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  • © 2017

Fundamentals of Cheese Science

Authors:

  1. Patrick F. Fox

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

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    You can also search for this author in PubMed   Google Scholar

  2. Timothy P. Guinee

    1. Teagasc Food Research Centre, Fermoy, Ireland

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    You can also search for this author in PubMed   Google Scholar

  3. Timothy M. Cogan

    1. Teagasc Food Research Centre, Fermoy, Ireland

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    You can also search for this author in PubMed   Google Scholar

  4. Paul L. H. McSweeney

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

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    You can also search for this author in PubMed   Google Scholar

  • Provides comprehensive coverage of the scientific aspects of cheese

  • Includes copious references to other texts and review articles

  • Includes 3 new chapters

  • Includes supplementary material: sn.pub/extras

Sections

eBook USD 189.00
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  • ISBN: 978-1-4899-7681-9
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Softcover Book USD 249.99
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Table of contents (22 chapters)

  1. Front Matter

    Pages i-xv
    PDF

  2. Cheese: Historical Aspects

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 1-10

  3. Overview of Cheese Manufacture

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 11-25

  4. Principal Families of Cheese

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 27-69

  5. Chemistry of Milk Constituents

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 71-104

  6. Bacteriology of Cheese Milk

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 105-120

  7. Starter Cultures

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 121-183

  8. Enzymatic Coagulation of Milk

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 185-229

  9. Post-Coagulation Treatment of the Renneted-Milk Gel

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 231-249

  10. Salting of Cheese Curd

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 251-277

  11. Cheese Yield

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 279-331

  12. Microbiology of Cheese Ripening

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 333-390

  13. Biochemistry of Cheese Ripening

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 391-442

  14. Cheese Flavour

    • Kieran N. Kilcawley
    Pages 443-474

  15. Cheese: Structure, Rheology and Texture

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 475-532

  16. Factors that Affect Cheese Quality

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 533-542

  17. Fresh Cheese Products: Principals of Manufacture and Overview of Different Varieties

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 543-588

  18. Processed Cheese and Substitute/Imitation Cheese Products

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 589-627

  19. Cheese as an Ingredient

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 629-679

  20. Pathogens in Cheese and Foodborne Illnesses

    • Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney
    Pages 681-713
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About this book

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

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Keywords

  • cheese science
  • cheesemaking
  • rheology of cheese
  • science of cheese ripening
  • nutritional aspects of cheese
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Authors and Affiliations

  • School of Food and Nutritional Sciences, University College, Cork, Ireland

    Patrick F. Fox, Paul L. H. McSweeney

  • Teagasc Food Research Centre, Fermoy, Ireland

    Timothy P. Guinee, Timothy M. Cogan

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About the authors

PF Fox PhD DSc
Patrick Fox is Professor Emeritus of Food Chemistry in University College, Cork, Ireland.  His research over the last 55 years has focussed on dairy chemistry and biochemistry with emphasis on milk proteins and enzymes.  He is the editor or author of a large number of publications which have become highly cited.

PLH McSweeney PhD DSc
Paul McSweeney is Professor of Food Chemistry in University College, Cork, Ireland.  The overall theme of his research is dairy biochemistry with particular reference to factors affecting cheese flavour and texture.  He is the co-author or co-editor of a number of books on dairy chemistry and cheese science in addition and research papers and reviews.

T.P. Guinee, PhD
Timothy P. Guinee is a Principal Research Officer in Food Chemistry and Technology at Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland and adjunct professor at University College Cork. His interests include the study of the rheology and functional properties of composite high protein food matrices, and the exploitation of these properties in food manufacture and assembly/formulation, with particular emphasis on gels and cheese-based systems. 

T.M. Cogan, PhD
Timothy Cogan  is an emeritus Senior Principal Research Officer at the Moorepark Research Centre, Teagasc, Fermoy, Ireland and emeritus professor in the Department of Food Microbiology, University College Cork. His main Research interests during his research career were starters and the microbiology of cheese and butter, particularly lactic butter.
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Bibliographic Information

  • Book Title: Fundamentals of Cheese Science

  • Authors: Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney

  • DOI: https://doi.org/10.1007/978-1-4899-7681-9

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer New York 2017

  • Hardcover ISBN: 978-1-4899-7679-6Published: 23 August 2016

  • Softcover ISBN: 978-1-4939-7949-3Published: 09 June 2018

  • eBook ISBN: 978-1-4899-7681-9Published: 22 August 2016

  • Edition Number: 2

  • Number of Pages: XV, 799

  • Number of Illustrations: 193 b/w illustrations, 78 illustrations in colour

  • Topics: Food Science, Food Microbiology, Bacteria

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Access via your institution
eBook USD 189.00
Price excludes VAT (USA)
  • ISBN: 978-1-4899-7681-9
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 249.99
Price excludes VAT (USA)
Hardcover Book USD 249.99
Price excludes VAT (USA)
Learn about institutional subscriptions