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9781119046158.Pdf Chapter No.: 1 Title Name: <TITLENAME> ffirs.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:47:38 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: ii Global Cheesemaking Technology Chapter No.: 1 Title Name: <TITLENAME> ffirs.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:47:38 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: i Chapter No.: 1 Title Name: <TITLENAME> ffirs.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:47:38 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: ii Global Cheesemaking Technology Cheese Quality and Characteristics Edited by Photis Papademas Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus Thomas Bintsis 11 Parmenionos, 50200 Ptolemaida, Greece Chapter No.: 1 Title Name: <TITLENAME> ffirs.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:47:38 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: iii This edition first published 2018 © 2018 John Wiley & Sons, Ltd All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/ permissions. The right of Photis Papademas and Thomas Bintsis to be identified as the author of this work has been asserted in accordance with law. Registered Offices John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USA John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial Office The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK For details of our global editorial offices, customer services, and more information about Wiley products visit us at www.wiley.com. Wiley also publishes its books in a variety of electronic formats and by print-on-demand. Some content that appears in standard print versions of this book may not be available in other formats. Limit of Liability/Disclaimer of Warranty The publisher and the authors make no representations or warranties with respect to the accuracy or completeness of the contents of this work and specifically disclaim all warranties, including without limitation any implied warranties of fitness for a particular purpose. This work is sold with the understanding that the publisher is not engaged in rendering professional services. The advice and strategies contained herein may not be suitable for every situation. In view of ongoing research, equipment modifications, changes in governmental regulations, and the constant flow of information relating to the use of experimental reagents, equipment, and devices, the reader is urged to review and evaluate the information provided in the package insert or instructions for each chemical, piece of equipment, reagent, or device for, among other things, any changes in the instructions or indication of usage and for added warnings and precautions. The fact that an organization or website is referred to in this work as a citation and/ or potential source of further information does not mean that the author or the publisher endorses the information the organization or website may provide or recommendations it may make. Further, readers should be aware that websites listed in this work may have changed or disappeared between when this works was written and when it is read. No warranty may be created or extended by any promotional statements for this work. Neither the publisher nor the author shall be liable for any damages arising here from. Library of Congress Cataloging-in-Publication Data 9781119046158 Cover Design: Wiley Cover Image: The cover photo is of Ragusano PDO cheese. For more details see Part II Section 8.8. Courtesy of Photis Papademas Set in 10/12pt WarnockPro by SPi Global, Chennai, India 10 9 8 7 6 5 4 3 2 1 Chapter No.: 1 Title Name: <TITLENAME> ffirs.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:47:38 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: iv This book is dedicated to our families and to a great teacher, the late Dr R.K. Robinson. Chapter No.: 1 Title Name: <TITLENAME> ffirs.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:47:38 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: v Chapter No.: 1 Title Name: <TITLENAME> ffirs.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:47:38 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: vi vii Contents List of Contributors xxv Preface xxix Part I 1 1 The History of Cheese 3 Paul S. Kindstedt 1.1 Introduction 3 1.2 Origins of Cheese 3 1.3 Cheese in Antiquity 7 1.4 Cheese in the Middle Ages and Renaissance 10 1.5 Cheese in the Modern Era 12 ­References 14 2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20 Darren R. Cooke and Paul L.H. McSweeney 2.1 Introduction 20 2.2 Calcium Equilibrium in Bovine Milk 21 2.2.1 Forms of Calcium in Milk 21 2.2.2 Colloidal Calcium Phosphate 22 2.2.3 Modification of Calcium Equilibrium in Bovine Milk 24 2.3 Calcium Equilibrium in Cheese 25 2.3.1 Changes in the Calcium Equilibrium of Cheese during Ripening 25 2.3.2 Methods of Calcium Equilibrium Determination in Cheese 25 2.3.3 Manipulation of Calcium Equilibrium in Cheese 26 2.3.4 Mechanisms of Calcium Equilibrium Changes during Cheese Ripening 27 2.4 The Influence of Calcium on Cheese Rheology and Functionality 31 2.4.1 The Influence of Calcium Equilibrium on Cheese Microstructure 31 2.4.2 Determination of the Rheological Properties of Cheese 32 2.4.3 Influence of Calcium on Rheological Properties of Unmelted Cheese 36 2.4.4 Influence of Calcium on Cheese Melt and High Temperature Cheese Rheology 37 2.5 Conclusions 40 References 40 Chapter No.: 1 Title Name: <TITLENAME> ftoc.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:48:42 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: vii viii Contents 3 Cheese Flavour Development and Sensory Characteristics 45 Kieran Kilcawley and Maurice O’Sullivan 3.1 Introduction 45 3.2 Biochemical Pathways Involved in Cheese Flavour 46 3.2.1 Glycolysis 46 3.2.2 Lipolysis 48 3.2.3 Proteolysis 53 3.3 Sensory Methods 58 3.3.1 Grading Methods 58 3.3.2 Difference Methods 59 3.3.3 Affective Sensory Testing 59 3.3.4 Descriptive Sensory Profiling 60 3.3.5 Rapid Sensory Methods 62 3.4 Data Analysis, Chemometrics and Preference Mapping 63 3.5 Conclusion 63 ­References 64 4 Cheese Microbial Ecology and Safety 71 Antonia Picon 4.1 Introduction 71 4.2 Source of Microorganisms in Cheese 71 4.3 Factors Influencing the Growth of Microorganisms in Cheese 72 4.4 Cheese Microbiota 72 4.4.1 Starter Bacteria 72 4.4.2 Non-Starter LAB 74 4.4.3 Propionibacteria 75 4.4.4 Micrococci and Staphylococci 75 4.4.5 Moulds and Yeasts 76 4.4.6 Probiotics in Cheese 77 4.5 Cheese Pathogens 77 4.5.1 Listeria monocytogenes 79 4.5.2 Escherichia coli 79 4.5.3 Salmonella enterica 80 4.5.4 Campylobacter spp. 80 4.5.5 Staphylococcus aureus 81 4.6 Other Risks of Microbial Origin 81 4.7 Growth and Survival of Bacterial Pathogens in Cheese 82 4.8 Procedures to Improve Cheese Safety 84 4.8.1 Biopreservatives of Microbial Origin 84 4.8.2 Physical Treatments 86 4.9 Conclusions and Future Trends 89 ­References 89 5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100 Luiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales 5.1 Introduction: Protected Land- and Tradition-Related Labels 100 5.2 Traceability 103 5.3 Authentication: What Should Be Authenticated? 103 5.3.1 Raw Materials 104 5.3.2 Geographical Location 106 Chapter No.: 1 Title Name: <TITLENAME> ftoc.indd Comp. by: <USER> Date: 19 Sep 2017 Time: 07:48:42 AM Stage: <STAGE> WorkFlow:<WORKFLOW> Page Number: viii Contents ix 5.3.3 Animal Management and Feeding Systems 108 5.3.4 Cheesemaking Technologies 111 5.3.5 Sensory Characteristics 112 5.4 Innovation, Modern Technologies and Traditional Cheeses 112 5.5 Conclusions 113 ­Acknowledgements 113 ­References 113 6 An Overview of the Cheesemaking Process 120 Thomas Bintsis and Photis Papademas 6.1 Introduction 120 6.2 Milk Types and Composition 121 6.2.1 Casein 121 6.2.2 Whey Protein 122 6.2.3 Lipids 122 6.2.4 Minerals 123 6.2.5 Lactose 123 6.3 Raw Milk Quality for Cheesemaking 123 6.3.1 Animal Nutrition and the Effect on Milk Composition 123 6.3.2 Microbial Activity of Milk 124 6.3.2.1 Hygienic Raw Milk Production 124 6.3.2.2 Milk Storage and Transport Conditions 124 6.3.2.3 Microbial Contamination 124 6.3.2.4 Raw Milk Cheeses 124 6.3.3 Other Factors Affecting Milk Composition 125 6.3.3.1 Stage of Lactation 125 6.3.3.2 Genetic Variants of Milk Proteins 125 6.3.4 Enzymatic Activity of Milk 125 6.3.4.1 Proteinases 125 6.3.4.2 Lipases 126 6.3.5 Milk Residues 126 6.3.5.1 Antibiotics 126 6.3.5.2 Mycotoxins 126 6.4 Additives in Cheese Milk 126 6.4.1 Calcium Chloride 126 6.4.2 Preservatives 127 6.4.3 Colourings 127 6.5 Milk Standardisation 127 6.6 Treatments of Raw Milk for Cheesemaking 127 6.6.1 Thermisation 127 6.6.2 Pasteurisation 128 6.6.3 Microfiltration 128 6.6.4 Ultrafiltration 128 6.6.5 Bactofugation 128 6.6.6 Homogenisation 129 6.6.7 High-Pressure Processing (HPP) 129 6.7 Acidification 129 6.8 Coagulation 131 6.9 Post-Coagulation Processes 132 6.9.1 Cutting 133 6.9.2 Cooking (Scalding) 133 6.9.3 Cheddaring 134 Chapter No.: 1 Title Name: <TITLENAME> ftoc.indd Comp.
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