Technology of Dairy and Sea food Contents Part I Milk Chapter 1Milk: Main Characteristics 1Composition and Structure Principal Components 1.1.2 Structural Elements 1.2Milk Formation 1.3Some Properties of Milk 1.4Variability 1.5Changes Suggested Literature Chapter 2 Milk Components 2.1Lactose 2.1.1 Chemical Properties. 2.1.2 Nutritional Aspects 2.1.3 Physicochemical Aspects 2.2 Salts........ 2.2.1 Composition and Distribution among the Phases 2.2.2 Properties of the Salt Solution 2.2.3 Colloidal Calcium Phosphate 2.2.4 Nutritional Aspects 2.2.5 Changes in Salts 2.3Lipids 2.3.1 Constituent Fatty Acids 2.3.2 Lipid Classes 2.3.3 Nutritional Aspects 2.3.4 Autoxidation 2.3.5 Triglyceride Crystallization 2.4 Proteins 2.4.1 Chemistry of Proteins 2.4.2 Survey of Milk Proteins 2.4.3 Serum Proteins 2.4.4 Casein 2.4.5 Nutritional Aspects Enzymes 2.5.1 Enzyme Activity 2.5.2 Some Milk Enzymes 2.5.3 Inactivation 2.6Other Components 2.6.1 Natural Components 2.6.2 Contaminants 2.6.3 Radionuclides 2.7Variability 2.7.1 Sources of Variability 2.7.2 Nature of the Variation 2.7.3 Some Important Variables Suggested Literature Chapter 3 Colloidal Particles of Milk 3.1Basic Aspects 3.1.1 Surface Phenomena 3.1.2 Colloidal Interactions 3.1.3 Aggregation 3.1.4 Size Distributions 3.2Fat Globules 3.2.1 Properties 3.2.2 Emulsion Stability 3.2.3 Interactions with Air Bubbles 3.2.4 Creaming 3.2.5 Lipolysis 3.3Casein Micelles 3.3.1 Description 3.3.2 Changes 3.3.3 Colloidal Stability 3.3.4 Gel Formation and Properties Suggested Literature Chapter 4 Milk Properties 4.1Solution Properties 4.2Acidity 4.3Redox Potential 4.4Flavor 4.5Density 4.6 Optical Properties 4.7Viscosity 4.7.1 Some Fluid Rheology 4.7.2 Liquid Milk Products Suggested Literature Chapter 5 Microbiology of Milk 5.1General Aspects 5.1.1 Microorganisms 5.1.2 Bacteria 5.1.3 Yeasts and Molds 5.1.4 Enumeration of Microorganisms 5.1.5 Growth 5.1.6 Milk as a Substrate for Microorganisms 5.2Undesirable Microorganisms 5.2.1 Pathogenic Microorganisms 5.2.2 Spoilage Microorganisms 5.3Sources of Contamination 5.3.1 Microbial Ecology 5.3.2 Microorganisms Present in the Udder 5.3.3 Contamination during and after Milking 5.4Hygienic Measures 5.4.1 Protection of the Consumer against Pathogenic Microorganisms 5.4.2 Measures against Spoilage Organisms Suggested Literature Part II Processes Chapter 6 General Aspects of Processing 6.1Introduction 6.2Preservation Methods 6.3Quality Assurance 6.3.1 Concepts 6.3.2 Hazard Analysis/Critical Control Points (HACCP) 6.3.3 Quality Assurance of Raw Milk 6.4Milk Storage and Transport 6.4.1 Milk Collection and Reception 6.4.2 Milk Storage 6.4.3 Transport of Milk in the Dairy 6.5Standardizing Suggested Literature Chapter 7 Heat Treatment 7.1Objectives 7.2Changes Caused by Heating © 2006 by Taylor & Francis Group, LLC 7.2.1 Overview of Changes 7.2.2 Reactions of Proteins 7.2.3 Reactions of Lactose 7.2.4 Heat Coagulation 7.3Heating Intensity 7.3.1 Processes of Different Intensity 7.3.2 Kinetic Aspects 7.3.4 Thermobacteriology 7.4Methods of Heating 7.4.1 Considerations 7.4.2 Equipment 7.4.3 Heat Regeneration 7.4.4 Control Suggested Literature Chapter 8 Centrifugation 8.1Cream Separation 8.2Removal of Particles Suggested Literature Chapter 9 Homogenization 9.1Objectives 9.2Operation of the Homogenizer 9.3Effects of Turbulence 9.4Factors Affecting Fat Globule Size 9.5Surface Layers 9.6Colloidal Stability 9.7Homogenization Clusters 9.8Creaming 9.9Other Effects of Homogenization 9.10 Other Ways of Working Suggested Literature Chapter 10 Concentration Processes 10.1 General Aspects 10.1.1 Concentration of Solutes 10.1.2 Water Activity 10.1.3 Changes Caused by Concentrating 10.1.4 The Glassy State 10.1.5 Reaction Rates 10.2 Evaporating 10.3 Drying: General Aspects 10.3.1 Objectives 10.3.2 Drying Methods 10.4 Spray Drying 10.4.1 Drier Configuration 10.4.2 Atomization 10.4.3 Change of State of the Drying Air 10.4.4 Changes of State of the Drying Droplets 10.4.5 Two-Stage Drying Suggested Literature Chapter 11 Cooling and Freezing 11.1 Cooling 11.2 Freezing Suggested Literature Chapter 12 Membrane Processes 12.1 General Aspects 12.1.1 Types of Processes 12.1.2 Efficiency 12.1.3 Technical Operation 12.2 Ultrafiltration 12.2.1 Composition of the Retentate 12.2.2 Permeate Flux 12.3 Reverse Osmosis 12.4 Desalting Suggested Literature Chapter 13 Lactic Fermentations 13.1 Lactic Acid Bacteria 13.1.1 Taxonomy 13.1.2 Metabolism 13.1.3 Genetics 13.1.4 Bacteriocins 13.2 Acid Production 13.3 Bacteriophages 13.3.1 Phage Composition and Structure 13.3.2 Phage Multiplication 13.3.3 Phage Resistance Mechanisms 13.3.4 Inactivation 13.4 Ecological Aspects 13.5 Starters © 2006 by Taylor & Francis Group, LLC 13.5.1 Composition 13.5.2 Properties 13.5.3 Shifts in Flora 13.5.4 Traditional Starter Manufacture 13.5.5 Modern Starter Manufacture Suggested Literature Chapter 14 Fouling and Sanitizing 14.1 Deposit Formation 14.2 Cleaning 14.3 Disinfection Suggested Literature Chapter 15 Packaging 15.1 Distribution Systems 15.2 Packaging Materials 15.3 Filling Operation Suggested Literature Chapter -16 Milk for Liquid Consumption 16.1 Pasteurized Milk 16.1.1 Manufacture 16.1.2 Shelf Life 16.1.3 Extended-Shelf-Life Milk 16.2 Sterilized Milk 16.2.1 Description 16.2.2 Methods of Manufacture 16.2.3 Shelf Life 16.3 Reconstituted Milks 16.4 Flavor 16.5 Nutritive Value 16.5.1 Modification of Composition 16.5.2 Loss of Nutrients 16.6 Infant Formulas 16.6.1 Human Milk 16.6.2 Formula Composition and Manufacture Suggested Literature Chapter 17 Cream Products 17.1 Sterilized Cream 17.1.1 Manufacture 17.1.2 Heat Stability 17.1.3 Stability in Coffee 17.1.4 Clustering 17.2 Whipping Cream 17.2.1 Desirable Properties 17.2.2 Manufacture 17.2.3 The Whipping Process 17.3 Ice Cream 17.3.1 Manufacture 17.3.2 Physical Structure: Formation and Stability 17.3.3 Role of the Various Components Suggested Literature Chapter 18 Butter 18.1 Description 18.2 Manufacture 18.2.1 Processing Scheme 18.2.2 The Churning Process 18.2.3 Working 18.3 Properties 18.3.1 Microstructure. 18.3.2 Consistency 18.3.3 Cold Storage Defects 18.4 Cultured Butter from Sweet Cream 18.5 High-Fat Products 18.5.1 Anhydrous Milk Fat 18.5.2 Modification of Milk Fat 18.5.3 Recombined Butter 18.5.4 Low-Fat Butter Products Suggested Literature Chapter 19 Concentrated Milks 19.1 Evaporated Milk 19.1.1 Manufacture 19.1.2 Product Properties 19.1.3 Heat Stability 19.1.4 Creaming 19.1.5 Age Thickening and Gelation 19.2 Sweetened Condensed Milk © 2006 by Taylor & Francis Group, LLC 19.2.1 Manufacture 19.2.2 Keeping Quality Suggested Literature . Chapter 20 Milk Powder 20.1 Objectives 20.2 Manufacture 20.3 Hygienic Aspects 20.3.1 Bacteria in the Original Milk 20.3.2 Growth during Manufacture 20.3.3 Incidental Contamination 20.3.4 Sampling and Checking 20.4 Powder Characteristics 20.4.1 The Particle. 20.4.2 Extractable Fat 20.4.3 Free-Flowingness 20.4.4 Specific Volume 20.4.5 Dissolution 20.4.6 WPN Index 20.4.7 Flavor 20.4.8 Conclusions 20.5 Deterioration 20.6 Other Types of Milk Powder Suggested Literature Chapter 21 Protein Preparations 21.1 Manufacture 21.1.1 Casein 21.1.2 Whey Protein 21.1.3 Other Products 21.2 Functional Properties 21.2.1 Solution Properties 21.2.2 Gels 21.2.3 Emulsions 21.2.4 Foams Suggested Literature Chapter 22 Fermented Milks 22.1 General Aspects 22.2 Types of Fermented Milks 22.2.1 Mesophilic Fermentation 22.2.2 Thermophilic Fermentation © 2006 by Taylor & Francis Group, LLC 22.2.3 Yeast–Lactic Fermentation 22.2.4 Molds in Lactic Fermentation 22.3 Cultured Buttermilk 22.4 Yogurt 22.4.1 The Yogurt Bacteria 22.4.2 Manufacture 22.4.3 Physical Properties 22.4.4 Flavor Defects and Shelf Life 22.5 Nutritional Aspects 22.5.1 Composition 22.5.2 Nutritional Value 22.5.3 Probiotics 22.5.4 Prebiotics Suggested Literature Part IV Cheese Chapter 23 Principles of Cheese Making 23.1 Introduction 23.2 Essential Process Steps 23.3 Changes Occurring Suggested Literature Chapter 24 Cheese Manufacture 24.1 Milk Properties and Pretreatment 24.1.1 The Raw Milk 24.1.2 Milk Treatment 24.2 Starters 24.3 Enzyme-Induced Clotting 24.3.1 Enzymes Used 24.3.2 The Enzyme-Catalyzed Reaction 24.3.3 Aggregation 24.3.4 Gel Formation 24.3.5 The Renneting Time 24.3.6 Clotting of Heat-Treated Milk 24.4 Curd Making 24.4.1 Clotting 24.4.2 Accumulation of Various Components 24.4.3 Concentrating before Clotting 24.4.4 Syneresis 24.4.5 Acid Production and Washing 24.4.6 Separation of Curd and Whey © 2006 by Taylor & Francis Group, LLC 24.5 Shaping and Pressing 24.6 Salting 24.6.1 Mass Transport during Salting 24.6.2 Important Variables 24.6.3 Distribution of Salt and Water after Salting 24.7 Curing, Storage, and Handling 24.7.1 Temperature 24.7.2 Air Conditions 24.7.3 Rind Treatment 24.7.4 Packaging 24.8 Cheese Composition and Yield 24.8.1 Variables Involved 24.8.2 Yield 24.8.3 Standardizing the Milk Suggested Literature Chapter 25 Cheese Ripening and Properties 25.1 Lactic Fermentation 25.2 Enzyme Sources 25.3 Proteolysis 25.3.1 Methods of Characterization 25.3.2 Milk Proteinases 25.3.3 Clotting Enzymes 25.3.4 Enzymes of Lactic Acid Bacteria 25.3.5 Enzymes of Nonstarter Organisms 25.3.6 Interaction between Enzyme Systems 25.3.7 Ultrafiltration of Cheese Milk 25.4 Lipolysis 25.5 Development of Flavor 25.5.1 Description 25.5.2 Formation of Flavor Compounds 25.6 Development of Texture 25.6.1 Structure 25.6.2 Consistency 25.7 Accelerated Ripening 25.8 Nutritive Value and Safety Suggested Literature . Chapter 26 Microbial Defects 26.1 Coliform Bacteria 26.2 Butyric Acid Bacteria 26.3 Lactobacilli 26.4 Heat-Resistant Streptococci Propionic acid bacteria Organisms on the rind Other aspects Suggested literature 27 Cheese varieties Overview Variations in manufacture Types of cheese Fresh cheese Quarg Cottage cheese Gouda-type cheese Manufacture Properties and defects Cheddar-type cheese Manufacture Properties Swiss and pasta-filata types Emmentaler Mozzarella Cheeses with a specific flora Soft cheese with surface flora Blue-veined cheese Suggested literature
Technology of Dairy and Sea food
Contents
Part I
Milk
Chapter 1Milk: Main Characteristics
1Composition and Structure
Principal Components
1.1.2 Structural Elements
1.2Milk Formation
1.3Some Properties of Milk
1.4Variability
1.5Changes
Suggested Literature
Chapter 2
Milk Components
2.1Lactose
2.1.1 Chemical Properties.
2.1.2 Nutritional Aspects
2.1.3 Physicochemical Aspects
2.2
Salts........
2.2.1 Composition and Distribution among the Phases
2.2.2 Properties of the Salt Solution
2.2.3 Colloidal Calcium Phosphate
2.2.4 Nutritional Aspects
2.2.5 Changes in Salts
2.3Lipids
2.3.1 Constituent Fatty Acids
2.3.2 Lipid Classes
2.3.3 Nutritional Aspects
2.3.4 Autoxidation
2.3.5 Triglyceride Crystallization
2.4
Proteins
2.4.1 Chemistry of Proteins
2.4.2 Survey of Milk Proteins
2.4.3 Serum Proteins
2.4.4 Casein
2.4.5 Nutritional Aspects
Enzymes
2.5.1 Enzyme Activity
2.5.2 Some Milk Enzymes
2.5.3 Inactivation
2.6Other Components
2.6.1 Natural Components
2.6.2 Contaminants
2.6.3 Radionuclides
2.7Variability
2.7.1 Sources of Variability
2.7.2 Nature of the Variation
2.7.3 Some Important Variables
Chapter 3
Colloidal Particles of Milk
3.1Basic Aspects
3.1.1 Surface Phenomena
3.1.2 Colloidal Interactions
3.1.3 Aggregation
3.1.4 Size Distributions
3.2Fat Globules
3.2.1 Properties
3.2.2 Emulsion Stability
3.2.3 Interactions with Air Bubbles
3.2.4 Creaming
3.2.5 Lipolysis
3.3Casein Micelles
3.3.1 Description
3.3.2 Changes
3.3.3 Colloidal Stability
3.3.4 Gel Formation and Properties
Chapter 4
Milk Properties
4.1Solution Properties
4.2Acidity
4.3Redox Potential
4.4Flavor
4.5Density
4.6
Optical Properties
4.7Viscosity
4.7.1 Some Fluid Rheology
4.7.2 Liquid Milk Products
Chapter 5
Microbiology of Milk
5.1General Aspects
5.1.1 Microorganisms
5.1.2 Bacteria
5.1.3 Yeasts and Molds
5.1.4 Enumeration of Microorganisms
5.1.5 Growth
5.1.6 Milk as a Substrate for Microorganisms
5.2Undesirable Microorganisms
5.2.1 Pathogenic Microorganisms
5.2.2 Spoilage Microorganisms
5.3Sources of Contamination
5.3.1 Microbial Ecology
5.3.2 Microorganisms Present in the Udder
5.3.3 Contamination during and after Milking
5.4Hygienic Measures
5.4.1 Protection of the Consumer against
Pathogenic Microorganisms
5.4.2 Measures against Spoilage Organisms
Part II
Processes
Chapter 6
General Aspects of Processing
6.1Introduction
6.2Preservation Methods
6.3Quality Assurance
6.3.1 Concepts
6.3.2 Hazard Analysis/Critical Control Points (HACCP)
6.3.3 Quality Assurance of Raw Milk
6.4Milk Storage and Transport
6.4.1 Milk Collection and Reception
6.4.2 Milk Storage
6.4.3 Transport of Milk in the Dairy
6.5Standardizing
Chapter 7
Heat Treatment
7.1Objectives
7.2Changes Caused by Heating
© 2006 by Taylor & Francis Group, LLC
7.2.1 Overview of Changes
7.2.2 Reactions of Proteins
7.2.3 Reactions of Lactose
7.2.4 Heat Coagulation
7.3Heating Intensity
7.3.1 Processes of Different Intensity
7.3.2 Kinetic Aspects
7.3.4 Thermobacteriology
7.4Methods of Heating
7.4.1 Considerations
7.4.2 Equipment
7.4.3 Heat Regeneration
7.4.4 Control
Chapter 8
Centrifugation
8.1Cream Separation
8.2Removal of Particles
Chapter 9
Homogenization
9.1Objectives
9.2Operation of the Homogenizer
9.3Effects of Turbulence
9.4Factors Affecting Fat Globule Size
9.5Surface Layers
9.6Colloidal Stability
9.7Homogenization Clusters
9.8Creaming
9.9Other Effects of Homogenization
9.10 Other Ways of Working
Chapter 10
Concentration Processes
10.1 General Aspects
10.1.1 Concentration of Solutes
10.1.2 Water Activity
10.1.3 Changes Caused by Concentrating
10.1.4 The Glassy State
10.1.5 Reaction Rates
10.2 Evaporating
10.3 Drying: General Aspects
10.3.1 Objectives
10.3.2 Drying Methods
10.4 Spray Drying
10.4.1 Drier Configuration
10.4.2 Atomization
10.4.3 Change of State of the Drying Air
10.4.4 Changes of State of the Drying Droplets
10.4.5 Two-Stage Drying
Chapter 11
Cooling and Freezing
11.1 Cooling
11.2 Freezing
Chapter 12
Membrane Processes
12.1 General Aspects
12.1.1 Types of Processes
12.1.2 Efficiency
12.1.3 Technical Operation
12.2 Ultrafiltration
12.2.1 Composition of the Retentate
12.2.2 Permeate Flux
12.3 Reverse Osmosis
12.4 Desalting
Chapter 13
Lactic Fermentations
13.1 Lactic Acid Bacteria
13.1.1 Taxonomy
13.1.2 Metabolism
13.1.3 Genetics
13.1.4 Bacteriocins
13.2 Acid Production
13.3 Bacteriophages
13.3.1 Phage Composition and Structure
13.3.2 Phage Multiplication
13.3.3 Phage Resistance Mechanisms
13.3.4 Inactivation
13.4 Ecological Aspects
13.5 Starters
13.5.1 Composition
13.5.2 Properties
13.5.3 Shifts in Flora
13.5.4 Traditional Starter Manufacture
13.5.5 Modern Starter Manufacture
Chapter 14
Fouling and Sanitizing
14.1 Deposit Formation
14.2 Cleaning
14.3 Disinfection
Chapter 15
Packaging
15.1 Distribution Systems
15.2 Packaging Materials
15.3 Filling Operation
Chapter -16
Milk for Liquid Consumption
16.1 Pasteurized Milk
16.1.1 Manufacture
16.1.2 Shelf Life
16.1.3 Extended-Shelf-Life Milk
16.2 Sterilized Milk
16.2.1 Description
16.2.2 Methods of Manufacture
16.2.3 Shelf Life
16.3 Reconstituted Milks
16.4 Flavor
16.5 Nutritive Value
16.5.1 Modification of Composition
16.5.2 Loss of Nutrients
16.6 Infant Formulas
16.6.1 Human Milk
16.6.2 Formula Composition and Manufacture
Chapter 17
Cream Products
17.1 Sterilized Cream
17.1.1 Manufacture
17.1.2 Heat Stability
17.1.3 Stability in Coffee
17.1.4 Clustering
17.2 Whipping Cream
17.2.1 Desirable Properties
17.2.2 Manufacture
17.2.3 The Whipping Process
17.3 Ice Cream
17.3.1 Manufacture
17.3.2 Physical Structure: Formation and Stability
17.3.3 Role of the Various Components
Chapter 18
Butter
18.1 Description
18.2 Manufacture
18.2.1 Processing Scheme
18.2.2 The Churning Process
18.2.3 Working
18.3 Properties
18.3.1 Microstructure.
18.3.2 Consistency
18.3.3 Cold Storage Defects
18.4 Cultured Butter from Sweet Cream
18.5 High-Fat Products
18.5.1 Anhydrous Milk Fat
18.5.2 Modification of Milk Fat
18.5.3 Recombined Butter
18.5.4 Low-Fat Butter Products
Chapter 19
Concentrated Milks
19.1 Evaporated Milk
19.1.1 Manufacture
19.1.2 Product Properties
19.1.3 Heat Stability
19.1.4 Creaming
19.1.5 Age Thickening and Gelation
19.2 Sweetened Condensed Milk
19.2.1 Manufacture
19.2.2 Keeping Quality
Suggested Literature .
Chapter 20
Milk Powder
20.1 Objectives
20.2 Manufacture
20.3 Hygienic Aspects
20.3.1 Bacteria in the Original Milk
20.3.2 Growth during Manufacture
20.3.3 Incidental Contamination
20.3.4 Sampling and Checking
20.4 Powder Characteristics
20.4.1 The Particle.
20.4.2 Extractable Fat
20.4.3 Free-Flowingness
20.4.4 Specific Volume
20.4.5 Dissolution
20.4.6 WPN Index
20.4.7 Flavor
20.4.8 Conclusions
20.5 Deterioration
20.6 Other Types of Milk Powder
Chapter 21
Protein Preparations
21.1 Manufacture
21.1.1 Casein
21.1.2 Whey Protein
21.1.3 Other Products
21.2 Functional Properties
21.2.1 Solution Properties
21.2.2 Gels
21.2.3 Emulsions
21.2.4 Foams
Chapter 22
Fermented Milks
22.1 General Aspects
22.2 Types of Fermented Milks
22.2.1 Mesophilic Fermentation
22.2.2 Thermophilic Fermentation
22.2.3 Yeast–Lactic Fermentation
22.2.4 Molds in Lactic Fermentation
22.3 Cultured Buttermilk
22.4 Yogurt
22.4.1 The Yogurt Bacteria
22.4.2 Manufacture
22.4.3 Physical Properties
22.4.4 Flavor Defects and Shelf Life
22.5 Nutritional Aspects
22.5.1 Composition
22.5.2 Nutritional Value
22.5.3 Probiotics
22.5.4 Prebiotics
Part IV
Cheese
Chapter 23
Principles of Cheese Making
23.1 Introduction
23.2 Essential Process Steps
23.3 Changes Occurring
Chapter 24
Cheese Manufacture
24.1 Milk Properties and Pretreatment
24.1.1 The Raw Milk
24.1.2 Milk Treatment
24.2 Starters
24.3 Enzyme-Induced Clotting
24.3.1 Enzymes Used
24.3.2 The Enzyme-Catalyzed Reaction
24.3.3 Aggregation
24.3.4 Gel Formation
24.3.5 The Renneting Time
24.3.6 Clotting of Heat-Treated Milk
24.4 Curd Making
24.4.1 Clotting
24.4.2 Accumulation of Various Components
24.4.3 Concentrating before Clotting
24.4.4 Syneresis
24.4.5 Acid Production and Washing
24.4.6 Separation of Curd and Whey
24.5 Shaping and Pressing
24.6 Salting
24.6.1 Mass Transport during Salting
24.6.2 Important Variables
24.6.3 Distribution of Salt and Water after Salting
24.7 Curing, Storage, and Handling
24.7.1 Temperature
24.7.2 Air Conditions
24.7.3 Rind Treatment
24.7.4 Packaging
24.8 Cheese Composition and Yield
24.8.1 Variables Involved
24.8.2 Yield
24.8.3 Standardizing the Milk
Chapter 25
Cheese Ripening and Properties
25.1 Lactic Fermentation
25.2 Enzyme Sources
25.3 Proteolysis
25.3.1 Methods of Characterization
25.3.2 Milk Proteinases
25.3.3 Clotting Enzymes
25.3.4 Enzymes of Lactic Acid Bacteria
25.3.5 Enzymes of Nonstarter Organisms
25.3.6 Interaction between Enzyme Systems
25.3.7 Ultrafiltration of Cheese Milk
25.4 Lipolysis
25.5 Development of Flavor
25.5.1 Description
25.5.2 Formation of Flavor Compounds
25.6 Development of Texture
25.6.1 Structure
25.6.2 Consistency
25.7 Accelerated Ripening
25.8 Nutritive Value and Safety
Chapter 26
Microbial Defects
26.1 Coliform Bacteria
26.2 Butyric Acid Bacteria
26.3
Lactobacilli
26.4 Heat-Resistant
Streptococci
Propionic acid bacteria
Organisms on the rind
Other aspects
Suggested literature
27 Cheese varieties
Overview
Variations in manufacture
Types of cheese
Fresh cheese
Quarg
Cottage cheese
Gouda-type cheese
Manufacture
Properties and defects
Cheddar-type cheese
Properties
Swiss and pasta-filata types
Emmentaler
Mozzarella
Cheeses with a specific flora
Soft cheese with surface flora
Blue-veined cheese
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