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21
Food Science & Technology
Global Cheesemaking Technology
Cheese Quality and Characteristics
Photis Papademas & Thomas Bintsis
ISBN: 978-1-119-04615-8 | Nov 2017 | 352PP
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews
cheesemaking practices, and describes cheeses and the processes from which
they are manufactured. In addition, the book examines new areas to stimulate
further research in addition to the already established knowledge on the scientific
principles on cheesemaking.
Part I provides an account on the history of cheese, factors influencing the
physicochemical properties, flavour development and sensory characteristics,
microbial ecology and cheese safety, traceability and authentication of cheeses
with protected labels, and traditional wooden equipment used for cheesemaking,
while an overview of the cheesemaking process is also presented.
Part II describes 100 global cheeses from 17 countries, divided into 13 categories.
The cheeses described are well-known types produced in large quantities
worldwide, together with some important locally produced, in order to stimulate
scientific interest in these cheese varieties. Each category is presented in a
separate chapter with relevant research on each cheese and extensive
referencing to facilitate further reading.
About the Editors
Photis Papademas, Department of Agricultural Sciences, Biotechnology and Food
Science, Cyprus University of Technology.
Thomas Bintsis is a consultant to the dairy industry and auditor of food safety
management systems, and was formerly an adjunct lecturer at the Technological
Education Institute of West Macedonia, Greece.