Cheesemaking Handbook from C.H.I.P.S.

Cheesemaking Practice
Third Edition
by R.K. Robinson
and R.A. Wilbey

This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers. The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence.

From the basic descriptions of "how to" complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including:

  • Raw materials
  • Separation
  • Texturing and draining equipment
  • Molding machinery and presses
  • And other types of equipment and packaging machinery


A brief history of cheese.
Importance of cheese as a food: Nutritional Value of Cheese.
Cheese varieties: Definition of cheese. International agreements. Classification of cheese.
Introduction to cheesemaking: Principles of cheesemaking. Summary of cheesemaking procedures. Good manufacturing practice.
Milk as a raw material for cheesemaking: Variations in the composition of milks. Milk fats. Minor lipids. Proteins in milk. Minerals (salts) in milk. Enzymes in milk. Vitamins in milk. Antibiotics in milk. Taints in milk. Extraneous substances in milk. Cheese from dried milk powders. Cheese from recombined milks.
Bacteriology in relation to cheesemaking: The bacterial cell. Bacteriology of raw cheese milks. Types of microbial contamination. Bacteriological testing of milk. Principles of HACCP. Removal of bacteria from cheese milk.
Tests for acidity and chemical analysis in process control: Acidity versuspH. Acidity in process control. Chemical analysis.
Additives used in cheese milks: Calcium balance. Inhibitory salts. Acidulants. Cheese colors. Legal usage of additives.
Starter cultures: Starter bacteria. Coded starter cultures. Starter propagation. Starter control. Non-lactic starters. Bacteriophage.
Preparation of cheese milks: Milk storage. Standardization of cheese milks. Homogenization. Centrifugal clarification. Hydrogen peroxide/catalase method. Heat treatment of cheese milks.
Coagulants and precipitants: Salt-precipitated curds. Acid-preciptiated curds. Enzyme coagulants. Observations on the use of some rennets. Factors influencing coagulation. Direct acidification.
Cheesemaking operations: Basic cheesemaking operations. Standardization of cheese milks. Homogenization of cheese milks. Heat treatment of cheese milks. Starter addition. Color and additives. Rennet addition. Coagulation. Cutting the coagulum. Stirring and scalding. Washed curd cheese. Salting of cheese. Cheese pressing. Cheese rind coating, bandaging and wrapping.
Coagulants and precipitants: Salt-precipitated curds. Acid-preciptiated curds. Enzyme coagulants. Observations on the use of some rennets. Factors influencing coagulation. Direct acidification.
Cheese manufacture: Varietal differences. Grating cheese. Textured cheese. Untextured cheese. Cheese with eyeholes. Semi-hard cheese with few or no eyeholes. Blue-veined cheese. Pasta Filata cheese. soft cheese. White brined cheese. Lactic, Cottage, and similar cheese. Cheese made in mountainous areas or by nomadic tribesmen.
Mechanization of cheesemaking: Electrodialysis and ultrafiltration equipment. Homogenizers. Starter preparation equipment. Milk ripening tanks. Soft cheese making equipment. Curd-making vats (textured cheese). Curd-making vats (untextured cheese). Whey-curd separation equipment. Cheese texturing and draining equipment. Cheese hooping or moulding machines. Cheese presses. Cheese brining equipment. Cheese conveying and turning equipment. Kneading equipment for Pasta Filata cheese. Miscellaneous equipment. Cheese packaging equipment.
Cheese maturation: Cheese curd. Lactose and related metabolites. Protein metabolism. Lipids. Curd moisture. temperatures during maturation. Acidity of the curds. Inhibitory substances and oxygen. Aroma in cheese. Flavor in cheese. Additional flavors and aromas. The use of wood smoke. Liqueurs, wines and beeers. Cheese bases. Cheese slurries. Accelerated maturation of cheese.
Cheese faults and cheese grading: Faults in hard-pressed cheeses. Faults in blue-veined cheese. Faults in surface-mould-ripened cheese. Faults in smear-ripened cheese. Aspects of quality.
Membrane filtration of milk and whey: Membranes. Applications of membrane processing. Application of UF to cheesemaking.
Cheese whey and its uses: Utilization and disposal of whey. Quality of whey. Whey cheese. Whey treatments. Waste disposal.
Selected cheese recipes: Appenzeller. Aragackij Syr. Asiago. Awshari. Baker's cheese curd. Beaufort. Beli Sir u Kriskama. Bjalo. Blue Vinney. Bresse Bleu. Brie. Brinza. Bukovina. Burduf. Butterkäse. Caerphilly. Caledonian. Cambridge. Camembert. Cantal. Carrick. Cascaval Dobrogen. Cheese base for the addition of solid flavorings. Cheddar. Cheshire. Colwich. Cotswold. Cottage cheese. Coulommiers. Cream cheese. Danablu. Derbyshire. Domiati. Double cream cheese. Double Gloucester. Dunlop. Edam. Edelpilzkäse. Emmental. Estepe. Feta. Feta type cheese from UF concentrated milk. Fromage Frais. Gamelost. Gorgonzola. Gouda. Gruyère. Halloumi. Herragaardsost. Herve. Italico. Kashkaval. Kefalotyri. Kesong Puti. Kingston. Lactic curd cheese. Lancashire. Leicester. Limburger. Liplovska Bryndza. Livarot. Manchego. Mascarpone. Monterey. Mozzarella. parenica. Parmesan. Peakland. Pecorino Romano. Pelardon. Petit Suisse. Pont l'Evêque. Provolone. Quark. Reading Yellow. Ricotta. Roquefort. Saint-Maure de Touraine. St. Paulin. Sage Derby. Samsoe. Sbrinz. Single Gloucester. Steppenkäse. Stilton. Surti. Svecia. Telemea. Tilsiter. Trappist. Vacherin. White pickled cheese. Wensleydale. Whey curd cheese. Whiteknights. Yorkshire cheese curds.


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Cheesemaking Practice 3rd Edition
by R.K. Robinson and R.A. Wilbey
1998 • 449 pages • $238.00 + shipping
Texas residents please add 6.75 % sales tax

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