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Chemistry of Structure-Function Relationships in Cheese

  • Book
  • © 1995

Overview

Editors:
  1. Edyth L. Malin

    1. Agricultural Research Service, United States Department of Agriculture, Philadelphia, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. Michael H. Tunick

    1. Agricultural Research Service, United States Department of Agriculture, Philadelphia, USA

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

Part of the book series: Advances in Experimental Medicine and Biology (AEMB, volume 367)

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Table of contents (26 chapters)

  1. Front Matter

    Pages i-ix
    Download chapter PDF

  2. Physical Chemistry of Cheese Texture

    1. Overview: Cheese Chemistry and Rheology

      • V. H. Holsinger, Philip W. Smith, Michael H. Tunick
      Pages 1-6

    2. Rheology of Reduced-Fat Mozzarella Cheese

      • Michael H. Tunick, James J. Shieh
      Pages 7-19

    3. Rheology of Reduced-Fat Cheese Containing a Fat Substitute

      • Kevin L. Mackey, Nitin Desai
      Pages 21-26

    4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese

      • Paul S. Kindstedt
      Pages 27-41

  3. Chemical Origins of Cheese Flavor

    1. Chemical Species in Cheese and Their Origin in Milk Components

      • Arthur R. Hill
      Pages 43-58

    2. Biogenesis of Flavour Compounds in Cheese

      • P. F. Fox, T. K. Singh, P. L. H. McSweeney
      Pages 59-98

    3. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation

      • Jean M. Banks, Elizabeth Y. Brechany, William W. Christie, Edward A. Hunter, D. Donald Muir
      Pages 99-112

    4. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC

      • Gerry F. Amantea, Vesna N. Furtula, Ho Yeon Choi, Louis C. Laleye, Shuryo Nakai
      Pages 113-122

    5. Time-Temperature Effects on Microbial, Chemical and Sensory Changes During Cooling and Aging of Cheddar Cheese

      • J. Antonio Torres, Jorge Bouzas, Constance Kirby, Sergio F. Almonacid Merino, Carlos A. Kantt, Ricardo Simpson et al.
      Pages 123-159

  4. Proteolysis During Ripening

    1. Methods for Assessing Proteolysis in Cheese During Maturation

      • P. F. Fox, P. L. H. McSweeney, T. K. Singh
      Pages 161-194

    2. Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening

      • Nana Y. Farkye
      Pages 195-207

    3. Contribution of Lactic Acid Bacteria to Cheese Ripening

      • James L. Steele
      Pages 209-220

    4. Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein

      • Jean M. Banks, A. J. R. Law, J. Leaver, D. S. Horne
      Pages 221-236

    5. Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk

      • Edyth L. Malin, Michael H. Tunick, Philip W. Smith, Virginia H. Holsinger
      Pages 237-246

  5. Molecular and Ultrastructure of Cheese

    1. Practical Aspects of Electron Microscopy in Cheese Research

      • Miloslav Kaláb
      Pages 247-276

    2. Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics in Reduced Fat Cheese

      • Barbara L. Armbruster, Steven Chastain, Nitin Desai
      Pages 277-294

    3. Microstucture Studies of Reduced-Fat Cheeses Containing Fat Substitute

      • Nitin Desai, Jennifer Nolting
      Pages 295-302

    4. Influence of Casein Peptide Conformations on Textural Properties of Cheese

      • Edyth L. Malin, Eleanor M. Brown
      Pages 303-310

    5. Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage

      • Peter H. Cooke, Michael H. Tunick, Edyth L. Malin, Philip W. Smith, Virginia H. Holsinger
      Pages 311-320
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Keywords

About this book

Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.

Editors and Affiliations

  • Agricultural Research Service, United States Department of Agriculture, Philadelphia, USA

    Edyth L. Malin, Michael H. Tunick

Bibliographic Information

  • Book Title: Chemistry of Structure-Function Relationships in Cheese

  • Editors: Edyth L. Malin, Michael H. Tunick

  • Series Title: Advances in Experimental Medicine and Biology

  • DOI: https://doi.org/10.1007/978-1-4615-1913-3

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 1995

  • Hardcover ISBN: 978-0-306-44982-6Published: 30 June 1995

  • Softcover ISBN: 978-1-4613-5782-7Published: 21 October 2012

  • eBook ISBN: 978-1-4615-1913-3Published: 11 November 2013

  • Series ISSN: 0065-2598

  • Series E-ISSN: 2214-8019

  • Edition Number: 1

  • Number of Pages: IX, 397

  • Topics: Nutrition, Biochemistry, general, Physical Chemistry

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