Cheese

Abstract

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