Fox Patrick F., McSweeney Paul L.H., Cogan Timothy M., Guinee Timothy P. Cheese Chemistry, Physics and Microbiology. Volume 1

Elsevier Ltd, 2004.Cheese manufacture is one of the classical examples of food preservation, dating from 6000–7000 BC. Preservation of the most important constituents of milk (i.e. fat and protein) as cheese exploits two of the classical principles of food preservation, i.e.: lactic acid fermentation, and reduction of water activity through removal of water and addition of NaCl. Establishment of a low redox potential and secretion of antibiotics by starter microorganisms contribute to the storage stability of cheese.
About 500 varieties of cheese are now produced throughout the world; present production is 107 tonnes per annum and is increasing at a rate of 4% per annum. Cheese manufacture essentially involves gelation of the casein via iso-electric (acid) or enzymatic (rennet) coagulation; a few cheeses are produced by a combination of heat and acid and still fewer by thermal evaporation. Developments in ultrafiltration facilitate the production of a new family of cheeses. Cheeses produced by acid or heat/acid coagulation are usually consumed fresh, and hence their production is relatively simple and they are not particularly interesting from the biochemical viewpoint although they may have interesting physico-chemical features. Rennet cheeses are almost always ripened (matured) before consumption through the action of a complex battery of enzymes. Consequently they are in a
dynamic state and provide fascinating subjects for enzymologists and microbiologists, as well as physical
chemists.
Researchers on cheese have created a very substantial literature, including several texts dealing mainly with
the technological aspects of cheese production. Although certain chemical, physical and microbiological aspects
of cheese have been reviewed extensively, this is probably the first attempt to review comprehensively the scientific aspects of cheese manufacture and ripening. The topics applicable to most cheese varieties, i.e. rennets,
starters, primary and secondary phases of rennet coagulation, gel formation, gel syneresis, salting, proteolysis,
rheology and nutrition, are reviewed in Volume 1. Volume 2 is devoted to the more specific aspects of the nine
major cheese families: Cheddar, Dutch, Swiss, Iberian, Italian, Balkan, Middle Eastern, Mould-ripened and
Smear-ripened. A chapter is devoted to non-European cheeses, many of which are ill-defined; it is hoped that the
review will stimulate scientific interest in these minor, but locally important, varieties. The final chapter is
devoted to processed cheeses.
It is hoped that the book will provide an up-to-date reference on the scientific aspects of this fascinating
group of ancient, yet ultramodern, foods; each chapter is extensively referenced. It will be clear that a considerably body of scientific knowledge on the manufacture and ripening of cheese is currently available but it will be
apparent also that many major gaps exist in our knowledge; it is hoped that this book will serve to stimulate scientists to fill these gaps.