Cheeses around the World: Types, Production, Properties and Cultural and Nutritional Relevance

Raquel de Pinho Ferreira Guiné, PhD, Paula Maria dos Reis Correia, PhD, and Ana Cristina Ferrão, Msc (Editors)
CI&DETS Research Centre and Department of Food Industry, Polytechnic Institute of Viseu, Portugal

Series: Food Science and Technology
BISAC: TEC012000

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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Cheese is an ancient food product produced worldwide and globally appreciated. The world cheese trade is of great importance economically, both at the industrial level, as well as when it comes to traditional cheeses, which provide income for rural populations. The diversity in cheese technology is enormous, varying in the type of milk used, the production operations, the lactic cultures, the maturation times and conditions, among other aspects. Cheese products, therefore, have a wide range of characteristics in terms of taste, flavour, texture, colour, shape, or size. Unlike cheese produced at the industrial scale, traditional cheeses are imprinted with a social and cultural heritage that makes them unique.

The first part of this book contains chapters dedicated to the economic and social importance of cheese, the nutritional aspects and health effects, cheese technology and characteristics, as well as yeast microflora. Further chapters contain details about the traditional cheeses in different parts of the world, including European, African, or American countries, namely Brazil, Burkina Faso, Croatia, Greece, Hungary, Italy, Latvia, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, and Slovenia.

This book contains a diverse set of contributions that will enlighten the readers about many types of cheeses from different countries around the world. It is useful for professionals, including professors, researchers, or those working in the cheese industry, as well as for students or even the general public.
The subjects addressed in the book make it interesting for professionals in the scientific domains of food science and technology, nutrition, gastronomy, sociology, and history
(Imprint: Nova)

Preface

Chapter 1. The Economic and Social Importance of Cheese
(Raquel P. F. Guiné, and Sofia G. Florença, CI&DETS and CERNAS Research Centres, Polytechnic Institute of Viseu, Viseu, Portugal, and others)

Chapter 2. Cheese: Nutritional Aspects and Health Effects
(Ana Cristina Ferrão, and Raquel P. F. Guiné, CI&DETS and CERNAS Research Centres, Polytechnic Institute of Viseu, Viseu, Portugal)

Chapter 3. Cheesemaking Technology and Its Influence on Cheese Quality
(Marek Szołtysik, Małgorzata Korzeniowska, Anna Dąbrowsk, Józefa Chrzanowska, and Maciej Oziembłowski, Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland)

Chapter 4. Innovative Cheese Products: Fresh Cheese with Blueberry and Raspberry
(Raquel P. F. Guiné, Soraia Leitão, Paula M. R. Correia, and Fernando J. A. Gonçalves, CI&DETS and CERNAS Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal, and others)

Chapter 5. Yeast Microflora and Its Influence on Cheese Quality
(Marek Szołtysik, Anna Dąbrowska, and Małgorzata Korzeniowska, Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland)

Chapter 6. Portuguese Traditional Cheeses: Production and Characterization
(Raquel P. F. Guiné, Sofia G. Florença, and Paula M. R. Correia, CI&DETS and CERNAS Research Centres, Polytechnic Institute of Viseu, Viseu, Portugal, and others)

Chapter 7. Origin, Production and Specificities of Croatian Traditional Cheeses
(Irena Barukčić, and Milna Tudor Kalit, Department of Food Engineering, Laboratory for Technology of Milk and Milk Products, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia, and others)

Chapter 8. Production and Characteristics of Different Types of Serbian Cheeses
(Jelena Miocinovic, and Zorana Miloradovic, University of Belgrade, Faculty of Agriculture, Animal Source Food Technology Department, Serbia)

Chapter 9. Cheeses That Made History in Italian Dairy Tradition
(Roberto Anedda, Marika Pala, and Elena Curti, Porto Conte Ricerche S.r.l., Alghero (SS), Italy, and others)

Chapter 10. Cheeses from Lithuania
(Daiva Leskauskaitė, Department of Food Science, Kaunas University of Technology, Kaunas, Lithuania)

Chapter 11. Regional and Traditional Cheeses in Poland
(Maciej Oziembłowski, Małgorzata Korzeniowska, Marek Szołtysik, and Anna Dąbrowska, Department of Animal Products Technology and Quality Management, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland)

Chapter 12. Romanian Cheese: Tradition, Production and Nutritional Value
(Monica Tarcea, Adriana Păucean, Corina Zugravu, and Cristina Filip, Department of Community Nutrition and Food Safety, College of Medicine, University of Medicine, Pharmacy, Science and Technology from Targu Mures, Romania, and others)

Chapter 13. Genuine Cheeses from Mexico
(Raúl Salas-Coronado, Claudia Villanueva-Cañongo, Norma Francenia Santos-Sánchez, Beatriz Hernández-Carlos, Rogelio Valadez-Blanco, and Paula Cecilia Guadarrama-Mendoza, Institute of Agroindustry, Technological University of the Mixteca, Huajuapan de León, Oaxaca, México)

Chapter 14. Traditional Greek Cheeses
(Georgia Dimitreli, Stylianos Exarhopoulos, Athanasios Goulas, and Klio D. Antoniou, Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece)

Chapter 15. Latvian Cheeses: Traditions, Technology and Nutritional Facts
(Inga Ciprovica, Department of Food Technology, Latvia University of Life Sciences and Technologies, Jelgava, Latvia)

Chapter 16. Brazilian Cheeses: Diversity, Culture and Tradition
(Vanessa A. Ferreira, Ivy S.C. Pires, Lucilene S. Miranda, and Milton C. Ribeiro, Department of Nutrition, Federal University of the Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, Brazil, and others)

Chapter 17. Traditional Hungarian Cheeses and Their Place in a Balanced Diet
(Viktória Szűcs, László Varga, and Zsigmond Matócza, Directorate of Food Industry, Hungarian Chamber of Agriculture, Budapest, Hungary, and others)

Chapter 18. Traditional Slovenian Cheeses
(Boris Kovac, and Andreja Čanžek Majhenič, Faculty of Health Sciences, University of Primorska, Izola, Slovenia, and others)

Chapter 19. Mexican Cheeses
(Cristina Chuck-Hernández, Sandra Teresita Martín del Campo, and Anaberta Cardador-Martínez, Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias. Eugenio Garza Sada 2501. Col. Tecnológico. Monterrey, N.L. Mexico, and others)

Index

"This book takes us to a walk throughout the history of cheese by compiling a set of very interesting stories from different countries. Without doubts cheese is one of the most diverse and versatile food products, which is going to continue evolving throughout time together with us, the consumers. There is a cheese for every taste, for every palate. Living in a globalized world help us to enlighten our senses with cheeses from the most hidden places, places we have never been, but by eating them we feel transported. Similarly, with this book the reader is going to get to know about cheese, its history, production methods, health aspects, and specially about its traditional nature and the link with cultures around the world.” - Lucía Frez Muñoz, PhD student, Wageningen University and Research

Keywords: Cheese technology, Nutritive value, yeast, probiotic, coagulation, maturation

This book gathers a very diverse set of contributions to enlighten the readers about many types of cheeses original from different countries around the world. It constitutes a convenient working tool for professionals, including professors, researchers or industrials, but is also of accessible readership for students or even the general public.
The subjects addressed in the book make it interesting for professionals in the scientific domains of:
• Food Science and Technology
• Nutrition
• Gastronomy
• Sociology
• History

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