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.

Key Features

*Reflects the major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables


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

Table of Contents

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 Index


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© 2004
Academic Press
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About the editors

Patrick Fox

Affiliations and Expertise

University College Cork, Ireland

Paul McSweeney

Affiliations and Expertise

University College Cork, Ireland

Timothy Cogan

Affiliations and Expertise

Dairy Products Research Centre, Ireland

Timothy Guinee

Affiliations and Expertise

Teagasc, Ireland