan Y. Tamime Pdf

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Author : Photis Papademas,Thomas Bintsis
Publisher : John Wiley & Sons
Page : 496 pages
File Size : 45,5 Mb
Release : 2017-09-26
Category : Technology & Engineering
ISBN : 9781119046172

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Global Cheesemaking Technology by Photis Papademas,Thomas Bintsis Pdf

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.

Author : M. E. Schwartz
Publisher : Noyes Data Corporation/Noyes Publications
Page : 362 pages
File Size : 50,6 Mb
Release : 1973
Category : Cooking
ISBN : WISC:89031311194

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Cheese-making Technology by M. E. Schwartz Pdf

Author : Photis Papademas,Thomas Bintsis
Publisher : John Wiley & Sons
Page : 500 pages
File Size : 45,8 Mb
Release : 2017-12-18
Category : Technology & Engineering
ISBN : 9781119046158

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Global Cheesemaking Technology by Photis Papademas,Thomas Bintsis Pdf

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.

Author : David Asher
Publisher : Chelsea Green Publishing
Page : 320 pages
File Size : 40,7 Mb
Release : 2015-06-30
Category : Cooking
ISBN : 9781603585798

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The Art of Natural Cheesemaking by David Asher Pdf

Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.

Author : Marta Helena Fernandes Henriques,Carlos José Dias Pereira
Publisher : Unknown
Page : 0 pages
File Size : 40,5 Mb
Release : 2018
Category : Cheese
ISBN : 1536128414

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Cheese Production, Consumption, and Health Benefits by Marta Helena Fernandes Henriques,Carlos José Dias Pereira Pdf

Cheese Production, Consumption and Health Benefits provides current research in several topics related to the production, physicochemical, microbiological and sensorial properties of cheese, as well as food safety aspects related to this product. The book starts presenting research related to alternative coagulants from various origins in cheese manufacture, motivated by the increase in cheese demand and consumption. The importance of non-starter lactic acid bacteria (NSLAB) in cheese production is highlighted, especially concerning their potential and applications. Studies using specific adjunct cultures were reviewed, and new contributions are presented in order to evaluate their effect on cheese physicochemical and sensory characteristics. Cheese nutritional aspects, which follow the new consumers trends, are explored. The use of fibres in cheese is discussed and the impact of the production of light cheeses using fat replacers on texture and sensorial properties of cheeses is presented. Ripening is one of the most important stages during cheese manufacture. The ripening conditions (temperature, humidity, time, etc.) are responsible for the development of many flavours and the formation of free fatty acids (FFA) in cheese. In this book, two studies related to the lipolysis level, FFA composition and the volatile acids content of some traditional cheeses from the European Union Balkan countries (and from hard yak cheese) are presented. Instrumental and sensorial methods are used to evaluate the rheological and textural characteristics of curds, and to identify the optimal texturising conditions of cheese ripening. Some correlations between textural characteristics of cheese during the acidification process and the physicochemical composition are established. Traditional cheeses from Algeria (Djben, Klila, Michouna, Bouhezza, Takammart and Madghissa), Brazil (Minas Padrão cheese) and from Southeastern Europe (Cascaval cheese) are discussed with respect to their production techniques and their physicochemical, texture and sensorial characteristics. Finally, safety issues are addressed. A review regarding the emergence of a potential foodborne pathogen (Mycobacterium avium paratuberculosis) in cheese is presented. The authors believe that this book will be very useful to food scientists, research institutions, the food industry and to practitioners of the dairy sector.

Author : Paul Kindstedt,Vermont Cheese Council
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 52,9 Mb
Release : 2005
Category : Cooking
ISBN : 9781931498777

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American Farmstead Cheese by Paul Kindstedt,Vermont Cheese Council Pdf

A guide to cheese making history, technique, artistry, and business strategies.

Author : Mary Karlin
Publisher : National Geographic Books
Page : 0 pages
File Size : 40,5 Mb
Release : 2011-08-23
Category : Cooking
ISBN : 9781607740087

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Artisan Cheese Making at Home by Mary Karlin Pdf

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

Author : Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney
Publisher : Springer
Page : 799 pages
File Size : 47,8 Mb
Release : 2016-08-22
Category : Technology & Engineering
ISBN : 9781489976819

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Fundamentals of Cheese Science by Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney Pdf

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Author : Michael Tunick
Publisher : Oxford University Press
Page : 302 pages
File Size : 41,5 Mb
Release : 2014
Category : Science
ISBN : 9780199922307

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The Science of Cheese by Michael Tunick Pdf

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Author : Josef Kammerlehner
Publisher : Unknown
Page : 930 pages
File Size : 49,5 Mb
Release : 2009
Category : Cheese
ISBN : 3000210385

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Cheese Technology by Josef Kammerlehner Pdf

Author : P L H McSweeney
Publisher : Elsevier
Page : 424 pages
File Size : 54,7 Mb
Release : 2007-06-30
Category : Technology & Engineering
ISBN : 9781845693534

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Cheese Problems Solved by P L H McSweeney Pdf

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. 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

Author : J.-P. Ramet,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 76 pages
File Size : 52,6 Mb
Release : 2001
Category : Cooking
ISBN : 9251031541

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The Technology of Making Cheese from Camel Milk (Camelus Dromedarius) by J.-P. Ramet,Food and Agriculture Organization of the United Nations Pdf

Research has shown that the camel is the most efficient domestic animal for converting vegetative matter into work, milk and meat. Camel milk is already used for human consumption, in its fresh or fermented forms or as butter, but only rarely as cheese. Camel milk is more technically difficult to process than milk from other domestic animals and some researchers have even claimed that camel milk cheese would be impossible to produce. However, if normal cheese-making procedures are adapted to camel milk's particular characteristics, satisfactory cheeses can be made. The technology of making cheese from camel milk describes the composition of camel milk, compares it with other milks and explains how it can be used to make cheese.

Author : Paul Kindstedt
Publisher : Chelsea Green Publishing
Page : 274 pages
File Size : 54,7 Mb
Release : 2012-04-01
Category : Cooking
ISBN : 9781603584111

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Cheese and Culture by Paul Kindstedt Pdf

"Behind every traditional type of cheese there is a fascinating story. By examining the role of the cheesemaker throughout world history and by understanding a few basic principles of cheese science and technology, we can see how different cheeses have been shaped by and tailored to their surrounding environment, as well as defined by their social and cultural context. Cheese and Culture endeavors to advance our appreciation of cheese origins by viewing human history through the eyes of a cheese scientist. There is also a larger story to be told, a grand narrative that binds all cheeses together into a single history that started with the discovery of cheese making and that is still unfolding to this day. This book reconstructs that 9000-year story basedon the often fragmentary information that we have available. Cheese and Culture embarks on a journey that begins in the Neolithic Age and winds its way through the ensuing centuries to the present. This tour through cheese history intersects with some ofthe pivotal periods in human prehistory and ancient, classical, medieval, renaissance, and modern history that have shaped western civilization, for these periods also shaped the lives of cheesemakers and the diverse cheeses that they developed. The bookoffers a useful lens through which to view our twenty-first century attitudes toward cheese that we have inherited from our past, and our attitudes about the food system more broadly. This refreshingly original book will appeal to anyone who loves history, food, and especially good cheese"--Provided by publisher.