Download Improving the Flavour of Cheese. Woodhead Publishing Series in Food Brochure

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Improving the Flavour of Cheese. Woodhead Publishing Series in Food
Science, Technology and Nutrition
Description:
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for
professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and
flavourful often eludes scientists. Developments such as high throughput genome sequencing and
metabolite analysis are having a significant impact on research, leading to the development of new tools to
control and improve the flavour of cheese. With contributions from an international array of acclaimed
authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.
The book begins with a summary of cheese ripening and the compounds associated with cheese flavour.
Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with
milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical
factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes
with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low
fat and soft-ripened cheeses.
Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the
flavour of cheese. This original book will be a standard reference for those concerned with the development
and manufacture of cheese.
- Discusses the wealth of research in the area of flavour development
- Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese
flavour
- Concludes with a selection of case studies on specific product types
Contents:
Cheese manufacture and ripening and their influence on cheese flavour
Compounds associated with cheese flavour. Part 1 Microbial physiology and the development of cheese in
flavour: Carbohydrate metabolism and cheese flavour development
Amino acid metabolism in relationship to cheese flavour development
Lipolysis and cheese flavour development
The relative contributions of starter cultures and non-starter bacteria to the flavour of cheese
Starter culture development for improved cheese flavour
Adjunct culture metabolism and cheese flavour
Techniques for microbial species identification and characterization to identify commercially important traits
Genomics and cheese flavour. Part 2 Influence of ingredients, processing and physical and chemical factors
on cheese flavour: The effects of milk, its ingredients and salt on cheese flavour
Physical factors affecting the flavour of cheese
Flavourant-matrix interactions and flavour development in cheese
Starter culture production and delivery for cheese flavour
Bacteriocins: Changes in cheese and flora flavour. Part 3 Monitoring and evaluating cheese flavour:
Monitoring cheese ripening: New developments
Defining cheese flavour
Measuring cheese flavour. Part 4 Improving the flavour of different types of cheese: Case studies
Hard Italian cheeses: Parmigiano-reggiano and grana-padano
Low temperature hard cheeses and semi-hard washed cheeses
Soft-ripened and fresh cheeses: Feta, quark, halloumi and related varieties
Cheeses with secondary cultures: Mould-ripened, smear-ripened and farmhouse cheeses
Producing low-fat cheeses
Modelling gouda ripening to predict flavour development.
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Improving the Flavour of Cheese. Woodhead Publishing Series in Food Science,
Technology and Nutrition
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