This second edition covers the science and technology underlying cheesemaking, as practiced today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. The chapters cover research developments likely...

This chapter presents an overview of the chain of interdependent processes, which convert milk into cheese: coagulation by rennet; acidification and syneresis of the coagulum by the lactic starter culture; culture technology per se; curd formation and texturization; cheese maturation and flavour...

This chapter examines the current state of knowledge of cheese flavour biochemistry and the technological options arising from this knowledge, which can give cheese manufacturers a measure of control over the balance of flavour (quality) in cheese and over the rate at which flavour develops. An...

Like any major and highly developed sector of food manufacturing, the dairy foods industry is now highly mechanized, from the raw material production to the processing and manufacture of products. This book discusses the extent and advantages of mechanization across the range of dairy technology....

This book discusses the nature of enzymes and their use in food processing. It contains a total of 10 chapters dealing with the use of enzymes in making bread, pasta and noodle products, brewing, wine production, manufacture of dairy products, enzyme modification of food protein, fruit and juice...

This paper discusses the production of coagulants (microbial rennet), and its use in the dairy industry. Besides being used in making cheeses, milk clotting enzymes like, lipases, non-coagulant proteinases, aminopeptidases, lactase [β-galactosidase], lysozyme and lactoperoxidase, are widely used in ...

The paper deals with the levels of mechanization in the production of Cheddar cheese, in plants whose daily throughput is measured in tonnes, necessitating high levels of reproducibility (in cheese yield and quality), low levels of maintenance and ease of cleaning to maintain production hygiene....

A discussion on the main physicochemical characteristics of soft ripened and soft fresh cheeses are presented. The essential parameters in the manufacture of these types of cheeses are discussed, and flow charts of the manufacturing process of these cheeses are also presented. Furthermore, the...

A brief account of concentrated and dried milk products, their processing, and quality control is given. Processes employed such as evaporation and drying, as well as the design and operation of processing equipment are presented. Microbial, protein, and mineral fouling, are discussed. Topics on...

This paper deals with the mechanization and automation in the manufacturing process of various semi-hard cheese types. Each stage of the production is discussed in detail, from pasteurization of the milk to the treatment of the cheese for ripening. Discussions on milk handling and processing, use...