• Alan H. Varnam
  • Jane P. Sutherland


After reading this chapter you should understand
  • The different types of cheese

  • The role of micro-organisms in their manufacture

  • The importance of starter micro-organisms

  • The technology of cheesemaking

  • The relationship between technology and the properties of the finished cheese

  • The application of novel technology to cheesemaking

  • The major control points

  • Chemical changes during the making of the young cheese

  • The chemistry of ripening

  • Microbiological hazards and patterns of spoilage


Starter Culture Cheddar Cheese Cheese Milk Cottage Cheese Soft Cheese 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Alan H. Varnam and Jane P. Sutherland 1994

Authors and Affiliations

  • Alan H. Varnam
    • 1
  • Jane P. Sutherland
    • 2
  1. 1.Southern BiologicalReadingUK
  2. 2.AFRC Institute of Food ResearchReadingUK

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