Cheese: Chemistry, Physics and Microbiology

Major Cheese Groups

Edited by

  • Patrick Fox, University College Cork, Ireland
  • Paul McSweeney, University College Cork University College Cork, Ireland
  • Timothy Cogan, Dairy Products Research Centre, Ireland
  • Timothy Guinee, Teagasc, Ireland

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually.
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Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.


Book information

  • Published: August 2004
  • ISBN: 978-0-12-263653-0

Table of Contents


List of Contributors

Preface to the First Edition

Preface to the Second Edition

Preface to the Third Edition

Diversity of Cheese Varieties: An Overview

General Aspects of Cheese Technology

Extra-Hard Varieties

Cheddar Cheese and Related Dry-salted Cheese Varieties

Gouda and Related Cheeses

Cheeses with Propionic Acid Fermentation

Surface Mold-ripened Cheeses

Blue Cheese

Bacterial Surface-ripened Cheeses

Cheese Varieties Ripened in Brine

Pasta-Filata Cheeses

Cheeses Made from Ewe's and Goat's Milk

Acid- and Acid/Rennet-curd Cheeses Part A: Quark, Cream Cheese and Related Varieties

Acid- and Acid/Rennet-curd Cheeses Part B: Cottage Cheese

Acid- and Acid/Rennet-curd Cheeses Part C: Acid-heat Coagulated Cheeses

Pasteurized Processed Cheese and Substitute/Imitation Cheese Products

Cheese as an Ingredient