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Modern Cheesemaking: Hard Cheeses

  • A. Y. Tamime

Abstract

Cheesemaking is one of the oldest methods practised by man for the preservation of a highly perishable and nutritional foodstuff, e.g. milk, into a product which is not likely to deteriorate. The exact origin(s) of cheesemaking is difficult to establish, but from definite archaeological evidence, cheese was produced around 6000–7000 bc. According to Pederson (1979), the continued existence of man was primarily influenced, some 10–15 thousand years ago, by the change in his way of life from being a ‘food gatherer’ to a ‘food producer’. It is possible that this transition was gradual and occurred at different times in different parts of the world.

Keywords

Casein Micelle Cheddar Cheese Swiss Cheese Cheese Milk Emmental 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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© Chapman & Hall 1993

Authors and Affiliations

  • A. Y. Tamime
    • 1
  1. 1.Food Science and Technology DepartmentSAC — Auchincruive, The National College for Food, Land and Environmental StudiesAyrUK

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