Overview

This edition brings together information on a wide range of fermented dairy products. It takes particular account of the influence that modern biotechnical sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized by the adoption of molecular biology techniques. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It should also be a useful reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.

Full Product Details

Author:   B.A. Law
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   2nd ed. 1997
Dimensions:   Width: 15.50cm , Height: 2.20cm , Length: 23.50cm
Weight:   1.590kg
ISBN:  

9780751403466

ISBN 10:   0751403466
Pages:   365
Publication Date:   31 July 1997
Audience:   General/trade ,  College/higher education ,  Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

1 Rennets: their role in milk coagulation and cheese ripening.- 1.1 Introduction.- 1.2 The milk protein system.- 1.3 Primary phase of rennet action.- 1.4 Rennet and rennet substitutes.- 1.5 Immobilized rennets.- 1.6 Factors affecting the hydrolysis of k-casein.- 1.7 Secondary (non-enzymatic) phase of coagulation and gel assembly.- 1.8 Curd tension and gel syneresis.- 1.9 Industrial manipulation of rennet coagulation time.- 1.10 Proteolysis during ripening.- 1.11 Proteolytic agents in cheese.- 1.12 Significance of secondary coagulant proteolysis.- 1.13 Specificity of chymosin and rennet substitutes in cheese.- 1.14 Specificity of indigenous milk proteinases.- 1.15 Proteolytic enzymes from microorganisms in cheese.- 1.16 Characterization of proteolysis in cheese.- 1.17 Influence of chymosin on rate of cheese ripening.- 1.18 Possible future developments.- 1.19 References.- 2 Classification and identification of bacteria important in the manufacture of cheese.- 2.1 Introduction.- 2.2 Molecular phylogeny as a basis for bacterial taxonomy.- 2.3 Current classification of cheese bacteria.- 2.4 Taxonomy in relation to safety and technology of dairy bacteria.- 2.5 Conclusions.- 2.6 References.- 3 Microbiology and technology of fermented milks.- 3.1 Introduction.- 3.2 Microbiology of fermented milks.- 3.3 Fermented milks with lactic acid.- 3.4 Fermented milks with alcohol and lactic acid.- 3.5 Fermented milks with mould and lactic acid.- 3.6 Concentrated fermented milks.- 3.7 Conclusions.- 3.8 References.- 4 Physiology and biochemistry of fermented milks.- 4.1 Introduction.- 4.2 Carbohydrate metabolism.- 4.3 Nitrogen metabolism.- 4.4 Pathways leading to flavour compounds.- 4.5 Polysaccharide secretion.- 4.6 Therapeutic properties of fermented milks.- 4.7 Conclusions.- 4.8 References.- 5 Flavour and texture in soft cheese.- 5.1 Introduction.- 5.2 The flora of surface mould-ripened cheeses.- 5.3 Biochemical reactions involved in soft cheese ripening.- 5.4 Aroma development.- 5.5Textural development.- 5.6 Controlling the defects of surface-moulded cheeses.- 5.7 References.- 6 Flavour and texture in low-fat cheese.- 6.1 Introduction.- 6.2 Role of fat in cheese.- 6.3 Consequences of measures taken to slow down syneresis.- 6.4 Casein breakdown in reduced-fat cheese.- 6.5 Use of enzymes and bacteria to improve quality of reduced-fat cheese.- 6.6 References.- 7 Control and enhancement of flavour in cheese.- 7.1 Introduction.- 7.2 Strategies used for the enhancement of cheese flavour.- 7.3 Enzymes release from cheese microorganisms.- 7.4 Flavour enhancement in non-conventional cheeses.- 7.5 Economic aspects.- 7.6 Future perspectives.- 7.7 References.- 8 The chemical and biochemical basis of cheese and milk aroma.- 8.1 Introduction.- 8.2 Isolation and identification of volatiles from dairy products.- 8.2.1 Tower extraction.- 8.3 Quantitative estimations.- 8.4 Aroma compounds in cheese and fermented milks.- 8.5 Some less-common cheese varieties.- 8.6 Cheese with highlinoleic acid content.- 8.7 Enzyme-modified cheese.- 8.8 Off-flavours.- 8.9 Conclusions.- 8.10 References and bibliography.- 9 Proteolytic systems of dairy lactic acid bacteria.- 9.1 Introduction.- 9.2 Milk as a growth medium.- 9.3 Proteolysis.- 9.4 Conclusions and topics for further research.- 9.5 References.- 10 Molecular genetics of dairy lactic acid bacteria.- 10.1 Introduction.- 10.2 Genetics of industrially relevant traits.- 10.3 Gene cloning techniques.- 10.4 Whole genome analysis.- 10.5 Future prospects.- 10.6 References.- 11 Sensory evaluation of dairy flavours.- 11.1 Introduction.- 11.2 Sensory mechanisms.- 11.3 Panels for sensory analysis.- 11.4 Flavour release and perception.- 11.5 Cheese.- 11.6 Yoghurt.- 11.7 Ice-cream.- 11.8 Conclusions.- 11.9 References.

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