Cheese Problems Solved available in Hardcover
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- ISBN-10:
- 1420043943
- ISBN-13:
- 9781420043945
- Pub. Date:
- 10/30/2007
- Publisher:
- Taylor & Francis
- ISBN-10:
- 1420043943
- ISBN-13:
- 9781420043945
- Pub. Date:
- 10/30/2007
- Publisher:
- Taylor & Francis
![Cheese Problems Solved](http://img.images-bn.com/static/redesign/srcs/images/grey-box.png?v11.11.4)
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Product Details
ISBN-13: | 9781420043945 |
---|---|
Publisher: | Taylor & Francis |
Publication date: | 10/30/2007 |
Series: | Woodhead Publishing in Food Science, Technology and Nutrition Ser. |
Pages: | 402 |
Product dimensions: | 9.30(w) x 6.30(h) x 1.20(d) |
Table of Contents
Milk
- Introduction
- What is the typical composition of cows' milk and what milk constituents favour cheesemaking?
- How do seasonal variations in milk composition affect cheese quality?
- What are milk salts and how do they affect the properties of cheese?
- What are the compositions of other species' milks and how does this affect their cheesemaking properties?
Preparation of cheesemilk
- Introduction
- What problems are caused by psychrotrophs?
- Why do elevated somatic cell counts cause difficulty in cheesemaking?
- Why must milk be standardized for cheesemaking?
- Why is cheesemilk usually pasteurized?
- What effects does pasteurization have on cheesemilk?
- How does one improve the cheesemaking properties of over-pasteurized milk?
- What is thermization and why is it used?
- Why are colours sometimes added to cheesemilk?
- What effects does cold storage have on the properties of milk?
Ultrafiltration of cheesemilk
- Why is ultrafiltration used for cheesemaking and how is it applied?
Acidification
- Introduction
- What are starters and what starter types are used for cheesemaking?
- What problems are caused by antibiotic residues in milk?
- What are lactentins and how do these natural substances inhibit acid production?
- What are bacteriophage and what strategies should be used to avoid phage infection?
- What factors affect the buffering capacity of cheese?
- What enzymes from starters contribute to cheese ripening?
Conversion of milk to curd
- Introduction
- How does rennet coagulate milk?
- Why is the Phe-Met bond of k-casein so susceptible to rennet action?
- How can one demonstrate that there are two stages to rennet coagulation?
- What enzymes are in rennet?
- What factors affect the retention of rennet in cheese curd?
- What rennet substitutes are suitable for cheesemaking?
- What factors affect rennet coagulation time?
- What effects has homogenization of milk on the manufacture and quality of cheese?
- How does homogenization affect the functionality of cheese?
- Why is CaCl2 often added to cheesemilk?
- Introduction: What is syneresis?
- How does the composition of milk affect syneresis?
- What processing variables affect syneresis?
- Why are certain cook temperatures used for certain cheeses?
- What is case hardening and what problems does it cause?
Salt/NaCl in cheese
- Introduction: what are the functions of NaCl in cheese?
- What are typical NaCl levels in different cheeses?
- What are the differences between dry-salting and brine-salting?
- What factors affect salt uptake in cheese curd?
- How does NaCl affect cheese composition?
- What causes the outside of brine-salted cheese to become slimy and sticky?
- How should cheese brine be prepared and maintained?
- How does NaCl affect the microbiology of cheese?
- How can one make low sodium cheese?
Cheese yield
- Introduction: why is cheese yield important?
- How is cheese yield defined?
- How can cheese yield be predicted?
- What factors associated with the milk affect cheese yield?
- What factors under the control of the cheesemaker affect yield
New technologies
- What potential uses do high hydrostatic pressures and high pressure homogenization have in cheesemaking?
The microbiology of cheese ripening
- Introduction. What factors affect microbial growth in cheese?
- What are non-starter lactic acid bacteria and how do they affect cheese quality?
- What causes the development of gas during ripening?
Pathogens and food poisoning bacteria
- Introduction
- What factors affect microbial growth in cheese?
- *
- What are non-starter lactic acid bacteria and how do they affect cheese quality?
- *
- What causes the development of gas during ripening?
- Introduction. What cheeses are most liable to pathogens?
- What pathogens survive pasteurization and which are killed?
- Do pathogens grow during cheese ripening?
- What is Mycobacterium avium subsp. paratuberculosis and how is it controlled?
- Is E. coli O157:H7 of concern to cheesemakers: What factors should be considered to reduce coliform counts?
- What are enterococci and are they pathogenic?
- What factors should be considered when developing a HACCP plan for cheesemaking?
- What are biogenic amines and how are they produced?
- What are mycotoxins, where do they come from and what problems do they cause?
Nutritional aspects of cheese
- Introduction
- What are typical levels of vitamins in different cheeses?
- Is cheese good for your teeth?
- What are typical calcium levels in different cheeses?
Packaging
- Introduction: how may cheese be packaged?
- Mould develops under the packaging: Why?
Whey processing
- What products may be produced from whey?
Analysis of cheese
- Introduction
- What is the correct way to sample cheese for analysis?
- How are volatile flavour compounds measured in cheese?
- What procedures are available for the sensory analysis of cheese and are they reliable?
- How reliable is cheese grading?
Principal families of cheese
- Introduction
- What is a "controlled designation of origin"?
- How are cheese varieties classified?
- How did cheese originate?
- What are the major cheese consumers and producers in the world?
- What are the differences between acid-curd cheese and yogurt/fermented milks?
Flavour, texture and flavour defects in hard and semi-hard cheeses
- Introduction
- How does flavour develop in cheese during ripening?
- How can the problem of bitterness in cheese be solved?
- What is hydrolytic rancidity and how can it be avoided?
- What is late gas blowing and how may this defect be avoided?
- What general factors affect the texture of hard and semi-hard cheeses?
- Cheese is weak-bodied: What strategies could be adopted to produce a firmer cheese and what are the effects of each treatment?
- What strategies should be adopted and what are the effects of each treatment to obtain a less acid Cheddar cheese?
- What strategies can be adopted to soften the texture of a hard cheese?
Grana-type cheeses and Parmesan
- Introduction
- What causes the traditional grainy texture of Italian Grana-type cheeses?
- What common problems are associated with Grana-type cheeses?
- How do traditional Italian Grana-type cheeses and industrial "Parmesan" differ?
Cheddar cheese
- Introduction
- What is cheddaring and what physico-chemical changes occur during this process?
- What are mechanical and slit openings in Cheddar and how may they be avoided?
- Why do salted Cheddar curd pieces not fuse together properly?
- Why is it important to control the composition of Cheddar cheese to ensure high quality?
- Why does cheese develop a pink discoloration?
- What factors lead to texture defects in low fat/reduced fat Cheddar cheese?
- What factors favour the development of calcium lactate crystals in cheese?
Dutch-type cheeses
- Introduction
- Why is the surface of my Gouda cheese slimy and discoloured?
- Why is the texture of Gouda tough and the flavour flat?
- My Gouda cheese has a soapy off-flavour. Why?
- Why does Gouda cheese have irregular eye distribution?
- What problems do Propionibacterium sp. cause in Gouda?
- How are they controlled?
- Under which conditions do blisters occur under the wax layer of Gouta type cheese?
- How may late blowing be avoided in Gouda type cheeses?
- How can excessive gas formation by thermophilic streptococci take place in Gouda cheese?
Swiss cheese
- Introduction
- What factors affect eye development in Swiss cheese?
- What causes "blind" Emmental cheese?
- What causes irregular eye formation, slits and cracks in Emmental cheese?
- What is aspartase of Propionibacterium?
- How does aspartase activity of Propionibacterium affect Swiss cheese?
- How may the size of the eyes in Emmental-type cheese be controlled?
- How do I control the elastic texture of Swiss-type cheese?
- Why does Swiss cheese have a sweet flavour?
- What are the causes of the most common flavour defects of Swiss cheese?
- Is Emmental cheese hygienically safe?
White-mould cheese
- Introduction
- Why does the surface pH in Camembert cheese not increase adequately?
- Mould development on Camembert or Brie is inadequate: Why?
- Why does Camembert or Brie have a grey or brown colour?
- Why does the texture of Camembert or Brie remain too hard?
- Why does Camembert-type cheese become too liquid?
- How are spoilage fungi controlled in white-mould cheeses?
- How can I cure the "toad-skin" and "cat-hair" defects of Camembert cheese?
- What causes bitterness and other flavour defects in Camembert?
Blue cheese
- Introduction: what are Blue cheese varieties?
- Why does Blue cheese develop brown spots?
- How may spoilage fungi be controlled in Blue cheese?
- Why does Blue cheese not develop adequate veining?
Bacterial surface-ripened cheeses
- Introduction: what are bacterial surface-ripened (smear) cheeses?
- What organisms grow on the surface of smear cheeses?
- Why might smear cheese develop excessive mould?
- Why does cheese not develop an adequate smear?
- How may patchy smear development be avoided?
Low moisture Mozzarella cheese (LMMC)
- Introduction
- What are pasta-filata cheeses and what physico-chemical changes occur during cooking/stretching?
- How can expression of free watery serum be avoided in cooked LMMC?
- I recently changed from bacterial to direct acidification. Why is my LMMC different?
- How may moisture levels in LMMC be controlled and what changes should be expected if moisture changes?
- Shredded cheese tends to mat together into wet aggregates. How may the shreddability of LMMC be improved?
- Why does LMMC not develop a smooth stretchable consistency on heating?
- Why does LMMC become excessively soft and fluid on heating?
- Why does LMMC have poor flowability?
- Why does LMMC brown excessively on cooking?
- Why and how do the functional properties of LMMC change on heating?
- Why does LMMC become excessively soft and gummy during ripening?
- What factors affect the functionality of LMMC?
- LMMC is tough and rubbery; what might be the problem?
- What causes the soft rind/soft surface defect in LMMC?
- What causes soft body defect in LMMC?
- How can I control the development of free oil during melting?
- How can the browning rate of LMMC be controlled?
Cheeses ripened in brine
- Introduction
- What causes early and late gas blowing in white-brined cheese?
- What causes blowing of the white-brined cheese containers?
- How may mouldiness in white-brined cheese be avoided?
- What causes softening of the cheese body in white-brined cheeses?
- Why is the brine surrounding my white-brined cheese ropy?
Acid and acid/heat-coagulated cheeses
- Introduction
- How may wheying off (spontaneous syneresis) in Quarg be avoided?
- Why is Quarg dry and grainy?
- How may over-acid and bitter flavour defects in Quarg be avoided?
- How may the viscosity of cream cheese be controlled?
- Free oil forms in cream cheese at the outlet of the heat exchanger: How can this problem be resolved?
- The coagulum of Cottage cheese is weak and there is poor syneresis: Why?
- What is agglutination of starter bacteria and how do I avoid sludge formation?
- How do I solve the "floating curd" defect in Cottage cheese?
- The curd particles for my Cottage cheese are slick and slimy: Why?
- Why is there whey separation from my Cottage cheese after packaging?
- What strategies should be adopted to improve the yield of Cottage cheese?
- What are the likely causes of surface discoloration, off-odours and bitterness in Cottage cheese?
- How may the shelf-life of Cottage cheese be extended?
- What are harsh and green flavour defects in Cottage cheese?
- How may the mouthfeel of Queso Blanco be improved?
- What approaches may be used to control the texture of Queso Blanco?
Cheese as a food ingredient
- Introduction
- How may the browning of heated cheese be controlled?
Processed cheese
- Introduction: what is processed cheese? Why does processed cheese sometimes have a gummy pudding-like texture and oil-off? Why does processed cheese sometimes have a soapy flavour? How is the firmness and spreadability of processed cheese controlled? Why does processed cheese have a dry, short, crumbly texture? Why does processed cheese have a soft, inelastic, adhesive and spreadable texture? What causes crystals in processed cheese and how can this problem be minimized?
Cheese-like products
- Introduction: what are analogue cheeses? What is enzyme-modified cheese?