Technological Advances and Trends in Cheese Making
Springer International Publishing (Verlag)
978-3-031-94475-8 (ISBN)
This book provides a comprehensive overview of the cheese making process, from the roles of various starter cultures and coagulants through to the advanced cheese ripening process. The focus will be on technological advances in the manufacturing process, with attention devoted to varieties of stretch, hybrid, whey, vegan and dry milk cheeses. Other varieties discussed include low-fat and low-sodium cheese. Presenting the latest innovations regarding methods of preparation and modification, as well as packaging and preservation, this text is an essential guide to novel technologies in the cheese making process. Pertinent to this discussion will be considerations of quality and functionality, and the use of approaches such as infrared spectroscopy and electronic nose to assess these aspects. Novel cheese making methods including precision fermentation have also been discussed.
A discussion of the history of cheese making also provides a rich entryway into the industry s contemporary iterations. For researchers and those with an interest in the cheese making industry, Technological Advances and Trends in Cheese Making will elucidate relevant methods and expand perspectives.
Dr. Syed Mansha Rafiq is a Doctorate in Dairy Technology from National Dairy Research Institute, Karnal Haryana India. She is currently working as Assistant Professor in the Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana. Her research interest includes cheese, cheese based foods, whey based cheeses, functional foods, new product development and value addition. She has published over 35 publications including research papers in various peer-reviewed international and national journals, book chapters, technical bulletins, and popular articles. She has received a number of awards for her research work in the field of dairy processing.
History and Culture of Cheese making.- Basic Cheese Making Process.- Quality of milk for cheese making.- Starter Culture.- Coagulation of milk.- Accelerated Cheese Ripening.- Overview of the manufacturing processes of different cheeses and recent advancement.- Functional Properties and Rheology.- Quality Evaluation of Cheese.- Advanced Testing Techniques.- Advances in packaging and storage.- Low-Fat Cheese.- Low Sodium Cheese.- Vegan Cheeses.- Novel cheese making technologies.- Dairy Ingredients in cheesemaking.
| Erscheinungsdatum | 24.07.2025 |
|---|---|
| Zusatzinfo | VIII, 307 p. 11 illus., 9 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | Cheese making • Cheese Preservation • Cheese Technology • Fermentation • Industrial Cheese Making • Packaging and Shelf Life • rheology • Shelf Life of Cheeses • Starter cultures • whey |
| ISBN-10 | 3-031-94475-5 / 3031944755 |
| ISBN-13 | 978-3-031-94475-8 / 9783031944758 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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