Technology of Cheesemaking

Technology of Cheesemaking discusses the stages of cheese manufacture at industrial cheese plants from milk process science through curd process science, to cheese ripening science and quality assessment. Molecular genetics, advanced sensor/measurement science, chemometrics, enzymology and flavor chemistry are also discussed. With emphasis placed on the integration of technology and technique as well as research developments likely to have a commercial impact on the process, this book provides a complete reference to cheese technology, including physical, chemical and biological aspects. It is a comprehensive guide to the current science utilized in the manufacture of hard, semi-soft, and soft cheeses.