Global Cheesemaking Technology

About the EditorsPHOTIS PAPADEMAS is Assistant Professor of Dairy Science and Technology at the Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus. 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.

• List of Contributors xxvPreface xxixPart I 11 The History of Cheese 3Paul S. Kindstedt1.1 Introduction 31.2 Origins of Cheese 31.3 Cheese in Antiquity 71.4 Cheese in the Middle Ages and Renaissance 101.5 Cheese in the Modern Era 12References 142 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20Darren R. Cooke and Paul L.H. McSweeney2.1 Introduction 202.2 Calcium Equilibrium in Bovine Milk 212.3 Calcium Equilibrium in Cheese 252.4 The Influence of Calcium on Cheese Rheology and Functionality 312.5 Conclusions 40References 403 Cheese Flavour Development and Sensory Characteristics 45Kieran Kilcawley and Maurice O’Sullivan3.1 Introduction 453.2 Biochemical Pathways Involved in Cheese Flavour 463.3 Sensory Methods 583.4 Data Analysis, Chemometrics and Preference Mapping 633.5 Conclusion 63References 644 Cheese Microbial Ecology and Safety 71Antonia Picon4.1 Introduction 714.2 Source of Microorganisms in Cheese 714.3 Factors Influencing the Growth of Microorganisms in Cheese 724.4 Cheese Microbiota 724.5 Cheese Pathogens 774.6 Other Risks of Microbial Origin 814.7 Growth and Survival of Bacterial Pathogens in Cheese 824.8 Procedures to Improve Cheese Safety 844.9 Conclusions and Future Trends 89References 895 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100Luiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales5.1 Introduction: Protected Land- and Tradition-Related Labels 1005.2 Traceability 1035.3 Authentication: What Should Be Authenticated? 1035.4 Innovation, Modern Technologies and Traditional Cheeses 1125.5 Conclusions 113Acknowledgements 113References 1136 An Overview of the Cheesemaking Process 120Thomas Bintsis and Photis Papademas6.1 Introduction 1206.2 Milk Types and Composition 1216.3 Raw Milk Quality for Cheesemaking 1236.4 Additives in Cheese Milk 1266.5 Milk Standardisation 1276.6 Treatments of Raw Milk for Cheesemaking 1276.7 Acidification 1296.8 Coagulation 1316.9 Post-Coagulation Processes 1326.10 Control of Cheesemaking Steps 1366.11 Cheese Maturation 1366.12 Adjunct Cultures and Acceleration of the Maturation Process 1376.13 Packaging 1386.14 Main Cheese Categories 140References 1527 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157Giuseppe Licitra, Margherita Caccamo, Florence Valence and Sylvie Lortal7.1 Introduction to Traditional Cheeses 1577.2 Traditional Equipment 1587.3 Biofilms of Wooden Vats 1617.4 Wooden Shelves 1637.5 Legislation Concerning Wood in Contact with Milk or Cheeses 1647.6 Cleaning Systems 1657.7 Safety Assessment 1677.8 Conclusions 168References 169Part II 173Introduction 175Cheeses from Argentina 175Acknowledgements 175References 176Cheeses from Cyprus 176Reference 177Cheeses from Denmark 177References 178Cheeses from France 178Cheeses from Germany 179Cheeses from Greece 180Reference 181Cheeses from Italy 181Cheeses from Malta 183Cheeses from the Netherlands 183Cheeses from Portugal 184Cheeses from Serbia 185References 186Cheeses from Slovakia 186Cheeses from Spain 187Acknowledgements 188Cheeses from Sweden 188References 189Cheeses from Switzerland 190Acknowledgements 190Cheeses from Turkey 191References 192Cheeses from the United Kingdom 1921 Extra-Hard Cheeses 194Giuseppe Licitra, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob and Daniel Wechsler1.1 Parmigiano Reggiano PDO – Italy 1941.2 Reggianito Cheese – Argentina 197Acknowledgements 1991.3 Sbrinz PDO – Switzerland 199References 2012 Hard Cheeses 204Katja Hartmann, Giuseppe Licitra, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Jean L. Maubois, Kimon-Andreas G. Karatzas, Thomas Bintsis, Efstathios Alichanidis, Maria Belén López Morales, Françoise Berthier, İrem Uzunsoy, Barbaros Özer and Ylva Ardö2.1 Allgäu Mountain Cheese – Germany 2042.2 Asiago PDO – Italy 2062.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland 2102.4 Cantal PDO – France 2132.5 Cheddar – United Kingdom 2142.6 Cheshire – United Kingdom 2162.7 Fiore Sardo PDO – Italy 2182.8 Graviera Kritis PDO – Greece 2202.9 Idiazabal PDO – Spain 2222.10 Kefalograviera PDO – Greece 2242.11 Kefalotyri – Greece 2262.12 Le Gruyère PDO – Switzerland 2282.13 Ossau Iraty PDO – France 2302.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland 2332.15 Tulum Cheese –Turkey 2352.16 Västerbottensost – Sweden 2372.17 Würchwitzer Mite Cheese – Germany 239References 2413 Semi-hard Cheeses 247Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler , Maria Belén López Morales, Giuseppe Licitra, Françoise Berthier, Photis Papademas, Ylva Ardö, Tânia G. Tavares, F. Xavier Malcata, Zorica Radulovic and Jelena Miocinovic3.1 Appenzeller ® – Switzerland 2473.2 Arzúa-Ulloa PDO – Spain 2503.3 Castelmagno PDO – Italy 2533.4 Comté PDO – France 2563.5 Flaouna Cheese – Cyprus 2593.6 Formaggio di Fossa di Sogliano PDO – Italy 2603.7 Havarti – Denmark 263  3.8 Herrgård – Sweden 2643.9 Mahón-Menorca PDO – Spain 2673.10 Majorero PDO – Spain 2693.11 Manchego PDO – Spain 2713.12 Murcia al Vino PDO – Spain 2743.13 Präst – Sweden 2763.14 Raclette du Valais PDO – Switzerland 2783.15 Raclette Suisse ® -Switzerland 2803.16 San Simón da Costa PDO-Spain 2823.17 Svecia PGI – Sweden 2853.18 Serpa – Portugal 2863.19 Sombor Cheese – Serbia 2893.20 Tuma Persa PDO – Italy 291References 2934 Soft Cheeses (with Rennet) 301Maria Belén López Morales, Thomas Bintsis, Efstathios Alichanidis, Karol Herian, Paul Jelen, Erica R. Hynes, Maria Cristina Perotti, Carina V. Bergamini, Everaldo Attard , Anthony Grupetta, Stefania Carpino, Tânia G. Tavares and F. Xavier Malcata4.1 Afuega΄l Pitu PDO – Spain 3014.2 Anevato PDO – Greece 3044.3 Bryndza – Slovakia 3054.4 Cremoso – Argentina 307Acknowledgements 3094.5 Galotyri PDO – Greece 3104.6 Kopanisti PDO – Greece 3114.7 Maltese Ġbejna – Malta 3124.8 Serra da Estrela PDO – Portugal 3164.9 Torta del Casar PDO – Spain 319References 3215 Dutch-Type Cheeses 326Eva-Maria Düsterhöft, Wim Engels and Thom Huppertz5.1 Edam Cheese – The Netherlands 3265.2 Gouda – The Netherlands 3295.3 Hollandse Geitenkaas (Dutch Goat’s Cheese) PGI – The Netherlands 332References 3346 Swiss-Type Cheeses (Propionic Acid Cheeses) 336Katja Hartmann, Elisabeth Eugster-Meier, Marie-Therese Fröhlich-Wyder, Ernst Jakob, Daniel Wechsler, Ylva Ardö, Eva-Maria Düsterhöft, Wim Engels, Thom Huppertz, Erica R. Hynes, Maria Cristina Perotti and Carina V. Bergamini6.1 Allgäu Emmental PDO – Germany 3366.2 Emmentaler PDO – Switzerland 3386.3 Grevé – Sweden 3406.4 Maasdammer – The Netherlands 3426.5 Pategrás Cheese – Argentina 344Acknowledgements 346References 3467 White-Brined Cheeses 349Thomas Bintsis, Efstathios Alichanidis, İrem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic and Jelena Miocinovic7.1 Batzos PDO – Greece 3497.2 Beyaz Peynir – Turkey 3517.3 Feta PDO – Greece 3537.4 Halitzia – Cyprus 3567.5 Halloumi – Cyprus 3577.6 Mihalıç – Turkey 3597.7 Sjenica – Serbia 3617.8 Urfa – Turkey 363References 3658 Pasta-Filata Cheeses 368Giuseppe Licitra, Zorica Radulovic, Jelena Miocinovic, İrem Uzunsoy, Barbaros Özer, Thomas Bintsis, Efstathios Alichanidis, Karol Herian and Paul Jelen8.1 Caciocavallo Podolico PDO – Italy 3688.2 Kachkaval (Kačkavalj) – Serbia 3708.3 Kashar (Kaşar Peyniri) – Turkey 3728.4 Kasseri PDO – Greece 3748.5 Mozzarella di Bufala Campana PDO – Italy 3768.6 Parenica – Slovakia 3798.7 Provolone Valpadana PDO – Italy 3828.8 Ragusano PDO – Italy 3838.9 Vastedda della Valle del Belìce PDO – Italy 386References 3899 Mould Surface-Ripened Cheeses 392Katja Hartmann and Jean L. Maubois9.1 Altenburger Goat Cheese PDO – Germany 3929.2 Camembert de Normandie PDO – France 394References 39510 Bacterial Surface-Ripened (Smear) Cheeses 397Ylva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster-Meier , Marie-Therese Fröhlich-Wyder*, Ernst Jakob and Daniel Wechsler10.1 Danbo – Denmark 39710.2 Epoisses PDO – France 39910.3 Esrom PGI – Denmark 40110.4 Hohenheim Trappisten – Germany 40310.5 Maroilles PDO – France 40410.6 Reblochon PDO – France 40710.7 Vacherin Mont-d’Or PDO – Switzerland 409References 41211 Blue-Veined Cheeses 415Maria Belén López Morales, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas and Thomas Bintsis11.1 Cabrales PDO – Spain 41511.2 Danablu PGI – Denmark 41811.3 Fourme d’Ambert PDO – France 42011.4 Fourme de Montbrison PDO – France 42011.5 Gamonedo PDO – Spain 42311.6 Roquefort PDO – France 42611.7 Stilton PDO – United Kingdom 429References 43212 Acid-Coagulated Cheeses 436Katja Hartmann, Françoise Berthier and Giuseppe Licitra12.1 Acid Curd (Harzer) – Germany 43612.2 Crottin de Chavignol PDO – France 43812.3 Quark – Germany 44112.4 Robiola di Roccaverano PDO – Italy 442References 44413 Whey Cheeses (Heat Coagulated) 446Photis Papademas, Thomas Bintsis, Efstathios Alichanidis and Ylva Ardö13.1 Anari – Cyprus 44613.2 Anthotyros – Greece 44713.3 Manouri PDO – Greece 44913.4 Mesost and Messmör – Sweden 450References 451Index 453