Handbook on Cheese: Production, Chemistry and Sensory Properties


Henrique Castelli (Editor)
Luiz du Vale (Editor)

Series: Agriculture Issues and Policies, Food Science and Technology
BISAC: CKB003000

In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats’ cheese made with clotting enzymes; processed cheese flavors and flavor compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese; cheese ripening and proteolysis; lipid fraction in cheese; engineering properties of Mexican chihuahua cheese; structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools; clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis; valorisation of whey in small and medium dairy industries; conjugated linoleic acid (CLA) in cheese; assessment of natural levels of substances with preservative effects in dairy products; cheese microstructure; and the multifaceted function of cheese and its anticancer effect on human leukemic cell growth in vitro. (Imprint: Nova)

Table of Contents

Table of Contents

Preface pp. i-xviii

Chapter 1 – Technological and Chemical Characterization of PDO Cheeses of Italy (pp. 1-74)
Authors / Editors: (Giuseppe Zeppa, Simona Belviso, Marta Bertolino, Barbara Dal Bello, Manuela Giordano, Department of Agricultural, Forestry and Food Sciences, University of Turin, Torino, Italy)

Chapter 2 – The Presence of Biogenic Amines in Cheese (pp. 75-122)
Authors / Editors: (Marilena Marino, Michela Maifreni, Nadia Innocente, Annalisa Segat, Francesca Frigo, Ingrid Bartolomeoli, Department of Food Science, University of Udine, Sondrio, Udine, Italy)

Chapter 3 – The Spanish Traditional Cheeses: Characteristics and Scientific Knowledge (pp. 123-168)
Authors / Editors: (Sidonia Martínez, Juan A. Centeno, Inmaculada Franco, Javier Carballo, Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain)

Chapter 4 – Techniques to Evaluate Cleanliness and Disinfection in Dairies (pp. 169-208)
Authors / Editors: (Conrado Carrascosa, Antonio Raposo, Esther Sanjuan, Rafael Millan, Esteban Perez, Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Arucas, Las Palmas, Spain)

Chapter 5 – Sensorial Analysis Methodology for Goats’ Cheeses Made with Clotting Enzymes: Taster Training Methodology (pp. 209-254)
Authors / Editors: (María Fresno, Sergio Álvarez, Heather Briggs, Unidad de Producción Animal, Pastos y Forrajes. Instituto Canario de Investigaciones Agrarias (ICIA), La Laguna, S/C de Tenerife, Spain)

Chapter 6 – Safety Issues and Analytical Determination of Biogenic Amines in Cheese (pp. 255-284)
Authors / Editors: (Donatella Restuccia, Monica R. Loizzo, U. Gianfranco Spizzirri, Ortensia I. Parisi, Giuseppe Cirillo, Nevio Picci, Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende (CS), Italy)

Chapter 7 – Processed Cheese Flavor and Flavor Compounds: A Review (pp. 285-312)
Authors / Editors: (Eva Vitova, Department of Food Chemistry and Biotechnology, Faculty of Chemistry, Brno University of Technology, Purkyňova, Brno, Czech Republic)

Chapter 8 – Flavour Release and Sensory Perception in Cheeses (pp. 313-340)
Authors / Editors: (Elisabeth Guichard, Lauriane Boisard, Christian Salles, CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, Dijon, France, and others)
Free Download Available

Chapter 9 – Cheese as a Source of Nutrients and Contaminants: Dietary and Toxicological Aspects (pp. 341-370)
Authors / Editors: (Fernando Cámara-Martos, Rafael Moreno-Rojas, Fernando Pérez-Rodríguez, Dpto. Bromatología y Tecnología de los Alimentos, Universidad de Córdoba, Campus de Rabanales, Córdoba, Spain)
Free Download Available

Chapter 10 – Fortification Strategies of Cheeses as Functional Foods (pp. 371-396)
Authors / Editors: (Özge Kahraman, Università Politecnica delle Marche, Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Ancona, Italy)

Chapter 11 – Salt in Cheese: Health Issues, Reduction, Replacement and Release (pp. 397-418)
Authors / Editors: (Ali Sheibani, Vijay Mishra, Lily Stojanovska and Mutamed Ayyash, College of Health and Biomedicine, Victoria University, Werribee Campus, Melbourne, Victoria, Australia)
Free Download Available

Chapter 12 – Cheese Ripening and Proteolysis (pp. 419-438)
Authors / Editors: (Joana Santos Guerreiro, Paulo Fernandes, Ronald G. Bardsley, Escola Superior de Tecnologia e Gestão, Intituto Politécnico de Viana do Castelo, Avenida do Atlântico, Viana do Castelo, Portugal, and others)

Chapter 13 – Lipid Fraction in Cheese: Nutritional Value and Strategies for Improvement (pp. 439-458)
Authors / Editors: (Eliana Jerónimo, F. Xavier Malcata, Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo, Instituto Politécnico de Beja (IPBeja), Beja, Portugal, and others)

Chapter 14 – Engineering Properties of Mexican Chihuahua Cheese (pp. 459-486)
Authors / Editors: (Sergio I. Martinez-Monteagudo, Fabiola Salais-Fierro, Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton Alberta, Canada)

Chapter 15 – Structure and Texture Determination of Dairy Products by Using Spectroscopic Techniques (Fluorescence, Infrared and NMR) Coupled with Chemometric Tools (pp. 487-502)
Authors / Editors: (Romdhane Karoui, Mnasser Hassouna, Equipe, Ingénierie de Formulation des Aliments et Altérations (IFAA), Faculté des Sciences Jean Perrin, Rue Jean Souvraz, Lens, France, and others)

Chapter 16 – Clostridium in Late Blowing Defect of Cheese: Detection, Prevalence, Effects and Control Strategies (pp. 503-518)
Authors / Editors: (Sonia Garde, Marta Ávila, Natalia Gómez, Manuel Nuñez, Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Madrid, Spain)

Chapter 17 – Analysis of Fatty Acids in Cheese by Capillary Electrophoresis (pp. 519-534)
Authors / Editors: (Patrícia Mendonça de Castro Barra, Renata de Jesus Coelho Castro, João Pablo Fortes Pereira, Paulo Henrique Fonseca da Silva, Marcone Augusto Leal de Oliveira, Chemistry Departament, Federal University of Juiz de Fora, Juiz de Fora, MG, Brazil, and others)

Chapter 18 – Valorisation of Whey in Small and Medium Dairy Industries: Production and Incorporation of Liquid Whey Protein Concentrates in Fresh Cheeses and Evaluation of the Physicochemical and Sensorial Properties (pp. 535-546)
Authors / Editors: (Marta Henriques, David Gomes, Carlos Pereira, Department of Food Science and Technology, Escola Superior Agrária, Polytechnic Institute of Coimbra, Bencanta, Coimbra, Portugal)

Chapter 19 – Conjugated Linoleic Acid (CLA) in Cheese: Analysis, Composition, and Dietary Intake (pp. 547-558)
Authors / Editors: (Juliana Côrtes Nunes, Alexandre Guedes Torres, Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Cidade Universitaria, Rio de Janeiro, RJ, Brazil)

Chapter 20 – Assessment of Natural Levels of Substances with Preservative Effects in Dairy Products (pp. 559-572)
Authors / Editors: (Marco Iammarino, Aurelia Di Taranto, Carmen Palermo, Marilena Muscarella, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy, and others)

Chapter 21 – Cheese Microstructure: Techniques Used and Effects of Chemical Composition (pp. 573-582)
Authors / Editors: (Mamdouh El-Bakry, Department of Dairy Science and Technology, Faculty of Agriculture, Cairo University, Giza, Egypt)

Chapter 22 – Multifaceted Functions of Cheese: Anticancer Effects on Human Leukemic Cell Growth In vitro (pp. 583-592)
Authors / Editors: (Shin Yasuda, Keiji Igoshi, Department of Bioscience, School of Agriculture, Tokai University, Kawayo, Minamiaso, Aso, Kumamoto, Japan)

Index pp. 593-613

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