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Chemistry and Biochemistry of Cheese

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Dairy Chemistry and Biochemistry

Abstract

Cheese is a very varied group of dairy products, produced worldwide; cheesemaking originated in the Middle East during the Agricultural Revolution, about 8,000 years ago. Cheese production and consumption, which vary widely between countries and regions is increasing in traditional producing countries and is spreading to new areas. Milk for cheese is coagulated by acidification, or more commonly, by enzymatic action, and the resulting gel is processed to encourage moisture loss. Curds are salted and ripered βr up to two years during which time extensive biochemical reactions occur leading to the development of flavour and texture.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney & J. A. O’Mahony

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  1. P. F. Fox
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  2. T. Uniacke-Lowe
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  3. P. L. H. McSweeney
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  4. J. A. O’Mahony
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Fox, P.F., Uniacke-Lowe, T., McSweeney, P.L.H., O’Mahony, J.A. (2015). Chemistry and Biochemistry of Cheese. In: Dairy Chemistry and Biochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-14892-2_12

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