Cheese: Chemistry, Physics and Microbiology

1. Front Matter

   Pages i-xii

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2. Cheese: An Overview

   • P. F. Fox

   Pages 1-36

3. General and Molecular Aspects of Rennets

   • Bent Foltmann

   Pages 37-68

4. The Enzymatic Coagulation of Milk

   • D. G. Dalgleish

   Pages 69-100

5. Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-coagulation Phenomena

   • Margaret L. Green, Alistair S. Grandison

   Pages 101-140

6. The Syneresis of Curd

   • P. Walstra

   Pages 141-191

7. Cheese Starter Cultures

   • Timothy M. Cogan, Colin Hill

   Pages 193-255

8. Salt in Cheese: Physical, Chemical and Biological Aspects

   • T. P. Guinee, P. F. Fox

   Pages 257-302

9. Cheese Rheology

   • J. H. Prentice, K. R. Langley, R. J. Marshall

   Pages 303-340

10. Cheese: Methods of Chemical Analysis

    • P. L. H. McSweeney, P. F. Fox

    Pages 341-388

11. Biochemistry of Cheese Ripening

    • P. F. Fox, J. Law, P. L. H. McSweeney, J. Wallace

    Pages 389-438

12. Water Activity in Cheese in Relation to Composition, Stability and Safety

    • A. Marcos

    Pages 439-469

13. Growth and Survival of Undesirable Bacteria in Cheese

    • Edmund A. Zottola, Lorraine B. Smith

    Pages 471-492

14. Application of Membrane Separation Technology to Cheese Production

    • V. V. Mistry, J.-L. Maubois

    Pages 493-522

15. Acceleration of Cheese Ripening

    • Martin G. Wilkinson

    Pages 523-555

16. Nutritional Aspects of Cheese

    • E. Renner

    Pages 557-579

17. Back Matter

    Pages 581-601

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The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno­ logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem­ brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno­ logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com­ prehensive compendium of scientific knowledge on cheese available.

• biochemistry
• chemistry
• growth
• microbiology
• microorganism
• quality control

• Department of Food Chemistry, University College, Cork, Republic of Ireland

  P. F. Fox

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