Cheese: Chemistry, Physics and Microbiology book cover

Cheese: Chemistry, Physics and Microbiology

Major Cheese Groups

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.

Senior graduates, post graduate students, industry R&D personnel, research institutes, and industrial quality control personnel.

Hardbound, 456 Pages

Published: August 2004

Imprint: Academic Press

ISBN: 978-0-12-263653-0


  • Foreword

    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



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