Cheese Production, Consumption and Health Benefits

Marta Helena Fernandes Henriques and Carlos José Dias Pereira (Editors)
Polytechnic Institute of Coimbra, College of Agriculture, Department of Food Science and Technology, Bencanta, Coimbra, Portugal

Series: Food Science and Technology
BISAC: TEC012000

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Cheese Production, Consumption and Health Benefits provides current research in several topics related to the production, physicochemical, microbiological and sensorial properties of cheese, as well as food safety aspects related to this product.

The book starts presenting research related to alternative coagulants from various origins in cheese manufacture, motivated by the increase in cheese demand and consumption.

The importance of non-starter lactic acid bacteria (NSLAB) in cheese production is highlighted, especially concerning their potential and applications. Studies using specific adjunct cultures were reviewed, and new contributions are presented in order to evaluate their effect on cheese physicochemical and sensory characteristics.

Cheese nutritional aspects, which follow the new consumer’s trends, are explored. The use of fibers in cheese is discussed and the impact of the production of “light” cheeses using fat replacers on texture and sensorial properties of cheeses is presented.

Ripening is one of the most important stages during cheese manufacture. The ripening conditions (temperature, humidity, time, etc.) are responsible for the development of many flavours and the formation of free fatty acids (FFA) in cheese. In this book, two studies related to the lipolysis level, FFA composition and the volatile acids content of some traditional cheeses from the European Union Balkan countries (and from hard yak cheese) are presented. Instrumental and sensorial methods are used to evaluate the rheological and textural characteristics of curds, and to identify the optimal texturizing conditions of cheese ripening. Some correlations between textural characteristics of cheese during the acidification process and the physicochemical composition are established.

Traditional cheeses from Algeria (Djben, Klila, Michouna, Bouhezza, Takammart and Madghissa), Brazil (Minas Padrão cheese) and from Southeastern Europe (Cascaval cheese) are discussed with respect to their production techniques and their physicochemical, texture and sensorial characteristics.

Finally, safety issues are addressed. A review regarding the emergence of a potential foodborne pathogen (Mycobacterium avium paratuberculosis) in cheese is presented.

The authors believe that this book will be very useful to food scientists, research institutions, the food industry and to practitioners of the dairy sector.

Preface

Chapter 1. An Alternative Coagulant in Cheese Manufacturing (pp. 1-18)
Nair de los Angeles Pereira and Analia Fernández-Gimenez

Chapter 2. The Application of Microbial Rennet from Bacillus Amyloliquefaciens in Cheese Production (pp. 19-38)
Weibing Zhang, Min Yang, Pengcheng Wen, Yan Zhu, Yue Wang, Zhigang An, Xiaoling He

Chapter 3. Adjunct Cultures from Non-Starter Lactic Acid Bacteria (pp. 39-96)
Guillermo H. Peralta, Carina V. Bergamini, I. Verónica Wolf, M. Cristina Perotti and Erica R. Hynes

Chapter 4. Minas Padrão Cheese with Low Sodium and Fat: A Physicochemical and Sensory Evaluation (pp. 97-128)
Valéria B. Gomes-Santis, Cíntia S. G. Kitzberger, Maria B. Scholz, Luciana F. Maia and Marly S. Katsuda

Chapter 5. Soluble Fiber in Cheese: Its Effect on Health (pp. 129-138)
N. Guemes Vera, A. Quintero-Lira and S. Soto Simental

Chapter 6. The Use of Whey Proteins as Fat Replacers for the Production of Reduced Fat Cheeses (pp. 139-168)
Marta Henriques, David Gomes, Kate Brennan, Katarzyna Skryplonek, Catarina Fonseca and Carlos Pereira

Chapter 7. The Lipolysis Level and the Volatile Acid Content of Raw Milk Cheeses Produced in the European Union Balkan Countries (pp. 169-178)
Aikaterini Georgala

Chapter 8. Free Fatty Acids Profiles of Hard Yak Cheese and Changes during Ripening (pp. 179-204)
Yan Zhang, Yujia Ju, Xuemei Song, Weibing Zhang, and Qi Liang

Chapter 9. Cascaval Cheese: Rheological and Textural Challenges (pp. 205-224)
Doina Georgeta Andronoiu, Oana Viorela Nistor, Gabriel Danut Mocanu, and Elisabeta Botez

Chapter 10. Some Traditional Cheeses Manufactured in Algeria (pp. 225-242)
M. Derouiche, H. Medjouj, W. Aissaoui Zitoune, and M. N. Zidoune

Chapter 11. Mycobacterium avium paratuberculosis: A Potential Emerging Foodborne Pathogen in Cheese (pp. 243-278)
Alessia Galiero, Filippo Fratini and Gilberto Chávez Gris

Index (pp. 279)

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