Cheese: Chemistry, Physics and Microbiology

Volume 1: Cheese: An Overview. General and Molecular Aspects of Rennets. The Enzymatic Coagulation of Milk. Secondary (Non-Enzymatic) Phase of Rennet Coagulation and Post. Coagulation Phenomena. The Syneresis of Curd Cheese Starter Cultures. Salt in Cheese: Physical, Chemical and Biological Aspects. Cheese Rheology. Cheese: Methods of Chemical Analysis. Biochemistry of Cheese Ripening. Water Activity in Cheese in Relation to Composition, Stability and Safety. Growth and Survival of Undesirable Bacteria in Cheese. Application of Membrane Separation. Technology for Cheese Production. Acceleration of Cheese Ripening. Nutritional Aspects of Cheese. Index. Volume 2: Cheddar Cheese And Related Dry Salted Cheese Varieties. Dutch-Type Varieties. Swiss-Type Varieties. Mold-Ripened Cheeses. Bacterial Surface Ripened Cheeses. Iberian Cheeses. Italian Cheeses. Ripened Cheese Varieties Native to the Balkan Countries. Cheese of the Former USSR. Domiati and Feta Type Cheeses. Mozzarella and Pizza Cheese. Fresh Acid Curd Cheese Varieties. Some Non-European Cheese Varieties. Processed Cheese Products from Ewe's and Goat's Milk. Index.