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.
A scientific guide to the cheesemaking processes and technology that puts the focus on how the unique characteristics of cheese are formed
Global Cheesemaking Technology: Cheese Quality and Characteristics offers a comprehensive review of the most common cheesemaking practices, the science that drives the process, and addresses important issues of safety and legal regulations. The authors describe the characteristics of a variety of major cheeses and explore their manufacturing processes. The text covers a wide range of topics including a fascinating account of the history of cheese, an exploration of the factors that influence the physicochemical properties, as well as the development of flavor and sensory characteristics.
The authors include a broad overview of the cheesemaking process and explain the issues related to microbial ecology and cheese safety. The text also offers information on the traceability and authentication of cheeses with protected labels and describes the role of wooden equipment in traditional cheese manufacture. This important resource explores well-known types of cheeses produced in large quantities worldwide and some important locally produced cheeses. Global Cheesemaking Technology is a vital guide that:
- Offers a global review of cheesemaking processes and technology and describes 100 cheeses from 17 countries, divided into 13 categories
- Provides details of major cheeses' quality characteristics and a scientific explanation of how these characteristics are formed
- Contains dedicated chapters on safety management and international legislation/quality standards
- Includes well-known expert contributors from all major cheese-producing regions of the world
Written for scholars, students and professionals, Global Cheesemaking Technology is a valuable reference that is comprehensive in scope. The text covers information on the characteristics of cheese, as well as covering topics of technology, science, and safety.
About the Editors
Photis Papademas is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus.
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.
Photis Papademas (Editor), Thomas Bintsis (Co-Editor)