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Global Cheesemaking Technology

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Global Cheesemaking Technology

Cheese Quality and Characteristics

Edited by

Photis PapademasDepartment of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus

Thomas Bintsis11 Parmenionos, 50200 Ptolemaida, Greece

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This edition first published 2018© 2018 John Wiley & Sons, Ltd

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by law. Advice on how to obtain permission to reuse material from this title is available at http://www.wiley.com/go/permissions.

The right of Photis Papademas and Thomas Bintsis to be identified as the author of this work has been asserted in accordance with law.

Registered OfficesJohn Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030, USAJohn Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK

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Library of Congress Cataloging-in-Publication Data

9781119046158

Cover Design: WileyCover Image: The cover photo is of Ragusano PDO cheese. For more details see Part II Section 8.8. Courtesy of Photis Papademas

Set in 10/12pt WarnockPro by SPi Global, Chennai, India

10 9 8 7 6 5 4 3 2 1

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This book is dedicated to our families and to a great teacher, the late Dr R.K. Robinson.

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vii

List of Contributors xxv Preface xxix

Part I 1

1 The History of Cheese 3Paul S. Kindstedt

1.1 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 12 References 14

2 From Micelle to Melt: The Influence of Calcium on Physico-chemical Properties of Cheese 20Darren R. Cooke and Paul L.H. McSweeney

2.1 Introduction 202.2 Calcium Equilibrium in Bovine Milk 212.2.1 Forms of Calcium in Milk 212.2.2 Colloidal Calcium Phosphate 222.2.3 Modification of Calcium Equilibrium in Bovine Milk 242.3 Calcium Equilibrium in Cheese 252.3.1 Changes in the Calcium Equilibrium of Cheese during Ripening 252.3.2 Methods of Calcium Equilibrium Determination in Cheese 252.3.3 Manipulation of Calcium Equilibrium in Cheese 262.3.4 Mechanisms of Calcium Equilibrium Changes during Cheese Ripening 272.4 The Influence of Calcium on Cheese Rheology and Functionality 312.4.1 The Influence of Calcium Equilibrium on Cheese Microstructure 312.4.2 Determination of the Rheological Properties of Cheese 322.4.3 Influence of Calcium on Rheological Properties of Unmelted Cheese 362.4.4 Influence of Calcium on Cheese Melt and High Temperature Cheese Rheology 372.5 Conclusions 40 References 40

Contents

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3 Cheese Flavour Development and Sensory Characteristics 45Kieran Kilcawley and Maurice O’Sullivan

3.1 Introduction 453.2 Biochemical Pathways Involved in Cheese Flavour 463.2.1 Glycolysis 463.2.2 Lipolysis 483.2.3 Proteolysis 533.3 Sensory Methods 583.3.1 Grading Methods 583.3.2 Difference Methods 593.3.3 Affective Sensory Testing 593.3.4 Descriptive Sensory Profiling 603.3.5 Rapid Sensory Methods 623.4 Data Analysis, Chemometrics and Preference Mapping 633.5 Conclusion 63 References 64

4 Cheese Microbial Ecology and Safety 71Antonia Picon

4.1 Introduction 714.2 Source of Microorganisms in Cheese 714.3 Factors Influencing the Growth of Microorganisms in Cheese 724.4 Cheese Microbiota 724.4.1 Starter Bacteria 724.4.2 Non-Starter LAB 744.4.3 Propionibacteria 754.4.4 Micrococci and Staphylococci 754.4.5 Moulds and Yeasts 764.4.6 Probiotics in Cheese 774.5 Cheese Pathogens 774.5.1 Listeria monocytogenes 794.5.2 Escherichia coli 794.5.3 Salmonella enterica 804.5.4 Campylobacter spp. 804.5.5 Staphylococcus aureus 814.6 Other Risks of Microbial Origin 814.7 Growth and Survival of Bacterial Pathogens in Cheese 824.8 Procedures to Improve Cheese Safety 844.8.1 Biopreservatives of Microbial Origin 844.8.2 Physical Treatments 864.9 Conclusions and Future Trends 89 References 89

5 Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication 100Luiz Javier R. Barron, Noelia Aldai, Mailo Virto and Mertxe de Renobales

5.1 Introduction: Protected Land- and Tradition-Related Labels 1005.2 Traceability 1035.3 Authentication: What Should Be Authenticated? 1035.3.1 Raw Materials 1045.3.2 Geographical Location 106

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5.3.3 Animal Management and Feeding Systems 1085.3.4 Cheesemaking Technologies 1115.3.5 Sensory Characteristics 1125.4 Innovation, Modern Technologies and Traditional Cheeses 1125.5 Conclusions 113 Acknowledgements 113 References 113

6 An Overview of the Cheesemaking Process 120Thomas Bintsis and Photis Papademas

6.1 Introduction 1206.2 Milk Types and Composition 1216.2.1 Casein 1216.2.2 Whey Protein 1226.2.3 Lipids 1226.2.4 Minerals 1236.2.5 Lactose 1236.3 Raw Milk Quality for Cheesemaking 1236.3.1 Animal Nutrition and the Effect on Milk Composition 1236.3.2 Microbial Activity of Milk 1246.3.2.1 Hygienic Raw Milk Production 1246.3.2.2 Milk Storage and Transport Conditions 1246.3.2.3 Microbial Contamination 1246.3.2.4 Raw Milk Cheeses 1246.3.3 Other Factors Affecting Milk Composition 1256.3.3.1 Stage of Lactation 1256.3.3.2 Genetic Variants of Milk Proteins 1256.3.4 Enzymatic Activity of Milk 1256.3.4.1 Proteinases 1256.3.4.2 Lipases 1266.3.5 Milk Residues 1266.3.5.1 Antibiotics 1266.3.5.2 Mycotoxins 1266.4 Additives in Cheese Milk 1266.4.1 Calcium Chloride 1266.4.2 Preservatives 1276.4.3 Colourings 1276.5 Milk Standardisation 1276.6 Treatments of Raw Milk for Cheesemaking 1276.6.1 Thermisation 1276.6.2 Pasteurisation 1286.6.3 Microfiltration 1286.6.4 Ultrafiltration 1286.6.5 Bactofugation 1286.6.6 Homogenisation 1296.6.7 High-Pressure Processing (HPP) 1296.7 Acidification 1296.8 Coagulation 1316.9 Post-Coagulation Processes 1326.9.1 Cutting 1336.9.2 Cooking (Scalding) 1336.9.3 Cheddaring 134

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6.9.4 Curd Washing 1346.9.5 Stretching 1346.9.6 Moulding/Drainage 1356.9.7 Pressing 1356.9.8 Salting 1356.10 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 140 References 152

7 Traditional Wooden Equipment Used for Cheesemaking and Their Effect on Quality 157Giuseppe Licitra, Margherita Caccamo, Florence Valence and Sylvie Lortal

7.1 Introduction to Traditional Cheeses 1577.2 Traditional Equipment 1587.2.1 Wood Characteristics 1607.3 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 168 References 169

Part II 173

Introduction 175 Cheeses from Argentina 175 Acknowledgements 175 References 176 Cheeses from Cyprus 176 Reference 177 Cheeses from Denmark 177 References 178 Cheeses from France 178 Cheeses from Germany 179 Cheeses from Greece 180 Reference 181 Cheeses from Italy 181 Cheeses from Malta 183 Cheeses from the Netherlands 183 Cheeses from Portugal 184 Cheeses from Serbia 185 References 186 Cheeses from Slovakia 186 Cheeses from Spain 187 Acknowledgements 188 Cheeses from Sweden 188

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References 189 Cheeses from Switzerland 190 Acknowledgements 190 Cheeses from Turkey 191 References 192 Cheeses from the United Kingdom 192

1 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 Wechsler

1.1 Parmigiano Reggiano PDO – Italy 1941.1.1 Introduction 1941.1.2 Type 1951.1.3 Milk 1951.1.4 Description and Sensory Characteristics 1951.1.5 Method of Manufacture 1951.1.6 Relevant Research 1961.2 Reggianito Cheese – Argentina 1971.2.1 Introduction 1971.2.2 Type 1971.2.3 Description and Sensory Characteristics 1971.2.4 Method of Manufacture 1971.2.5 Relevant Research 198 Acknowledgements 1991.3 Sbrinz PDO – Switzerland 1991.3.1 Introduction 1991.3.2 Type 2001.3.3 Description and Sensory Characteristics 2001.3.4 Method of Manufacture 2001.3.5 Relevant Research 201 References 201

2 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 Ardö

2.1 Allgäu Mountain Cheese – Germany 2042.1.1 Introduction 2052.1.2 Type 2052.1.3 Description and Sensory Characteristics 2052.1.4 Method of Manufacture 2052.2 Asiago PDO – Italy 2062.2.1 Introduction 2062.2.2 Type 2072.2.3 Milk 2072.2.4 Description and Sensory Characteristics 2072.2.5 Method of Manufacture 2082.2.5.1 Asiago Pressato PDO 2082.2.5.2 Asiago d’Allevo PDO 2082.2.5.3 Asiago ‘Prodotto di Montagna’ 209

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2.2.6 Relevant Research 2092.3 Berner Alpkäse PDO and Berner Hobelkäse PDO – Switzerland 2102.3.1 Introduction 2102.3.2 Type 2112.3.3 Description and Sensory Characteristics 2112.3.4 Method of Manufacture 2112.3.5 Relevant Research 2122.4 Cantal PDO – France 2132.4.1 Introduction 2132.4.2 Milk 2132.4.3 Description and Sensory Characteristics 2132.4.4 Method of Manufacture 2142.5 Cheddar – United Kingdom 2142.5.1 Type 2152.5.2 Milk 2152.5.3 Description and Sensory Characteristics 2152.5.4 Method of Manufacture 2152.6 Cheshire – United Kingdom 2162.6.1 Type 2172.6.2 Description and Sensory Characteristics 2172.6.3 Method of Manufacture 2172.7 Fiore Sardo PDO – Italy 2182.7.1 Introduction 2182.7.2 Type 2182.7.3 Description and Sensory Characteristics 2182.7.4 Method of Manufacture 2182.7.5 Relevant Research 2192.8 Graviera Kritis PDO – Greece 2202.8.1 Introduction 2202.8.2 Type 2202.8.3 Milk 2202.8.4 Description and Sensory Characteristics 2202.8.5 Method of Manufacture 2212.8.6 Relevant Research 2212.9 Idiazabal PDO – Spain 2222.9.1 Introduction 2222.9.2 Type 2222.9.3 Milk 2232.9.4 Description and Sensory Characteristics 2232.9.5 Method of Manufacture 2232.9.6 Relevant Research 2232.10 Kefalograviera PDO – Greece 2242.10.1 Introduction 2252.10.2 Type 2252.10.3 Milk 2252.10.4 Description and Sensory Characteristics 2252.10.5 Method of Manufacture 2252.10.6 Relevant Research 2252.11 Kefalotyri – Greece 2262.11.1 Introduction 2262.11.2 Type 226

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2.11.3 Milk 2262.11.4 Description and Sensory Characteristics 2272.11.5 Method of Manufacture 2272.11.6 Relevant Research 2272.12 Le Gruyère PDO – Switzerland 2282.12.1 Introduction 2282.12.2 Type 2282.12.3 Description and Sensory Characteristics 2282.12.4 Method of Manufacture 2292.12.5 Relevant Research 2302.13 Ossau Iraty PDO – France 2302.13.1 Introduction 2302.13.2 Description and Sensory Characteristics 2312.13.3 Method of Manufacture 2312.13.4 Relevant Research 2332.14 Tête de Moine PDO, Fromage de Bellelay – Switzerland 2332.14.1 Introduction 2332.14.2 Type 2342.14.3 Description and Sensory Characteristics 2342.14.4 Method of Manufacture 2342.14.5 Relevant Research 2352.15 Tulum Cheese –Turkey 2352.15.1 Introduction 2352.15.2 Type 2362.15.3 Description and Sensory Characteristics 2362.15.4 Method of Manufacture 2362.15.5 Relevant Research 2372.16 Västerbottensost – Sweden 2372.16.1 Introduction 2372.16.2 Type 2382.16.3 Milk 2382.16.4 Description and Sensory Characteristics 2382.16.5 Method of Manufacture 2382.16.6 Relevant Research 2392.17 Würchwitzer Mite Cheese – Germany 2392.17.1 Introduction 2402.17.2 Type 2402.17.3 Description and Sensory Characteristics 2402.17.4 Method of Manufacture 240 References 241

3 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 Miocinovic

3.1 Appenzeller® – Switzerland 2473.1.1 Introduction 2483.1.2 Type 2483.1.3 Milk 2483.1.4 Description and Sensory Characteristics 2483.1.5 Method of Manufacture 248

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3.1.6 Relevant Research 2503.2 Arzúa-Ulloa PDO – Spain 2503.2.1 Introduction 2503.2.2 Type 2513.2.3 Milk 2513.2.4 Description and Sensory Characteristics 2513.2.5 Method of Manufacture 2523.2.6 Relevant Research 2533.3 Castelmagno PDO – Italy 2533.3.1 Introduction 2543.3.2 Type 2543.3.3 Description and Sensory Characteristics 2543.3.4 Method of Manufacture 2543.3.5 Relevant Research 2563.4 Comté PDO – France 2563.4.1 Introduction 2563.4.2 Description and Sensory Characteristics 2573.4.3 Method of Manufacture 2583.4.4 Relevant Research 2583.5 Flaouna Cheese – Cyprus 2593.5.1 Introduction 2593.5.2 Type 2593.5.3 Description and Sensory Characteristics 2593.5.4 Method of Manufacture 2603.6 Formaggio di Fossa di Sogliano PDO – Italy 2603.6.1 Introduction 2613.6.2 Type 2613.6.3 Description and Sensory Characteristics 2613.6.4 Method of Manufacture 2613.6.5 Relevant Research 2623.7 Havarti – Denmark 2633.7.1 Introduction 2633.7.2 Type 2633.7.3 Description and Sensory Characteristics 2633.7.4 Method of Manufacture 2643.7.5 Relevant Research 2643.8 Herrgård – Sweden 2643.8.1 Introduction 2653.8.2 Type 2653.8.3 Milk 2653.8.4 Description and Sensory Characteristics 2653.8.5 Method of Manufacture 2653.8.6 Relevant Research 2663.9 Mahón-Menorca PDO – Spain 2673.9.1 Introduction 2673.9.2 Type 2673.9.3 Milk 2683.9.4 Description and Sensory Characteristics 2683.9.5 Method of Manufacture 2683.9.6 Relevant Research 269

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3.10 Majorero PDO – Spain 2693.10.1 Introduction 2693.10.2 Type 2703.10.3 Milk 2703.10.4 Description and Sensory Characteristics 2703.10.5 Method of Manufacture 2703.10.6 Relevant Research 2713.11 Manchego PDO – Spain 2713.11.1 Introduction 2723.11.2 Type 2723.11.3 Milk 2723.11.4 Description and Sensory Characteristics 2723.11.5 Method of Manufacture 2733.11.6 Relevant Research 2733.12 Murcia al Vino PDO – Spain 2743.12.1 Introduction 2743.12.2 Type 2743.12.3 Milk 2743.12.4 Description and Sensory Characteristics 2753.12.5 Method of Manufacture 2753.12.6 Relevant Research 2753.13 Präst – Sweden 2763.13.1 Introduction 2763.13.2 Type 2773.13.3 Milk 2773.13.4 Description and Sensory Characteristics 2773.13.5 Method of Manufacture 2773.13.6 Relevant Research 2773.14 Raclette du Valais PDO – Switzerland 2783.14.1 Introduction 2783.14.2 Type 2793.14.3 Description and Sensory Characteristics 2793.14.4 Method of Manufacture 2793.14.5 Relevant Research 2803.15 Raclette Suisse®-Switzerland 2803.15.1 Introduction 2803.15.2 Type 2813.15.3 Description and Sensory Characteristics 2813.15.4 Method of Manufacture 2813.15.5 Relevant Research 2823.16 San Simón da Costa PDO-Spain 2823.16.1 Introduction 2833.16.2 Type 2833.16.3 Milk 2833.16.4 Description and Sensory Characteristics 2833.16.5 Method of Manufacture 2843.16.6 Relevant Research 2843.17 Svecia PGI – Sweden 2853.17.1 Introduction 2853.17.2 Type 285

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3.17.3 Milk 2853.17.4 Description and Sensory Characteristics 2853.17.5 Method of Manufacture 2863.17.6 Relevant Research 2863.18 Serpa – Portugal 2863.18.1 Introduction 2873.18.2 Milk and Rennet 2873.18.3 Description and Sensory Characteristics 2873.18.4 Method of Manufacture 2883.18.5 Relevant Research 2883.19 Sombor Cheese – Serbia 2893.19.1 Introduction 2893.19.2 Type 2893.19.3 Milk 2903.19.4 Description and Sensory Characteristics 2903.19.5 Method of Manufacture 2903.19.6 Relevant Research 2903.20 Tuma Persa PDO – Italy 2913.20.1 Introduction 2913.20.2 Type 2923.20.3 Milk 2923.20.4 Description and Sensory Characteristics 2923.20.5 Method of Manufacture 292 References 293

4 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 Malcata

4.1 Afuega΄l Pitu PDO – Spain 3014.1.1 Introduction 3024.1.2 Type 3024.1.3 Milk 3024.1.4 Description and Sensory Characteristics 3024.1.5 Method of Manufacture 3034.1.6 Relevant Research 3034.2 Anevato PDO – Greece 3044.2.1 Introduction 3044.2.2 Type 3044.2.3 Description and Sensory Characteristics 3044.2.4 Method of Manufacture 3044.2.5 Relevant Research 3054.3 Bryndza – Slovakia 3054.3.1 Introduction 3054.3.2 Type 3064.3.3 Description and Sensory Characteristics 3064.3.4 Method of Manufacture 3064.4 Cremoso – Argentina 3074.4.1 Introduction 3084.4.2 Description and Sensory Characteristics 3084.4.3 Method of Manufacture 308

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4.4.4 Relevant Research 309 Acknowledgements 3094.5 Galotyri PDO – Greece 3104.5.1 Introduction 3104.5.2 Type 3104.5.3 Description and Sensory Characteristics 3104.5.4 Method of Manufacture 3104.5.5 Relevant Research 3114.6 Kopanisti PDO – Greece 3114.6.1 Introduction 3114.6.2 Type 3114.6.3 Milk 3114.6.4 Description and Sensory Characteristics 3124.6.5 Method of Manufacture 3124.6.6 Relevant Research 3124.7 Maltese Ġbejna – Malta 3124.7.1 Introduction 3134.7.2 Type 3144.7.3 Description and Sensory Characteristics 3144.7.4 Method of Manufacture 3144.7.5 Relevant Research 3154.8 Serra da Estrela PDO – Portugal 3164.8.1 Introduction 3164.8.2 Milk 3174.8.3 Rennet 3174.8.4 Description and Sensory Characteristics 3174.8.5 Method of Manufacture 3184.8.6 Relevant Research 3194.9 Torta del Casar PDO – Spain 3194.9.1 Introduction 3204.9.2 Type 3204.9.3 Milk 3204.9.4 Description and Sensory Characteristics 3204.9.5 Method of Manufacture 3204.9.6 Relevant Research 321 References 321

5 Dutch-Type Cheeses 326Eva-Maria Düsterhöft, Wim Engels and Thom Huppertz

5.1 Edam Cheese – The Netherlands 3265.1.1 Introduction 3265.1.2 Type 3275.1.3 Description and Sensory Characteristics 3275.1.4 Method of Manufacture 3275.2 Gouda – The Netherlands 3295.2.1 Introduction 3295.2.2 Type 3295.2.3 Description and Sensory Characteristics 3295.2.4 Method of Manufacture 3305.2.5 Relevant Research 3325.3 Hollandse Geitenkaas (Dutch Goat’s Cheese) PGI – The Netherlands 332

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5.3.1 Introduction 3335.3.2 Type 3335.3.3 Milk 3335.3.4 Description and Sensory Characteristics 3335.3.5 Method of Manufacture 334 References 334

6 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. Bergamini

6.1 Allgäu Emmental PDO – Germany 3366.1.1 Introduction 3366.1.2 Type 3376.1.3 Description and Sensory Characteristics 3376.1.4 Method of Manufacture 3376.2 Emmentaler PDO – Switzerland 3386.2.1 Introduction 3386.2.2 Type 3396.2.3 Description and Sensory Characteristics 3396.2.4 Method of Manufacture 3396.2.5 Relevant Research 3406.3 Grevé – Sweden 3406.3.1 Introduction 3406.3.2 Type 3416.3.3 Description and Sensory Characteristics 3416.3.4 Method of Manufacture 3416.3.5 Relevant Research 3416.4 Maasdammer – The Netherlands 3426.4.1 Introduction 3426.4.2 Type 3426.4.3 Description and Sensory Characteristics 3426.4.4 Method of Manufacture 3436.4.5 Relevant Research 3446.5 Pategrás Cheese – Argentina 3446.5.1 Introduction 3446.5.2 Type 3446.5.3 Description and Sensory Characteristics 3456.5.4 Method of Manufacture 3456.5.5 Relevant Research 346 Acknowledgements 346 References 346

7 White-Brined Cheeses 349Thomas Bintsis, Efstathios Alichanidis, İrem Uzunsoy, Barbaros Özer, Photis Papademas, Zorica Radulovic and Jelena Miocinovic

7.1 Batzos PDO – Greece 3497.1.1 Introduction 3497.1.2 Type 350

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7.1.3 Description and Sensory Characteristics 3507.1.4 Method of Manufacture 3507.1.5 Relevant Research 3507.2 Beyaz Peynir – Turkey 3517.2.1 Introduction 3517.2.2 Type 3517.2.3 Description and Sensory Characteristics 3527.2.4 Method of Manufacture 3527.2.5 Relevant Research 3527.3 Feta PDO – Greece 3537.3.1 Introduction 3537.3.2 Type 3537.3.3 Milk 3547.3.4 Description and Sensory Characteristics 3547.3.5 Method of Manufacture 3547.3.6 Relevant Research 3557.4 Halitzia – Cyprus 3567.4.1 Introduction 3567.4.2 Type 3567.4.3 Description and Sensory Characteristics 3567.4.4 Method of Manufacture 3567.5 Halloumi – Cyprus 3577.5.1 Introduction 3577.5.2 Type 3577.5.3 Milk 3587.5.4 Description and Sensory Characteristics 3587.5.5 Method of Manufacture 3587.5.6 Relevant Research 3597.6 Mihalıç – Turkey 3597.6.1 Introduction 3597.6.2 Type 3597.6.3 Description and Sensory Characteristics 3597.6.4 Method of Manufacture 3607.6.5 Relevant Research 3607.7 Sjenica – Serbia 3617.7.1 Introduction 3617.7.2 Type 3617.7.3 Milk 3617.7.4 Description and Sensory Characteristics 3627.7.5 Method of Manufacture 3627.7.6 Relevant Research 3627.8 Urfa – Turkey 3637.8.1 Introduction 3637.8.2 Type 3637.8.3 Description and Sensory Characteristics 3637.8.4 Method of Manufacture 3647.8.5 Relevant Research 364 References 365

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8 Pasta-Filata Cheeses 368Giuseppe Licitra, Zorica Radulovic, Jelena Miocinovic, İrem Uzunsoy, Barbaros Özer, Thomas Bintsis, Efstathios Alichanidis, Karol Herian and Paul Jelen

8.1 Caciocavallo Podolico PDO – Italy 3688.1.1 Introduction 3688.1.2 Type 3698.1.3 Description and Sensory Characteristics 3698.1.4 Method of Manufacture 3698.2 Kachkaval (Kačkavalj) – Serbia 3708.2.1 Introduction 3718.2.2 Type 3718.2.3 Description and Sensory Characteristics 3718.2.4 Method of Manufacture 3718.2.5 Relevant Research 3728.3 Kashar (Kaşar Peyniri) – Turkey 3728.3.1 Introduction 3728.3.2 Type 3738.3.3 Description and Sensory Characteristics 3738.3.4 Method of Manufacture 3738.3.5 Relevant Research 3748.4 Kasseri PDO – Greece 3748.4.1 Introduction 3758.4.2 Type 3758.4.3 Milk 3758.4.4 Description and Sensory Characteristics 3758.4.5 Method of Manufacture 3758.4.6 Relevant Research 3768.5 Mozzarella di Bufala Campana PDO – Italy 3768.5.1 Introduction 3768.5.2 Type 3778.5.3 Description and Sensory Characteristics 3778.5.4 Methods of Manufacture 3778.5.5 Relevant Research 3798.6 Parenica – Slovakia 3798.6.1 Introduction 3798.6.2 Type 3808.6.3 Description and Sensory Characteristics 3808.6.4 Method of Manufacture 3808.7 Provolone Valpadana PDO – Italy 3828.7.1 Introduction 3828.7.2 Type 3828.7.3 Description and Sensory Characteristics 3828.7.4 Methods of Manufacture 3828.8 Ragusano PDO – Italy 3838.8.1 Introduction 3838.8.2 Type 3848.8.3 Description and Sensory Characteristics 3848.8.4 Methods of Manufacture 3848.8.5 Relevant Research 3868.9 Vastedda della Valle del Belìce PDO – Italy 3868.9.1 Introduction 386

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8.9.2 Type 3878.9.3 Description and Sensory Characteristics 3878.9.4 Method of Manufacture 3878.9.5 Relevant Research 388 References 389

9 Mould Surface-Ripened Cheeses 392Katja Hartmann and Jean L. Maubois

9.1 Altenburger Goat Cheese PDO – Germany 3929.1.1 Introduction 3929.1.2 Type 3939.1.3 Description and Sensory Characteristics 3939.1.4 Method of Manufacture 3939.2 Camembert de Normandie PDO – France 3949.2.1 Introduction 3949.2.2 Milk 3949.2.3 Description and Sensory Characteristics 3949.2.4 Method of Manufacture 394 References 395

10 Bacterial Surface-Ripened (Smear) Cheeses 397Ylva Ardö, Françoise Berthier, Katja Hartmann, Elisabeth Eugster-Meier , Marie-Therese Fröhlich-Wyder*, Ernst Jakob and Daniel Wechsler

10.1 Danbo – Denmark 39710.1.1 Introduction 39710.1.2 Type 39810.1.3 Description and Sensory Characteristics 39810.1.4 Method of Manufacture 39810.1.5 Relevant Research 39910.2 Epoisses PDO – France 39910.2.1 Introduction 39910.2.2 Description and Sensory Characteristics 40010.2.3 Method of Manufacture 40010.2.4 Relevant Research 40110.3 Esrom PGI – Denmark 40110.3.1 Introduction 40210.3.2 Type 40210.3.3 Description and Sensory Characteristics 40210.3.4 Method of Manufacture 40210.4 Hohenheim Trappisten – Germany 40310.4.1 Introduction 40310.4.2 Type 40310.4.3 Description and Sensory Characteristics 40310.4.4 Method of Manufacture 40310.5 Maroilles PDO – France 40410.5.1 Introduction 40410.5.2 Description and Sensory Characteristics 40510.5.3 Method of Manufacture 40610.5.4 Relevant Research 40610.6 Reblochon PDO – France 40710.6.1 Introduction 407

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10.6.2 Description and Sensory Characteristics 40810.6.3 Method of Manufacture 40810.6.4 Relevant Research 40910.7 Vacherin Mont-d’Or PDO – Switzerland 40910.7.1 Introduction 41010.7.2 Type 41010.7.3 Description and Sensory Characteristics 41010.7.4 Method of Manufacture 41010.7.5 Relevant Research 411 References 412

11 Blue-Veined Cheeses 415Maria Belén López Morales, Ylva Ardö, Françoise Berthier, Kimon-Andreas G. Karatzas and Thomas Bintsis

11.1 Cabrales PDO – Spain 41511.1.1 Introduction 41511.1.2 Type 41611.1.3 Milk 41611.1.4 Description and Sensory Characteristics 41611.1.5 Method of Manufacture 41711.1.6 Relevant Research 41711.2 Danablu PGI – Denmark 41811.2.1 Introduction 41811.2.2 Type 41811.2.3 Description and Sensory Characteristics 41811.2.4 Method of Manufacture 41911.2.5 Relevant Research 41911.3 Fourme d’Ambert PDO – France 42011.4 Fourme de Montbrison PDO – France 42011.4.1 Introduction 42011.4.2 Description and Sensory Characteristics 42211.4.3 Method of Manufacture 42211.4.4 Relevant Research 42311.5 Gamonedo PDO – Spain 42311.5.1 Introduction 42411.5.2 Type 42411.5.3 Milk 42411.5.4 Description and Sensory Characteristics 42411.5.5 Method of Manufacture 42511.5.6 Relevant Research 42511.6 Roquefort PDO – France 42611.6.1 Introduction 42611.6.2 Description and Sensory Characteristics 42711.6.3 Method of Manufacture 42711.6.4 Relevant Research 42811.7 Stilton PDO – United Kingdom 42911.7.1 Introduction 42911.7.2 Type 43011.7.3 Milk 43011.7.4 Description and Sensory Characteristics 43011.7.5 Method of Manufacture 430

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11.7.6 Relevant Research 431 References 432

12 Acid-Coagulated Cheeses 436Katja Hartmann, Françoise Berthier and Giuseppe Licitra

12.1 Acid Curd (Harzer) – Germany 43612.1.1 Introduction 43612.1.2 Type 43612.1.3 Description and Sensory Characteristics 43712.1.4 Method of Manufacture 43712.2 Crottin de Chavignol PDO – France 43812.2.1 Introduction 43812.2.2 Description and Sensory Characteristics 43912.2.3 Method of Manufacture 43912.2.4 Relevant Research 44012.3 Quark – Germany 44112.3.1 Introduction 44112.3.2 Type 44112.3.3 Milk 44112.3.4 Description and Sensory Characteristics 44112.3.5 Method of Manufacture 44212.4 Robiola di Roccaverano PDO – Italy 44212.4.1 Introduction 44312.4.2 Type 44312.4.3 Milk 44312.4.4 Description and Sensory Characteristics 44312.4.5 Method of Manufacture 44312.4.6 Relevant Research 444 References 444

13 Whey Cheeses (Heat Coagulated) 446Photis Papademas, Thomas Bintsis, Efstathios Alichanidis and Ylva Ardö

13.1 Anari – Cyprus 44613.1.1 Introduction 44613.1.2 Type 44713.1.3 Description and Sensory Characteristics 44713.1.4 Method of Manufacture 44713.2 Anthotyros – Greece 44713.2.1 Introduction 44813.2.2 Type 44813.2.3 Description and Sensory Characteristics 44813.2.4 Method of Manufacture 44813.2.5 Relevant Research 44813.3 Manouri PDO – Greece 44913.3.1 Introduction 44913.3.2 Type 44913.3.3 Whey 44913.3.4 Description and Sensory Characteristics 44913.3.5 Method of Manufacture 44913.3.6 Relevant Research 45013.4 Mesost and Messmör – Sweden 450

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13.4.1 Introduction 45013.4.2 Type 45113.4.3 Whey 45113.4.4 Description and Sensory Characteristics 45113.4.5 Method of Manufacture 451 References 451

Index 453

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xxv

Noelia AldaiFood Technology and Biochemistry and Molecular BiologyFaculty of Pharmacy – University of theBasque Country/EHU, Vitoria-GasteizSpain

Efstathios AlichanidisDepartment of Food Science andTechnology, School of AgricultureAristotle University of ThessalonikiThessalonikiGreece

Ylva ArdöDepartment of Food ScienceUniversity of Copenhagen, FrederiksbergDenmark

Everaldo AttardDivision of Rural Sciences and FoodSystems, Institute of Earth SystemsUniversity of MaltaMalta

Luiz Javier R. BarronFood Technology and Biochemistry and Molecular BiologyFaculty of Pharmacy – University of theBasque Country/EHU, Vitoria-GasteizSpain

Carina V. BergaminiFacultad de Ingeniería Química(Universidad Nacional del Litoral)Santa FeArgentina

and

Instituto de Lactología Industrial (UniversidadNacional del Litoral – Consejo Nacional deInvestigaciones Científicas y Técnicas)Santa FeArgentina

Françoise BerthierUnité de Recherches en Technologie etAnalyses Laitières Rue de VersaillesFrance

Thomas Bintsis11 Parmenionos50200 PtolemaidaGreece

Margherita CaccamoCoRFiLaCRagusaItaly

Stefania CarpinoCoRFiLaC – Consorzio Ricerca FilieraLattiero Casearia, RagusaItaly

List of Contributors

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List of Contributorsxxvi

Darren R. CookeSchool of Food and Nutritional SciencesUniversity College Cork, CorkIreland

Eva-Maria DüsterhöftNIZO Food ResearchThe Netherlands

Wim EngelsNIZO Food ResearchThe Netherlands

Elisabeth Eugster-MeierBern University of Applied SciencesSchool of Agricultural, Forest and Food Sciences HAFLZollikofen, Switzerland

Marie-Therese Fröhlich-WyderAgroscope, Research Division Food Microbial SystemsFederal Department of Economic AffairsEducation and Research EAERBern, Switzerland

Anthony GrupettaVeterinary Regulations Directorate, MarsaMalta

Katja HartmannAnton Paar GmbHGermany

Karol HerianSlovak Dairy Research InstituteSlovakia

Thom HuppertzNIZO Food ResearchThe Netherlands

Erica R. HynesFacultad de Ingeniería Química(Universidad Nacional del Litoral)Santa FeArgentina

and

Instituto de Lactología Industrial(Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas)Santa FeArgentina

Ernst JakobAgroscope, Institute for Food Sciences IFSFederal Department of Economic AffairsEducation and Research EAER, BernSwitzerland

Paul JelenDepartment of Agricultural, Food andNutritional Science, University of AlbertaCanada

Kimon-Andreas G. KaratzasDepartment of Food and Nutrition SciencesThe University of ReadingUnited Kingdom

Kieran KilcawleyTeagasc Food Research CentreMoorepark, Fermoy, Co. CorkIreland

Paul S. KindstedtDepartment of Nutrition and Food SciencesUniversity of VermontUnited States

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List of Contributors xxvii

Giuseppe LicitraDepartment of Agriculture, Nutrition andEnvironmentUniversity of Catania, CataniaItaly

Sylvie LortalINRA, Agrocampus Ouest, Science etTechnologie du lait et de l’oeufRennesFrance

F. Xavier MalcataLaboratory of Engineering ofProcesses, Environment Biotechnology and Energy (LEPABE)Portugal

and

Department of Chemical EngineeringUniversity of PortoPortugal

Paul L.H. McSweeneySchool of Food and Nutritional SciencesUniversity College Cork, CorkIreland

Jelena MiocinovicDepartment of Food Microbiology, Facultyof Agriculture, University of BelgradeSerbia

Maria Belén López MoralesFood Science and Technology DepartmentInternational Excellence Campus for HigherEducation and Research ‘Campus MareNostrum’, Veterinary FacultyUniversity of MurciaSpain

Maurice O’SullivanSchool of Food and Nutritional SciencesUniversity College Cork, CorkIreland

Barbaros ÖzerAnkara UniversityFaculty of AgricultureDepartment of Dairy TechnologyAnkara, Turkey

Photis PapademasDepartment of Agricultural SciencesBiotechnology and Food ScienceCyprus University of Technology, LimassolCyprus

Maria Cristina PerottiFacultad de Ingeniería Química(Universidad Nacional del Litoral)Santa FeArgentina

and

Instituto de Lactología Industrial(Universidad Nacional del Litoral – Consejo Nacional de Investigaciones Científicas y Técnicas)Santa FeArgentina

Antonia PiconDepartment of Food TechnologyNational Institute of Agricultural andFood Research and Technology (INIA)MadridSpain

Zorica RadulovicDepartment of Food Microbiology, Facultyof Agriculture, University of BelgradeSerbia

Mertxe de RenobalesBiochemistry and Molecular BiologyFaculty of Pharmacy – University of theBasque Country/EHU, Vitoria-GasteizSpain

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List of Contributorsxxviii

Tânia G. TavaresLaboratory of Engineering ofProcesses, Environment Biotechnology and Energy (LEPABE)Portugal

and

REQUIMTE/Department of ChemicalSciencesFaculty of PharmacyUniversity of PortoPortugal

İrem UzunsoyBülent Ecevit University CaycumaVocational High SchoolDepartment of Food TechnologyZonguldakTurkey

Florence ValenceINRA, Agrocampus Ouest, Science etTechnologie du lait et de l’oeufRennesFrance

Mailo VirtoBiochemistry and Molecular BiologyFaculty of Pharmacy – University of theBasque Country/EHU, Vitoria-GasteizSpain

Daniel WechslerAgroscope, Institute for Food Sciences IFSFederal Department of Economic AffairsEducation and Research EAER, BernSwitzerland