Cheese: Chemistry, Physics and Microbiology

Volume 1 General Aspects

  • P. F. Fox

Table of contents

  1. Front Matter
    Pages i-xii
  2. P. F. Fox
    Pages 1-36
  3. Bent Foltmann
    Pages 37-68
  4. D. G. Dalgleish
    Pages 69-100
  5. Margaret L. Green, Alistair S. Grandison
    Pages 101-140
  6. P. Walstra
    Pages 141-191
  7. Timothy M. Cogan, Colin Hill
    Pages 193-255
  8. T. P. Guinee, P. F. Fox
    Pages 257-302
  9. J. H. Prentice, K. R. Langley, R. J. Marshall
    Pages 303-340
  10. P. L. H. McSweeney, P. F. Fox
    Pages 341-388
  11. P. F. Fox, J. Law, P. L. H. McSweeney, J. Wallace
    Pages 389-438
  12. Edmund A. Zottola, Lorraine B. Smith
    Pages 471-492
  13. V. V. Mistry, J.-L. Maubois
    Pages 493-522
  14. Martin G. Wilkinson
    Pages 523-555
  15. E. Renner
    Pages 557-579
  16. Back Matter
    Pages 581-601

About this book


The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno­ logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem­ brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno­ logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com­ prehensive compendium of scientific knowledge on cheese available.


biochemistry chemistry growth microbiology microorganism quality control

Editors and affiliations

  • P. F. Fox
    • 1
  1. 1.Department of Food ChemistryUniversity CollegeCorkRepublic of Ireland

Bibliographic information