This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Informazioni sull?autore

PF Fox PhD DSc

Patrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland. His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes. He is the editor or author of a large number of publications which have become highly cited.

PLH McSweeney PhD DSc

Paul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture. He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.

T.P. Guinee, PhD

Timothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems.

T.M. Cogan, PhD

Timothy Cogan is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.

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