Global Cheesemaking Technology
Cheese Quality and Characteristics
1. Edition December 2017
496 Pages, Hardcover
Wiley & Sons Ltd
ISBN:
978-1-119-04615-8
John Wiley & Sons
Further versions
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking.
Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented.
Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.
Part I
Chapter 1: Introduction - The History of Cheese
1.1 Origins of Cheese
1.2 Cheese in antiquity
1.3 Cheese in the Middle Ages and Renaissance
1.4 Cheese in the Modern Era
1.5 Refences
Chapter 2: From micelle to melt: the influence of calcium on physicochemical properties of cheese
2.1 Introduction
2.2 Calcium equilibrium in bovine milk
2.2.1 Forms of calcium in milk
2.2.2 Colloidal calcium phosphate
2.2.3 Modification of calcium equilibrium in bovine milk
2.3 Calcium equilibrium in cheese
2.3.1 Changes in the calcium equilibrium of cheese during ripening
2.3.2 Methods of calcium equilibrium determination in cheese
2.3.3 Manipulation of calcium equilibrium in cheese
2.3.4 Mechanisms of calcium equilibrium changes during cheese ripening
2.4 The influence of calcium on cheese rheology and functionality
2.4.1 The influence of Ca equilibrium on cheese microstructure
2.4.2 Determination of the rheological properties of cheese
2.4.3 Influence of calcium on rheological properties of unmelted cheese
2.4.4 Influence of calcium on cheese melt and high temperature cheese rheology
2.5 Conclusions
2.6 References
Chapter 3: Cheese Flavour Development and Sensory Characteristics
3.1 Introduction
3.2 Biochemical Pathways involved in Cheese Flavour
3.2.1 Glycolysis
3.2.2 Lipolysis
3.2.3 Proteolysis
3.3.2 Difference methods
3.3.3 Affective Sensory Testing
3.3.4 Descriptive Sensory Profiling
3.3.5 Rapid Sensory Methods
3.4 Data analysis, Chemometrics and Preference Mapping
3.5 Conclusion
3.6 References
Chapter 4: Cheese microbial ecology and safety
4.1 Introduction
4.2 Source of microorganisms in cheese
4.3 Factors influencing the growth of microorganisms in cheese
4.4 Cheese microbiota
4.4.1 Starter bacteria
4.4.2 Non-starter lactic acid bacteria
4.4.3 Propionibacteria
4.4.4 Micrococci and staphylococci
4.4.5 Moulds and Yeasts
4.4.6 Probiotics in cheese
4.5 Cheese pathogens
4.6 Other risks of microbial origin
4.7 Growth and survival of bacterial pathogens in cheese
4.8 Procedures to improve cheese safety
4.9 Conclusions and future trends
4.10 References
Chapter 5 - Cheeses with protected land- and tradition-related labels: traceability and authentication
5.1 Introduction - Protected Land- and Tradition-related Labels
5.2 Traceability
5.3 Authentication - What should be authenticated?
5.3.1 Raw Materials
5.3.2 Geographical location
5.3.3 Animal management and Feeding Systems
5.3.4 Cheesemaking Technologies
5.3.5 Sensory Characteristics
5.4 Innovation, Modern Technologies and Traditional Cheeses
5.5 Conclusions
5.6 References
Chapter 6: An Overview of the Cheesemaking Process
6.1 Introduction
6.2 Milk standardisation
6.3 Acidification
6.4 Coagulation
6.5 Post-coagulation processes
6.5.1 Cutting
6.5.2 Cooking (scalding)
6.5.3 Cheddaring
6.5.4 Curd washing
6.5.5 Stretching
6.5.6 Moulding/Drainage
6.5.7 Pressing
6.5.8 Salting
6.6 Control of cheesemaking steps
6.7 Cheese maturation
6.8 Adjunct cultures and acceleration of the maturation process
6.9 Packaging
6.10 Main cheese categories
6.11 References
Chapter 7. Traditional wooden equipments used for cheese making and their effect on quality
7.1 Introduction to traditional cheeses
7.2 Traditional equipment
7.3 Wood characteristics
7.4 Biofilms of wooden vats
7.5 Wooden Shelves
7.6 Legislation concerning wood in contact with milk or cheeses
7.7 Cleaning systems
7.7 Safety Assessment
7.8 Conclusions
7.9 References
Part II
Introduction
1. Cheeses from Argentina
2. Cheeses from Cyprus
3. Cheeses from Denmark
4. Cheeses from France
5. Cheeses from Germany
6. Cheeses from Greece
7. Cheeses from Italy
8. Cheeses from Malta
9. Cheeses from Netherlands
10. Cheeses from Portugal
11. Cheeses from Serbia
12. Cheeses from Slovakia
13. Cheeses from Spain
14. Cheeses from Sweden
15. Cheeses from Switzerland
16. Cheeses from Turkey
17. Cheeses from the UK
1. Extra-hard cheeses
1.1 Parmigiano Reggiano PDO - Italy
1.2 Reggianito cheese - Argentina
1.3 Sbrinz PDO - Switzerland
1.4 References
2. Hard cheeses
2.1 Allgäu mountain cheese-Germany
2.2 Asiago PDO - Italy
2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO
2.4 Cantal PDO-France
2.5 Cheddar - UK
2.6 Cheshire - UK
2.7 Fiore Sardo PDO
2.8 Graviera Kritis
2.9 Idiazabal PDO-Spain
2.10 Kefalograviera PDO- Greece
2.11 Kefalotyri-Greece
2.12 Le Gruyère PDO-Switzerland
2.13 Tulum Cheese-Turkey
2.14 Västerbottensost - Sweden
2.15 Würchwitzer mite cheese - Germany
2.16 References
3. Semi-hard cheeses
3.1 Appenzeller(r)
3.2 Arzúa-Ulloa PDO, Spain
3.3 Castelmagno PDO - Italy
3.4 Comté PDO - France
3.5 Flaouna Cheese - Cyprus
3.6 Formaggio di Fossa di Sogliano PDO - Italy
3.7 Havarti - Denmark
3.8 Herrgård - Sweden
3.9 Mahón-Menorca PDO - Spain
3.10 Majorero PDO - Spain
3.11 Manchego PDO - Spain
3.12 Murcia al vino PDO - Spain
3.13 Präst - Sweden
3.14 Raclette du Valais PDO - Switzerland
3.15 Raclette Suisse(r)
3.16 San Simón da Costa PDO
3.17 Svecia - Sweden
3.18 Serpa - Portugal
3.19 Sombor cheese - Serbia
3.20 Tête de Moine PDO, Fromage de Bellelay - Switzerland
3.21 Tuma Persa - Italy
3.22 References
4. Soft cheeses
4.1 Afuega ´L Pitu PDO - Spain
4.2 Anevato PDO- Greece
4.3 Bryndza -Slovakia
4.4 Cremoso -Argentina
4.5 Galotyri PDO-Greece
4.6 Kopanisti PDO - Greece
4.7 Maltese bejna
4.8 Serra da Estrela PDO - Portugal
4.9 Torta del Casar PDO - Spain
4.10 References
5. Dutch-type cheeses
5.1 Dutch goat cheese - The Netherlands
5.2 Edam cheese - The Netherlands
5.3 Gouda-The Netherlands
5.4 Pategrás cheese - Argentina
5.5 References
6. Swiss-type (Propionic acid cheeses) cheeses
6.1 Allgäu Emmental cheese-Germany
6.2 Emmentaler PDO- Switzerland
6.3 Grevé - Sweden
6.4 Maasdammer - Netherlands
6.5 References
7. White-brined cheeses
7.1 Batzos PDO - Greece
7.2 Beyaz Peynir - Turkey
7.3 Feta PDO-Greece
7.4 Halloumi-Cyprus
7.5 Mihal1ç - Turkey
7.6 Sjenica - Serbia
7.7 Urfa- Turkey
7.8 References
8. Pasta-filata cheeses
8.1 Caciocavallo Podolico PDO - Italy
8.2 Kachkaval (Ka kavalj) cheese - Serbia
8.3 Kashar Cheese (Kasar Peyniri) - Turkey
8.4 Kasseri - Greece
8.5 Mozzarella di Bufala Campana PDO - Italy
8.6 Provolone Valpadana PDO - Italy
8.7 Parenica - Slovakia
8.8 Ragusano PDO - Italy
8.9 Vastedda della Valle del Belìce PDO - Italy
8.10 References
9. Mould surface-ripened cheeses
9.1 Altenburger goat cheese PDO, Germany
9.2 Camembert de Normandie PDI - France
10. Bacterial surface-ripened (Smear) cheeses
10.1 Danbo PGI-Denmark
10.2 Epoisses PDO - France
10.3 Esrom PGI - Denmark
10.4 Hohenheim Trappisten - Germany
10.5 Vacherin Mont-d'Or PDO - Switzerland
10.6 Marolles PDO - France
10.7 Reblochon PDO - France
10.8 References
11. Blue-veined cheeses cheeses
11.1 Cabrales PDO - Spain
11.2 Danablu PGI-Denmark
11.3 Fourme d'Ambert PDO - France
11.4 Fourme de Montbrison PDO - France
11.5 Gamonedo PDO, Spain
11.6 Roquefort PDO - France
11.7 Stilton PDO- UK
11.8 References
Chapter 1: Introduction - The History of Cheese
1.1 Origins of Cheese
1.2 Cheese in antiquity
1.3 Cheese in the Middle Ages and Renaissance
1.4 Cheese in the Modern Era
1.5 Refences
Chapter 2: From micelle to melt: the influence of calcium on physicochemical properties of cheese
2.1 Introduction
2.2 Calcium equilibrium in bovine milk
2.2.1 Forms of calcium in milk
2.2.2 Colloidal calcium phosphate
2.2.3 Modification of calcium equilibrium in bovine milk
2.3 Calcium equilibrium in cheese
2.3.1 Changes in the calcium equilibrium of cheese during ripening
2.3.2 Methods of calcium equilibrium determination in cheese
2.3.3 Manipulation of calcium equilibrium in cheese
2.3.4 Mechanisms of calcium equilibrium changes during cheese ripening
2.4 The influence of calcium on cheese rheology and functionality
2.4.1 The influence of Ca equilibrium on cheese microstructure
2.4.2 Determination of the rheological properties of cheese
2.4.3 Influence of calcium on rheological properties of unmelted cheese
2.4.4 Influence of calcium on cheese melt and high temperature cheese rheology
2.5 Conclusions
2.6 References
Chapter 3: Cheese Flavour Development and Sensory Characteristics
3.1 Introduction
3.2 Biochemical Pathways involved in Cheese Flavour
3.2.1 Glycolysis
3.2.2 Lipolysis
3.2.3 Proteolysis
3.3.2 Difference methods
3.3.3 Affective Sensory Testing
3.3.4 Descriptive Sensory Profiling
3.3.5 Rapid Sensory Methods
3.4 Data analysis, Chemometrics and Preference Mapping
3.5 Conclusion
3.6 References
Chapter 4: Cheese microbial ecology and safety
4.1 Introduction
4.2 Source of microorganisms in cheese
4.3 Factors influencing the growth of microorganisms in cheese
4.4 Cheese microbiota
4.4.1 Starter bacteria
4.4.2 Non-starter lactic acid bacteria
4.4.3 Propionibacteria
4.4.4 Micrococci and staphylococci
4.4.5 Moulds and Yeasts
4.4.6 Probiotics in cheese
4.5 Cheese pathogens
4.6 Other risks of microbial origin
4.7 Growth and survival of bacterial pathogens in cheese
4.8 Procedures to improve cheese safety
4.9 Conclusions and future trends
4.10 References
Chapter 5 - Cheeses with protected land- and tradition-related labels: traceability and authentication
5.1 Introduction - Protected Land- and Tradition-related Labels
5.2 Traceability
5.3 Authentication - What should be authenticated?
5.3.1 Raw Materials
5.3.2 Geographical location
5.3.3 Animal management and Feeding Systems
5.3.4 Cheesemaking Technologies
5.3.5 Sensory Characteristics
5.4 Innovation, Modern Technologies and Traditional Cheeses
5.5 Conclusions
5.6 References
Chapter 6: An Overview of the Cheesemaking Process
6.1 Introduction
6.2 Milk standardisation
6.3 Acidification
6.4 Coagulation
6.5 Post-coagulation processes
6.5.1 Cutting
6.5.2 Cooking (scalding)
6.5.3 Cheddaring
6.5.4 Curd washing
6.5.5 Stretching
6.5.6 Moulding/Drainage
6.5.7 Pressing
6.5.8 Salting
6.6 Control of cheesemaking steps
6.7 Cheese maturation
6.8 Adjunct cultures and acceleration of the maturation process
6.9 Packaging
6.10 Main cheese categories
6.11 References
Chapter 7. Traditional wooden equipments used for cheese making and their effect on quality
7.1 Introduction to traditional cheeses
7.2 Traditional equipment
7.3 Wood characteristics
7.4 Biofilms of wooden vats
7.5 Wooden Shelves
7.6 Legislation concerning wood in contact with milk or cheeses
7.7 Cleaning systems
7.7 Safety Assessment
7.8 Conclusions
7.9 References
Part II
Introduction
1. Cheeses from Argentina
2. Cheeses from Cyprus
3. Cheeses from Denmark
4. Cheeses from France
5. Cheeses from Germany
6. Cheeses from Greece
7. Cheeses from Italy
8. Cheeses from Malta
9. Cheeses from Netherlands
10. Cheeses from Portugal
11. Cheeses from Serbia
12. Cheeses from Slovakia
13. Cheeses from Spain
14. Cheeses from Sweden
15. Cheeses from Switzerland
16. Cheeses from Turkey
17. Cheeses from the UK
1. Extra-hard cheeses
1.1 Parmigiano Reggiano PDO - Italy
1.2 Reggianito cheese - Argentina
1.3 Sbrinz PDO - Switzerland
1.4 References
2. Hard cheeses
2.1 Allgäu mountain cheese-Germany
2.2 Asiago PDO - Italy
2.3 Berner Alpkäse PDO and Berner Hobelkäse PDO
2.4 Cantal PDO-France
2.5 Cheddar - UK
2.6 Cheshire - UK
2.7 Fiore Sardo PDO
2.8 Graviera Kritis
2.9 Idiazabal PDO-Spain
2.10 Kefalograviera PDO- Greece
2.11 Kefalotyri-Greece
2.12 Le Gruyère PDO-Switzerland
2.13 Tulum Cheese-Turkey
2.14 Västerbottensost - Sweden
2.15 Würchwitzer mite cheese - Germany
2.16 References
3. Semi-hard cheeses
3.1 Appenzeller(r)
3.2 Arzúa-Ulloa PDO, Spain
3.3 Castelmagno PDO - Italy
3.4 Comté PDO - France
3.5 Flaouna Cheese - Cyprus
3.6 Formaggio di Fossa di Sogliano PDO - Italy
3.7 Havarti - Denmark
3.8 Herrgård - Sweden
3.9 Mahón-Menorca PDO - Spain
3.10 Majorero PDO - Spain
3.11 Manchego PDO - Spain
3.12 Murcia al vino PDO - Spain
3.13 Präst - Sweden
3.14 Raclette du Valais PDO - Switzerland
3.15 Raclette Suisse(r)
3.16 San Simón da Costa PDO
3.17 Svecia - Sweden
3.18 Serpa - Portugal
3.19 Sombor cheese - Serbia
3.20 Tête de Moine PDO, Fromage de Bellelay - Switzerland
3.21 Tuma Persa - Italy
3.22 References
4. Soft cheeses
4.1 Afuega ´L Pitu PDO - Spain
4.2 Anevato PDO- Greece
4.3 Bryndza -Slovakia
4.4 Cremoso -Argentina
4.5 Galotyri PDO-Greece
4.6 Kopanisti PDO - Greece
4.7 Maltese bejna
4.8 Serra da Estrela PDO - Portugal
4.9 Torta del Casar PDO - Spain
4.10 References
5. Dutch-type cheeses
5.1 Dutch goat cheese - The Netherlands
5.2 Edam cheese - The Netherlands
5.3 Gouda-The Netherlands
5.4 Pategrás cheese - Argentina
5.5 References
6. Swiss-type (Propionic acid cheeses) cheeses
6.1 Allgäu Emmental cheese-Germany
6.2 Emmentaler PDO- Switzerland
6.3 Grevé - Sweden
6.4 Maasdammer - Netherlands
6.5 References
7. White-brined cheeses
7.1 Batzos PDO - Greece
7.2 Beyaz Peynir - Turkey
7.3 Feta PDO-Greece
7.4 Halloumi-Cyprus
7.5 Mihal1ç - Turkey
7.6 Sjenica - Serbia
7.7 Urfa- Turkey
7.8 References
8. Pasta-filata cheeses
8.1 Caciocavallo Podolico PDO - Italy
8.2 Kachkaval (Ka kavalj) cheese - Serbia
8.3 Kashar Cheese (Kasar Peyniri) - Turkey
8.4 Kasseri - Greece
8.5 Mozzarella di Bufala Campana PDO - Italy
8.6 Provolone Valpadana PDO - Italy
8.7 Parenica - Slovakia
8.8 Ragusano PDO - Italy
8.9 Vastedda della Valle del Belìce PDO - Italy
8.10 References
9. Mould surface-ripened cheeses
9.1 Altenburger goat cheese PDO, Germany
9.2 Camembert de Normandie PDI - France
10. Bacterial surface-ripened (Smear) cheeses
10.1 Danbo PGI-Denmark
10.2 Epoisses PDO - France
10.3 Esrom PGI - Denmark
10.4 Hohenheim Trappisten - Germany
10.5 Vacherin Mont-d'Or PDO - Switzerland
10.6 Marolles PDO - France
10.7 Reblochon PDO - France
10.8 References
11. Blue-veined cheeses cheeses
11.1 Cabrales PDO - Spain
11.2 Danablu PGI-Denmark
11.3 Fourme d'Ambert PDO - France
11.4 Fourme de Montbrison PDO - France
11.5 Gamonedo PDO, Spain
11.6 Roquefort PDO - France
11.7 Stilton PDO- UK
11.8 References
About the Editors
Dr. Photis Papademas is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology.
Dr. Thomas Bintsis is a consultant to the dairy industry and auditor of food safety management systems, and was formerly an adjunct lecturer at the Technological Education Institute of West Macedonia, Greece.
Dr. Photis Papademas is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology.
Dr. Thomas Bintsis is a consultant to the dairy industry and auditor of food safety management systems, and was formerly an adjunct lecturer at the Technological Education Institute of West Macedonia, Greece.
