Cheese

<p>Volume 1: GENERAL ASPECTS<br>Section 1. Introduction<br>1 Cheese: An overview<br>2 Milk for cheesemaking<br> <br>Section 2. Coagulation of milk<br>3 Rennets: applied aspects<br>4-new authors Chymosin and other acid proteinases<br>5 Rennet-induced coagulation of milk<br>6 Syneresis of the rennet coagulum<br>7 Formation and structure of acid milk gels<br> <br>Section 3. Starters & Manufacture<br>8 Starter Cultures: general aspects<br>9 Genetics of lactic acid bacteria<br>10 Bacteriophage<br>11-new authors Secondary and adjunct starters<br>12 Other components of the cheese microbiota<br>13-new authors Salt in cheese: physical, chemical and biological aspects. Water activity<br> <br>Section 4. Cheese Ripening<br>14 Cheese ripening: introduction and overview<br>15 Microbiological changes during ripening<br>16 Biochemistry of cheese ripening.<br>1. Metabolism of residual lactose and of lactate and citrate<br>17 Biochemistry of cheese ripening.<br>2. Lipolysis and metabolism of fatty acids<br>18-new authors Biochemistry of cheese ripening.<br>3. Proteolysis<br>19-new authors Biochemistry of cheese ripening.<br>4. Amino acid catabolism<br>20 Cheese flavour: Sensory and instrumental analysis<br>21 Acceleration and modification of cheese ripening<br>22 Structure and texture of cheese<br> <br>Section 5. Public Health Aspects<br>23 Growth and survival of microbial pathogens in cheese<br>24 Mycotoxins in cheese<br>25-new authors Nutritional aspects of cheese<br>26-new chap Cheese structure and digestibility<br> <br>Volume 2: CHEESE TECHNOLOGY AND MAJOR CHEESE GROUPS<br>Section 1. Cheese Technology<br>27-new authors Factors affecting cheese quality<br>28 General aspects of cheese technology<br>29-new authors Application of membrane separation technology to cheese production<br>30-new authors Low-fat and low sodium cheese<br>31-new authors Cheese as a food ingredient (inc EMC)<br>32 Legislation<br>33 Diversity of cheese varieties: an overview<br>34 Extra-hard varieties<br>35-new authors Cheddar and related dry-salted cheese varieties<br>36 Gouda and related cheeses<br>37 Cheese with propionic acid fermentation<br>38 Surface mould-ripened cheeses<br>39 Blue cheese<br>40 Bacterial surface-ripened cheeses<br>41-new authors Varieties ripened under brine<br>42 Pasta-filata cheeses<br>43 Cheeses from ewes’ and goats’ milk<br>44 Cheeses from buffalo milk<br>45 Quarg<br>46-new chap Acid-curd and acid/heat coagulated cheeses<br>47 Scandinavian whey cheeses<br>48-new authors Processed cheese products</p>