Fundamentals Of Cheese Science

Author : P. F. Fox
Publisher : Springer Science & Business Media
Page : 602 pages
File Size : 45,6 Mb
Release : 2000-02-29
Category : Technology & Engineering
ISBN : 0834212609

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Fundamentals of Cheese Science by P. F. Fox Pdf

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Author : Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney
Publisher : Springer
Page : 799 pages
File Size : 46,7 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 : LUCIUS LINCOLN. VAN SLYKE,Charles Publow
Publisher : Applewood Books
Page : 522 pages
File Size : 47,8 Mb
Release : 2008
Category : Cooking
ISBN : 9781429010733

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Science and Practice of Cheese-Making by LUCIUS LINCOLN. VAN SLYKE,Charles Publow Pdf

Van Slyke and Publow's 1913 work is a comprehensive source of information on American cheese-making. A vital reference for anyone interested in making cheese.

Author : Michael Tunick
Publisher : Oxford University Press
Page : 302 pages
File Size : 43,8 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 : Gianaclis Caldwell
Publisher : Chelsea Green Publishing
Page : 371 pages
File Size : 55,6 Mb
Release : 2012-09-19
Category : Cooking
ISBN : 9781603583336

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Mastering Artisan Cheesemaking by Gianaclis Caldwell Pdf

The key to becoming a successful artisan cheesemaker is to develop the intuition essential for problem solving and developing unique styles of cheeses. There are an increasing number of books on the market about making cheese, but none approaches the intricacies of cheesemaking science alongside considerations for preparing each type of cheese variety in as much detail as Mastering Artisan Cheesemaking. Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.

Author : Barry A. Law,Adnan Y. Tamime
Publisher : John Wiley & Sons
Page : 474 pages
File Size : 50,9 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 : Gianaclis Caldwell
Publisher : New Society Publishers
Page : 160 pages
File Size : 48,5 Mb
Release : 2016-03-14
Category : Cooking
ISBN : 9781771422079

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Mastering Basic Cheesemaking by Gianaclis Caldwell Pdf

The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: · Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk · Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee · Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable · How to age cheeses simply in any home refrigerator · Step-by-step encouragement and insight from a professional, artisan cheesemaker Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights. Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.

Author : Barrett Williams,ChatGPT
Publisher : Barrett Williams
Page : 80 pages
File Size : 44,5 Mb
Release : 2024-04-22
Category : Cooking
ISBN : 8210379456XXX

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Say Cheese! by Barrett Williams,ChatGPT Pdf

Dive into the delicious and intricate universe of cheese with "Say Cheese!," the ultimate companion for anyone captivated by the art and science of cheese-making. This comprehensive eBook is your golden ticket to not just exploring, but mastering the world of cheese, from its rich history to the state-of-the-art trends making waves within the cheese community. Embark on a voyage through time in our opening chapter, where we unravel the fascinating story of cheese, chart its categories, and delve into the enchanting science that transforms milk into this beloved food. With each turn of a virtual page, your journey into curds and whey deepens as you uncover the pacemakers of flavor milk types, starter cultures, and the mysterious dance of coagulation. Calling all culinary voyagers and scientific minds alike — "Say Cheese!" equips you with the essentials of cheese chemistry and microbiology. Grasp the role of bacteria and mold, understand acid development, enzymatic reactions, and learn how proteins work in silent symphony to create diverse textures and profiles. The heart of cheese-making beats in the craft itself. Learn the secrets behind aging cheese, the mastery required for creating ethereal soft cheeses, and the steadfast patience needed for hard cheese perfection. Discover the magic behind blue-veined cheeses and embrace the chance to produce rare and traditional varieties as "Say Cheese!" guides you through each meticulous step. We extend beyond the basics into advanced techniques that will sharpen your skills and have you creating your own washed-rind wonders and experimental flavors. Then, take the leap from passionate hobbyist to entrepreneurial maker, navigating the business landscape with finesse. But your expertise won't stop at production. Explore the art of cheese pairings, the joy of hosting tastings, and innovative uses in recipes that will amplify your culinary endeavors and dazzle any table. "Say Cheese!" also serves as an indispensable reference, complete with a glossary, resource guide, and logbook sections for you to document your cheese-making journey — ensuring you can reflect on, learn from, and celebrate your experiences. Whether you're yearning for a self-sufficient hobby, dreaming of crafting artisanal delights, or looking to join the ranks of professional cheese mongers, "Say Cheese!" is the only guide you'll ever need to unlock the world of cheese-making. Get ready to embark on a delectable expedition that will transform the way you see, taste, and create cheese. Your savory adventure awaits!

Author : Catherine W. Donnelly
Publisher : ASM Press
Page : 346 pages
File Size : 40,7 Mb
Release : 2014-04-30
Category : Science
ISBN : 9781555818593

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Cheese and Microbes by Catherine W. Donnelly Pdf

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. • Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated. • Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety. • Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses. • Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties. • Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

Author : Mamdouh El-Bakry,Bhavbhuti M. Mehta
Publisher : Woodhead Publishing
Page : 524 pages
File Size : 55,6 Mb
Release : 2022-02-11
Category : Technology & Engineering
ISBN : 9780128214602

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Processed Cheese Science and Technology by Mamdouh El-Bakry,Bhavbhuti M. Mehta Pdf

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of references for further reading at the end of each chapter

Author : André Eck,Jean-Claude Gillis
Publisher : Unknown
Page : 831 pages
File Size : 55,5 Mb
Release : 2000
Category : Cheese
ISBN : 2743003421

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Cheesemaking by André Eck,Jean-Claude Gillis Pdf

Author : Noble P. Wong
Publisher : Springer Science & Business Media
Page : 784 pages
File Size : 45,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461570509

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Fundamentals of Dairy Chemistry by Noble P. Wong Pdf

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac ture.

Author : Paul Kindstedt,Vermont Cheese Council
Publisher : Chelsea Green Publishing
Page : 290 pages
File Size : 50,7 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 : David Asher
Publisher : Chelsea Green Publishing
Page : 320 pages
File Size : 41,7 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 : Laura Werlin
Publisher : Harry N. Abrams
Page : 0 pages
File Size : 54,5 Mb
Release : 2007-10-01
Category : Cooking
ISBN : 1584796278

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Laura Werlins Cheese Essentials by Laura Werlin Pdf

An introduction to cheese covers such topics as milk differences. rinds and mold, and the eight cheese styles and includes tips on cooking with cheese and fify recipes.