Fundamentals of Cheese Science or Cookies Year Round

Fundamentals of Cheese Science

Author: Patrick Fox

Although there is extensive primary literature on the science and technology of cheese, numerous reviews on several aspects of the subject and many textbooks ranging from the advanced to the popular, there is a conspicuous absence of a broadly—based introductory text on the scientific aspects of cheese. This book is written to fill that gap for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post—graduate students.

Booknews

Scientists from Cork, Ireland, two with the Dairy Products Research Centre and two with University College, offer a broad account of the scientific aspects of cheese, for anyone who works with it from researchers and professionals to graduate and undergraduate students in food science and technology. They assume readers are familiar with biochemistry, microbiology, and diary chemistry. Their emphasis is on fundamental principles rather than technological aspects. The topics include historical aspects, manufacture, enzymatic coagulation, the microbiology of ripening, rheology and texture, the principal families of cheese, nutritional aspects, pathogens and food-poisoning bacteria in cheese, processes cheese and substitute or imitation cheese products, and analytical methods. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Table of Contents:

	Preface	ix
Chapter 1	Cheese: Historical Aspects	1
1.1	Introduction	1
1.2	Cheese Production and Consumption	5
1.3	Cheese Science and Technology	7
Chapter 2	Overview of Cheese Manufacture	10
2.1	Selection of Milk	10
2.2	Standardization of Milk Composition	10
2.3	Heat Treatment of Milk	12
2.4	Cheese Color	13
2.5	Conversion of Milk to Cheese Curd	14
2.6	Ripening	17
2.7	Processed Cheese Products	17
2.8	Whey and Whey Products	17
Chapter 3	Chemistry of Milk Constituents	19
3.1	Introduction	19
3.2	Lactose	20
3.3	Milk Lipids	25
3.4	Milk Proteins	31
3.5	Milk Salts	39
3.6	pH of Milk	41
3.7	Physicochemical Properties of Milk	43
Chapter 4	Bacteriology of Cheese Milk	45
4.1	Contamination of Raw Milk	45
4.2	Pasteurization	47
4.3	Alternatives to Heat Treatment	49
4.4	Prematuration	53
Chapter 5	Starter Cultures	54
5.1	Introduction	54
5.2	Types of Cultures	54
5.3	Taxonomy	62
5.4	Metabolism of Starters	69
5.5	Plasmids	82
5.6	Inhibition of Acid Production	83
5.7	Bacteriophage	83
5.8	Bacteriocins	92
5.9	Production of Starters in Cheese Plants	94
5.10	Measurement of Generation Times	96
Chapter 6	Enzymatic Coagulation of Milk	98
6.1	The Primary Phase of Rennet Coagulation	98
6.2	Rennet	101
6.3	FaAtors That Affect the Hydrolysis of k-Casein and the Primary Phase of Rennet Coagulation	102
6.4	The Secondary (Nonenzymatic) Phase of Coagulation and Gel Assembly	103
6.5	Factors That Affect the Nonenzymatic Phase of Rennet Coagulation	108
6.6	Measurement of Rennet Coagulation Properties	109
6.7	Factors That Affect Rennet Coagulation	120
6.8	Rennet Substitutes	130
6.9	Immobilized Rennets	135
Chapter 7	Post-Coagulation Treatment of Renneted Milk Gel	138
7.1	Introduction	138
7.2	Methods for Measuring Syneresis	139
7.3	Influence of Compositional Factors on Syneresis	139
7.4	Influence of Processing Variables on Syneresis	140
7.5	Kinetics and Mechanism of Syneresis	145
7.6	Textured Cheese	145
7.7	Molding and Pressing of Cheese Curd	150
7.8	Packaging	151
Chapter 8	Salting of Cheese Curd	153
8.1	Introduction	153
8.2	Salting of Cheese Curd	155
8.3	Effect of Salt on Cheese Composition	162
8.4	Effect of NaCl on the Microbiology of Cheese	163
8.5	Influence of NaCl on Enzymes in Cheese	165
8.6	Effect of Salt on Cheese Quality	166
8.7	Nutritional Aspects of NaCl in Cheese	167
Chapter 9	Cheese Yield	169
9.1	Introduction	169
9.2	Definition of Cheese Yield	169
9.3	Measurement of Cheese Yield and Efficiency	171
9.4	Prediction of Cheese Yield	173
9.5	Factors That Affect Cheese Yield	174
9.6	Conclusion	202
Chapter 10	Microbiology of Cheese Ripening	206
10.1	General Features	206
10.2	Microbial Activity during Ripening	207
10.3	Growth of Starter Bacteria in Cheese	213
10.4	Growth of Nonstarter Lactic Acid Bacteria in Cheese	215
10.5	Other Microorganisms in Ripening Cheese	217
10.6	Examples of Microbial Growth in Cheese	226
10.7	Microbial Spoilage of Cheese	232
Chapter 11	Biochemistry of Cheese Ripening	236
11.1	Introduction	236
11.2	Ripening Agents in Cheese	236
11.3	Contribution of Individual Agents to Ripening	237
11.4	Glycolysis and Related Events	238
11.5	Citrate Metabolism	248
11.6	Lipolysis and Related Events	249
11.7	Proteolysis	255
11.8	Characterization of Proteolysis in Cheese	268
11.9	Catabolism of Amino Acids and Related Events	274
11.10	Conclusion	278
Chapter 12	Cheese Flavor	282
12.1	Introduction	282
12.2	Analytical Methods	284
12.3	Contribution of the Aqueous Phase of Cheese to Flavor	288
12.4	Contribution of Volatile Compounds to Cheese Flavor	292
12.5	Off-Flavors in Cheese	293
12.6	Formation of Flavor Compounds	297
12.7	Intervarietal and Intravarietal Comparison of Cheese Ripening	300
12.8	Conclusion	303
Chapter 13	Cheese Rheology and Texture	305
13.1	Introduction	305
13.2	Cheese Microstructure	306
13.3	Rheological Characteristics of Cheese	311
13.4	Cheese Texture	333
Chapter 14	Factors That Affect Cheese Quality	341
14.1	Introduction	341
14.2	Milk Supply	341
14.3	Coagulant (Rennet)	343
14.4	Starter	343
14.5	Nonstarter Lactic Acid Bacteria (NSLAB)	344
14.6	Cheese Composition	345
14.7	Ripening Temperature	347
14.8	Conclusion	347
Chapter 15	Acceleration of Cheese Ripening	349
15.1	Introduction	349
15.2	Elevated Temperature	350
15.3	Exogenous Enzymes	351
15.4	Selected, Activated, or Modified Starters	355
15.5	Adjunct Starters	358
15.6	Secondary Cultures	359
15.7	Enzyme-Modified Cheese	359
15.8	Addition of Amino Acids to Cheese Curd	360
15.9	Prospects for Accelerated Ripening	360
Chapter 16	Fresh Acid-Curd Cheese Varieties	363
16.1	Introduction	363
16.2	Overview of the Manufacturing Process for Fresh Acid-Curd Cheese Products	363
16.3	Principles of Acid Milk Gel Formation	364
16.4	Prerequisites for Gel Formation	368
16.5	Effect of Gel Structure on Quality	369
16.6	Factors That Influence the Structure of Acid Gels and the Quality of Fresh Cheese Products	374
16.7	Treatments of the Separated Curd	378
16.8	Major Fresh Acid-Curd Cheese Varieties	379
Chapter 17	Principal Families of Cheese	388
17.1	Introduction	388
17.2	Rennet-Coagulated Cheeses	392
17.3	Acid-Coagulated Cheeses	422
17.4	Heat/Acid-Coagulated Cheeses	422
17.5	Concentration and Crystallization	423
17.6	Ultrafiltration Technology in Cheesemaking	425
Appendix 17-A	Compositions of Selected Cheese Varieties	428
Chapter 18	Processed Cheese and Substitute or Imitation Cheese Products	429
18.1	Introduction	429
18.2	Pasteurized Processed Cheese Products	429
18.3	Imitation and Substitute Cheese Products	443
Chapter 19	Cheese as a Food Ingredient	452
19.1	Introduction	452
19.2	Overview of the Requirements of Cheese as an Ingredient	452
19.3	Functional Properties of Cheese as an Ingredient	456
19.4	Dried Cheese Products	475
19.5	Conclusion	482
Chapter 20	Pathogens and Food-Poisoning Bacteria in Cheese	484
20.1	Introduction	484
20.2	Pathogens in Raw Milk	487
20.3	Pathogens in Cheese	488
20.4	Listeriosis	489
20.5	Pathogenic Escherichia Coli	490
20.6	Growth of Pathogens during Cheese Manufacture	491
20.7	Growth of Pathogens in Cheese during Ripening	493
20.8	Raw Milk Cheeses	498
20.9	Control of the Growth of Pathogens	499
20.10	Enterococci	500
20.11	Biogenic Amines	501
Chapter 21	Nutritional Aspects of Cheese	504
21.1	Introduction	504
21.2	Fat and Cholesterol	504
21.3	Protein and Carbohydrate	506
21.4	Vitamins and Minerals	506
21.5	Additives in Cheese	508
21.6	Cheese and Dental Caries	509
21.7	Mycotoxins	509
21.8	Biogenic Amines in Cheese	512
Chapter 22	Whey and Whey Products	514
22.1	Introduction	514
22.2	Clarification of Whey	515
22.3	Concentrated and Dried Whey Products	516
22.4	Lactose	516
22.5	Whey Proteins	517
22.6	Whey Cheese	519
22.7	Fermentation Products	522
22.8	Conclusion	522
Chapter 23	Analytical Methods for Cheese	523
23.1	Introduction	523
23.2	Methods of Sampling Cheese	523
23.3	Compositional Analysis	525
23.4	Biochemical Assessment of Cheese Ripening	527
23.5	Techniques To Study Volatile Flavor Compounds	536
23.6	Microbiological Analysis of Cheese	536
23.7	Objective Assessment of Cheese Texture	540
23.8	Sensory Analysis of Cheese Flavor and Texture	540
23.9	Detection of Interspecies Adulteration of Milks and Cheeses	543
	Table of Sources	545
	Index	559

Book review: Current Care of Women or Aromatherapy A Z

Cookies Year-Round: 50 Recipes for Every Season and Celebration

Author: Rosemary Black

Few kitchen projects are as pleasurable as baking cookies. On a stressful day, getting out the measuring cups and baking sheets and immersing yourself in the comforting rituals of sifting, mixing, rolling out and shaping the dough can be immensely therapeutic. What's more, cookie-baking is an activity in which the whole family-even young children-can participate. And the results of the process are, of course, especially gratifying, as the house fills with the cookies' enticing aroma and anticipation builds for that first delectable, sweetly satisfying crunch.

In Cookies Year-Round-the follow-up volume to STC's Cupcakes Year-Round-New York Daily News food editor Rosemary Black first acquaints you with the basic cookie-making techniques (including icings for frosted cookies) and then sets out an array of cookie recipes with which to celebrate each season of the year. Summon spring with Lemon Madeleines and Double Mint Chocolate Chip Cookies. Relax into summer with Key Lime Squares and Super S'Mores. Welcome autumn's harvest with Apple Cobblers and Pumpkin Spice Bars. And in winter, snuggle up with Ginger Stars and Peanut Butter Kisses. Illustrated with luscious color photographs, the book has a sensible easel format that makes it especially easy to use.