Cheese. Chemistry, Physics and Microbiology. Edition No. 5

Table of Contents

Volume 1: GENERAL ASPECTS Section 1. Introduction 1 Cheese: An overview 2 Milk for cheesemaking Section 2. Coagulation of milk 3 Rennets: applied aspects 4-new authors Chymosin and other acid proteinases 5 Rennet-induced coagulation of milk 6 Syneresis of the rennet coagulum 7 Formation and structure of acid milk gels Section 3. Starters & Manufacture 8 Starter Cultures: general aspects 9 Genetics of lactic acid bacteria 10 Bacteriophage 11-new authors Secondary and adjunct starters 12 Other components of the cheese microbiota 13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity Section 4. Cheese Ripening 14 Cheese ripening: introduction and overview 15 Microbiological changes during ripening 16 Biochemistry of cheese ripening. 1. Metabolism of residual lactose and of lactate and citrate 17 Biochemistry of cheese ripening. 2. Lipolysis and metabolism of fatty acids 18-new authors Biochemistry of cheese ripening. 3. Proteolysis 19-new authors Biochemistry of cheese ripening. 4. Amino acid catabolism 20 Cheese flavour: Sensory and instrumental analysis 21 Acceleration and modification of cheese ripening 22 Structure and texture of cheese Section 5. Public Health Aspects 23 Growth and survival of microbial pathogens in cheese 24 Mycotoxins in cheese 25-new authors Nutritional aspects of cheese 26-new chap Cheese structure and digestibility Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPS Section 1. Cheese Technology 27-new authors Factors affecting cheese quality 28 General aspects of cheese technology 29-new authors Application of membrane separation technology to cheese production 30-new authors Low-fat and low sodium cheese 31-new authors Cheese as a food ingredient (inc EMC) 32 Legislation 33 Diversity of cheese varieties: an overview 34 Extra-hard varieties 35-new authors Cheddar and related dry-salted cheese varieties 36 Gouda and related cheeses 37 Cheese with propionic acid fermentation 38 Surface mould-ripened cheeses 39 Blue cheese 40 Bacterial surface-ripened cheeses 41-new authors Varieties ripened under brine 42 Pasta-filata cheeses 43 Cheeses from ewes' and goats' milk 44 Cheeses from buffalo milk 45 Quarg 46-new chap Acid-curd and acid/heat coagulated cheeses 47 Scandinavian whey cheeses 48-new authors Processed cheese products

Authors

Paul L.H. McSweeney Professor of Food Chemistry, Department of Food and Nutritional Sciences, University College Cork, Ireland. Paul McSweeney is Professor of Food Chemistry in the Department of Food and Nutritional Sciences, University College, Cork, Ireland (UCC). He graduated with a BSc (Hons) in Food Science and Technology in 1990 and a PhD in Food Chemistry from UCC in 1993 and also has an MA in Ancient Classics and a Post-Graduate Certificate in Teaching and Learning in Higher Education (2012). He spent seven months (Jan-Aug, 2014) as interim head of the College of Science, Engineering and Food Science in UCC. He worked for a year in the University of Wisconsin (1991-2) as part of PhD and as a post-doctoral research scientist in UCC (1993-4). He was appointed to the academic staff of UCC in 1995. Prof McSweeney is an experienced lecturer and researcher and has successfully managed research projects funded through the Food Industry Research Measure and its predecessors administered by the Irish Department of Agriculture and Food, the EU Framework programs, the US-Ireland Co-operative Program in Agriculture/Food Science and Technology, Bioresearch Ireland and industry. He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland. Paul D. Cotter Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and APC Microbiome Institute, University College Cork, Cork, Ireland. Dr Paul Cotter is Principal Research Officer at Teagasc Food Research Centre at Teagasc, Moorepark, Fermoy, Ireland. He is a molecular microbiologist, with researchers in his lab focusing particularly on antimicrobial peptides and the microbiology of the gut (and its role in health and disease) and of food. Dr Cotter also manages the Teagasc DNA sequencing facility, is a Principal Investigator within the Alimentary Pharmabiotic Centre and is an adjunct lecturer at Cork Institute of Technology. Dr Cotter's Vision I laboratory was awarded the title of Irish Food/Agriculture Laboratory of the Year 2013, he has received awards from the Society for Applied Microbiology, ESCMID and FEMS and is an appointed faculty member of Faculty of 1000 (Biology) since 2006. Dr Cotter is also the author of >130 peer-reviewed publications resulting from research funded by the EU, Science Foundation Ireland, the Irish Health Research Board, Enterprise Ireland, the Irish Department of Agriculture, Fisheries and Food and the Irish Research Council for Science Engineering and Technology. He is also a member of the editorial boards of Applied & Environmental Microbiology, PLoS One, BMC Microbiology, F1000 Reports and Proteins & Antimicrobial David W Everett Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA, USA. Dr. Everett is an Associate Professor in the Animal Science Department and Director of the Dairy Products Technology Center. He is originally from Australia, and completed his PhD in Food Science at the University of Wisconsin, Madison. His academic career includes a post-doctoral fellowship at the University Of Guelph, Canada, investigating emulsion surface structures, and as faculty at the University of Melbourne, Australia, and the University of Otago, New Zealand, in food science departments. He has worked on dairy industry projects at a federal government research center on Australia (CSIRO) to help develop a technology to manufacture hard cheese from ultra-filtered milk, and at a dairy industry-funded company as a science liaison manager to bring together publicly-funded researchers with the dairy industry to solve technical problems. Rani Govindasamy Lucey Distinguished Scientist, Cheese Research Wisconsin Center for Dairy Research (CDR) University of Wisconsin-Madison. Dr. Govindasamy-Lucey is responsible for coordinating CDR research projects including company research and work with graduate students. She helps develop new projects, writes grants, oversees project proposal development for company work and published research papers on cheese related topics. She has a doctorate in Food Science and has been with CDR since 1999 and brings industry experience from around the world. Rani enjoys working with the many companies that come to CDR for answers and is happy to be a part of the discovery and research process.