Now in a fully-revised and updated second edition, Technology of Cheesemaking covers the science and technology of cheesemaking as practised today in the manufacture of hard, semi-soft and mould-ripened cheeses.

The book also covers research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor/measurement science, chemometrics, enzymology, clavor chemistry and objective sensory assessment.

New chapters are included on:

• Milk handling prior to cheesemaking
• Packaging
• major advances in the control of the end-user properties of cheese using key manufacturing parameters and variables

Technology of Cheesemaking has been structured to flow through the descrete stages of cheese manufacture in the order in which they are executed in cheese plants: from milk process science, through curd formation science, to cheese ripening science and quality assessment.

Contents

1. The Quality of Milk for Cheese Manufacture
2. The Origins, Development and Basic Operations of Cheesemaking Technology
3. The Production, Action and Application of Rennet and Coagulants
4. The Formation of Cheese Curd
5. The Production, Application and Action of Lactic Cheese Starter Cultures
6. Secondary Cheese Starter Cultures
7. Cheese-Ripening and Cheese Flavor Technology
8. Control and Predication of Quality Characteristics in the Manufacture and Ripening of Cheese
9. Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese
10. Eye Formation and Swiss-Type Cheeses
11. Microbiological Surveillance and Control in Cheese Manufacture
12. Packaging Materials and Equipment
13. The Grading and Sensory Profiling of Cheese

Index

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