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Fundamentals of Cheese Science
Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L.H. McSweeney +3 more
- 26 Aug 2016
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TL;DR: Cheese: Historical Aspects Overview of Cheese Manufacture Chemistry of Milk Constituents Bacteriology of Cheese Milk Starter Cultures Enzymatic Coagulation of Milk Post-Coagulation and Gel Salting of Cheese Curd Cheese Yield Microbiology of Cheese Ripening Biochemistry of Cheese Rheology and Texture Factors that Affect Cheese Quality Acceleration of cheese Ripening Fresh Acid-Curd Cheese Varieties Principal Families of Cheese Processed Cheese and Substitute or Imitation Cheese Products Cheese as a Food Ingredient Pathogens and Food-Poisoning B
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Abstract: Cheese: Historical Aspects Overview of Cheese Manufacture Chemistry of Milk Constituents Bacteriology of Cheese Milk Starter Cultures Enzymatic Coagulation of Milk Post-Coagulation of Renneted Milk Gel Salting of Cheese Curd Cheese Yield Microbiology of Cheese Ripening Biochemistry of Cheese Ripening Cheese Flavor Cheese Rheology and Texture Factors that Affect Cheese Quality Acceleration of Cheese Ripening Fresh Acid-Curd Cheese Varieties Principal Families of Cheese Processed Cheese and Substitute or Imitation Cheese Products Cheese as a Food Ingredient Pathogens and Food-Poisoning Bacteria in Cheese Nutritional Aspects of Cheese Whey and Whey Products Analytical Methods for Cheese Table of Sources Index
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Citations
Nucleic acid-based approaches to investigate microbial-related cheese quality defects
Daniel J. O'Sullivan,Linda Giblin,Paul L.H. McSweeney,Jeremiah J. Sheehan,Paul D. Cotter,Paul D. Cotter +5 more
TL;DR: The DNA-based methods that are available to detect/quantify spoilage bacteria, and relevant metabolic pathways in cheeses are reviewed and it is highlighted how these strategies can be employed to improve cheese quality and reduce the associated economic burden on cheese processors.
Biochemistry of Cheese Ripening
TL;DR: A review of the biochemical changes that occur in rennet-coagulated cheeses during ripening can be found in this article, with a focus on secondary reactions such as the production of volatile flavour compounds.
Recent advances in cheese microbiology
TL;DR: Developments in this area have recently undergone a major revolution through the development of a range of molecular techniques, which enable rapid identification of individual isolates to species and strain level and should lead to major advances in understanding this complex microbial ecosystem and its impact on cheese ripening and quality in the coming years.
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Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
TL;DR: In this article, the progress of lipolysis and its effect on flavour development during cheese ripening is reviewed and the current methods for quantification of free fatty acids in cheese are compared and compared.
759
Advances in the study of proteolysis during cheese ripening.
TL;DR: Proteolysis in cheese has been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor proteolysis and patterns of proteolyisation in many cheese varieties have now been investigated as mentioned in this paper.
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References
Metabolism of Residual Lactose and of Lactate and Citrate
Paul L.H. McSweeney,Patrick F. Fox +1 more
- 01 Jan 2004
TL;DR: In the case of Cheddar-type cheeses, most of the lactic acid is produced in the vat before salting and moulding whereas for most other varieties, acidification occurs mainly after the curds have been placed in moulds.
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Processed Cheese and Substitute/Imitation Cheese Products
Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L.H. McSweeney +3 more
- 01 Jan 2017
TL;DR: The development of pasteurised processed processed (also called process) cheese products (PCPs) in the early 1900s was motivated by the need to develop cheese-like products that were stable (i.e., did not leak fat, "sweat" or become greasy) at ambient temperatures (≤40 °C) and could be stored for a long time without a change in quality.
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Pathogens in Cheese and Foodborne Illnesses
Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L.H. McSweeney +3 more
- 01 Jan 2017
TL;DR: This chapter summarises foodborne illness due to cheese with a focus on listeriosis, the most serious since many outbreaks have resulted in fatalities.
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Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties
Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L.H. McSweeney +3 more
- 01 Jan 2017
TL;DR: The essential steps in the manufacture of acid-coagulated (or acid-curd) and acid/rennet coagulated verities involves slow quiescent acidification of the standardized, pasteurized cheese milk to pH values (4.6-4.8) close to the isoelectric point of casein, cutting or gently braking the gel, and concentration of the gel to a curd using various means including pouring the broken gel onto cheese cloth or perforated moulds, mechanical separation or membrane filtration as mentioned in this paper.
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Factors that Affect Cheese Quality
Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L.H. McSweeney +3 more
- 01 Jan 2017
TL;DR: Cheese quality relates to, and depends on, many attributes, including appearance, texture, functionality, flavour, safety and nutritional value, the relative importance of which depend on the application of the cheese.
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