Index

Note: Figures and Tables are indicated by italic page numbers.

Aarul,427 Accelerated ripening, 154-5, 252, 322,

432, 473 Acetaldehyde, 322, 405 Acetic acid content, 84, 95, 260, 273, 274,

311, 321, 405 see also Fatty acids

Acid gel formation, principles, 367-81 Acid production

Cheddar, 6-9 pickled cheeses, 318, 325-6

Acid-curd cheeses fresh cheeses, 363-413,426, 456

advantages, 366-7 classification, 364 composition, 367 consumption data, 364, 366, 366 factors influencing gel structure,

381-5 gel formation, 367-81 gel treatment, 393-4 generalized production scheme, 365 production data, 364, 366 rheological aspects, 386-9 syneresis, 389-93 varieties reviewed, 394-413 see also Cottage ... ; Cream cheese;

Fromage frais; Labneh; Mascarpone; Neufchatel; Petit Suisse; Quarg; Queso Blanco; Ricotta; Ricottone; Tvorog

semi-hard cheeses, 113-14, 258, 302, 426-8

Acidification of milk physico-chemical changes resulting,

369-76 structural changes resulting, 376-8

555

Acidity British cheeses, 22, 33 Chinese cheeses, 426-8 Danish cheeses, 248, 251 Middle-Eastern cheeses, 444, 445 pickled cheeses, 274, 276, 307, 325 whey, 531 whey cheeses, 531

Afghanistan, cheese varieties, 421 Africa

cheese varieties, 428-39 ewes' milk production data, 508 goats' milk production data, 509 production data, 428 see also Algeria; Benin; Chad; Egypt;

Ethiopia; Kenya; Madagascar; Mali; Niger; Nigeria; Sudan; Zaire

Ahumado de Aliva, 187 Akari,535 Akawieh, 446 Algeria, cheese varieties, 428-9 Alicante, 535, 544 Alkaline phosphatase, 44 Altaiskli, 284, 285, 288 Altenburg(er), 535, 544 Altiplano, 451, 452, 453 America. See Central ... ; North ... ;

South America Americano, 456, 462 Amines, 96, 161,274,310-11,328 Amino acids

in Balkan cheeses, 525, 528 breakdown/degradation, 119-20, 161,

309-10,328 Brevibacterium linens, 120, 159, 161 goats' milk cheeses, 536, 538 in Italian cheeses, 232, 233, 238

556

in mould-ripened cheeses, 114, 119~20 in pasta filata cheeses, 238, 270 in pickled cheeses, 274, 309~10, 327~8 as ripening indicator, 181, 182 in smear-ripened cheeses, 151, 166 in Spanish cheeses, 181, 182, 194 in Swiss-type cheeses, 84, 90, 96

p-Aminobenzoic acid, 148 Aminopeptidases, 160 Ammonia

in pickled cheeses, 310, 328 in ripening cheeses, 126--7, 161,248

Amsterdammer kaas, 41 Anari, 439--40 Andalusian cheeses, 186 Annatto, 33, 46 Anthotyros, 532 AO (Appelation d'Origine) systems, 537,

539 see also DO/DOC

Aoules, 428, 429 Apparent viscosity, Mozzarella cheese,

352, 352 Appenzeller

body characteristics, 101, 102, 103 composition, 84, 95, 96, 97 curd granule size/shape characteristics,

100 water in, 84, 107

Argentina cheese varieties, 41, 452~3 production data, 450

Armavir, 410, 544 Aroma compounds

blue-veined cheeses, 124-5 Dutch-type cheeses, 71~2 smear cheeses, 161~2, 168, 169~70 Spanish cheeses, 195, 196,202 surface-mould-ripened cheeses, 125~7 Swiss-type cheeses, 95, 96, 97

Arthrobacteria, 143, 156 Arzua, 177-80, 181, 188 Asadero,451, 452, 535, 544 Asia

cheese varieties, 421~8 ewes' milk production data, 508 goats' milk production data, 509

Asiago, 222, 223, 224~5, 226 Atlet, 289, 291, 293, 294 Australia, Cheddar cheesemaking, 16 Automation. See Mechanized

cheesemaking Awara, 437 Awshari, 443, 444, 445

Index

Ayib, 435, 436 Azeitao, 206, 208~9, 544 Azul de Oveja, 183, 544

Baby Edam, 41 Baby Gouda, 41 Backstein-type cheese, 138, 141 Bacterial ripened cheeses, 137~ 70,

187~201

see also Smear-ripened cheeses Bactofugation, 46 Badaya, 199 Baida/Baladi,446 Balaton sajt, 41 Balkan countries

cheese varieties, 263~ 77 see also Bulgaria; Greece; Hungary;

Romania, Yugoslavia; Turkey Balsfjord, 259 Baltija, 289, 291, 293, 295 Banela, 453 Bangladesh, cheese varieties, 422 Banon, 535, 544 Beaufort, 157, 161, 170 Beer (cheese), 157 Bel Paese, 63, 157, 224~5, 226

see also Italico Belgium, data on fresh cheeses, 366 Beli sir type cheeses, 273, 275, 302, 324,

325,410 Benin, cheese varieties, 429~30 Beyaz Peynir(i), 302,324,325, 327, 328,

448, 544 Bias1ag, 427 Bifidobacteria, 405 Bilskil, 284, 285, 288 Bitterness, 27, 126, 130, 211 Bja10 Salamureno Sirene, 273, 275, 302,

324,325,328,328 Blanco, 535 Blarney, 42 B1eu d'Auvergne, 113, 115, 122, 128 Block-former system (for Cheddar), 15, 16 Blue-veined cheeses

aroma compounds, 124-5,202,203 microflora on, 112~13, 142, 157, 163 ripening, 114, 164, 165, 167 Spanish cheeses, 201 texture, 127~8 see also Aura; Cabrales; Danish Blue;

Gammelost; Gamonedo; Gorgonzola; Roquefort; Stilton; Wensleydale

Body characteristics Danish cheeses, 247-8, 250, 251, 252 Iberian cheeses, 176, 199,208-9 Swiss-type cheeses, 99-104 see also Texture

Bola, 41, 173,183,207 Bolivia

cheese varieties, 453-4, 456 production data, 450

Bra (cheese), 223, 226 Brabender Farinograph, 351 Braided cheese (Sudan), 438 Branza cheeses, 449, 545 Brazil

cheese varieties, 41, 454--5 production data, 450

Brevibacterium spp. Br. erythrogenes, 142 Br. linens

effect of light on pigmentation, 144, 145, 157

enzymes synthesized, 119, 157, 159-63

factors affecting growth, 145, 148, 148,157, 157,158

on surface-ripened cheeses, 112, 141, 142, 143, 157-63, 259

volatiles produced, 126, 127 Brick (cheese)

microflora on, 142, 148,154,155, 157 pH values, 138, 165, 167 ripening, 138, 140, 165, 167-9 SEM micrograph, 485

Brie, 157 Brine-pickled cheeses, 273-5, 295-8,

301-30 see also Pickled cheeses

Brining compared with dry-salting, 2-3, 11-12 Dutch-type cheeses, 52-3, 55 Spanish cheeses, 175

Brinza/Brynza, 273, 295, 296, 302,324, 325, 545

Britain. See UK British Territorial cheeses, 2, 33-4 Broccio/Brocciu, 530,531, 545 Brotedamer, 41 Browning properties, Mozzarella, 350,

351, 355 Brucella melitensis, 186 Brunost, 257-8 Buffalo milk cheeses, 23, 222, 224-5, 410,

411,425 Bukovina, 289, 289, 290, 291, 292

Index

Bulgaria cheese varieties, 263, 264, 273, 275,

276,277,302,449,535 ewes' milk production data, 508

Burgos, 185, 545

557

chemical composition, 177-80, 185-6, 186

manufacture, 185 pH values, 181, 183 water in, 177, 181, 183

Buthan, cheese varieties, 422 Butyric acid, 95, 196,236,237,321

fermentation, 75-6, 91, 286, 287 see also Fatty acids

Cabrales, 201-2, 545 body characteristics, 176 chemical composition, 177-80 manufacture, 175, 201 microflora, 201, 535 nitrogen distribution, 204 pH values, 181, 183 water in, 176, 177, 181, 183

Caciocavallo, 223, 226, 234, 263 Caciotta, 226, 227 CaClz (calcium chloride) addition, 46, 60,

397-8 Caerphilly, 33-4

production tonnage in UK, 33 Calcium citrate crystals, 488 Calcium content

African cheeses, 435, 436 Balkan cheeses, 525 Cheddar, 17-18

texture affected by, 23 fresh acid-curd cheeses, 367, 410 Iberian cheeses, 178 Italian cheeses, 228, 241 processed cheese products, 500 Swiss-type cheeses, 84

Calcium lactate crystals, 28, 487 Calcium paracaseinate, 267, 269, 304,

479 Calcium phosphate crystals, 123,484,

486, 487, 487 Camembert

fat acidity, 120 flavour, 119, 125-7, 153 microorganisms on, 111, 113, 116, 117,

119,156, 157,162 pH values, 115, 116, 122, 183 pH/water activity relationship, 183 ripening, 114, 115, 117,118,119

558

Canada, data on fresh cheeses, 366 Canestrato cheeses, 223, 227, 241,

546 Cantabrian cheese, 175, 176, 187 Caprino cheeses, 535, 546 Carbohydrate content, Egyptian cheeses,

305, 306, 431 Cardoon-derived coagulants, 197, 208,

21O~12, 520 /3-Carotene, 46 Casein dissociation, 371~2

pH for maximum, 371~2 Casein hydrolysis, 182, 327, 353

pH for optimum, 153 see also Proteolysis

Casein micelles aggregation/coalescence, 5, 377,

378 reduction of charge on surface, 372,

374 structure in fresh cheeses, 368~9

Casein solubilization, 375~6 emulsifying agents used, 481 pH effects, 315, 375 temperature effects, 377

Caseinates, in processed cheeses, 471, 472

Casomatic curd-forming system, 260, 294

Castellano, 177-80, 181, 195~6 Castelmagno, 223, 226 Castelo Branco, 206, 208~9, 546 Cat hair (defect), 129 Central America

cheese varieties, 273, 409, 459, 460-1 production data, 450 see also Costa Rica; Cuba; Dominican

Republic; El Salvador; Guatemala; Honduras; Mexico; Nicaragua; Panama; Puerto Rico

Centriwhey process, 406 Cephalotyre Ras, 431-4 Chad, cheese varieties, 430 Chakka,424 Chanach/Chanakh, 274, 295, 296, 297,

302,324,325,328,546 Chanco, 455 Chauris' milk cheeses, 422, 424, 425 Chavdar, 276 Cheddar, 1~34

chemical composition, 17 FDM percentage, 17, 21 flavour, 25~9

effect of mi1kfat, 26

Index

effect of non-starter bacteria, 28 effect of proteolysis, 26-7 effect of redox potential, 28~9 effect of starter cultures, 27~8

former USSR versions, 289, 291, 293 grading methods, 29~30 granular cheese, 31 low-fat cheese, 24, 30 manufacture, 3~16

effect of acid production at vat stage, 6-9

effect of cheddaring, 9~ 10 effect of coagulant, 5~6 effect of cooking of curd, 6 effect of mellowing, II, 12~13 effect of milk composition, 4 effect of milling, 10-11 effect of pressing, 15~ 16 effect of salting, 11 ~ 15 effect of starter cultures, 4-5

microstructure, 485 MNFS ratio, 17, 18~19 moisture content, 6, 22 pH values, I, 2, J 7, 19~20 Portuguese version, 207 processed cheese products, 467, 483,

489 production tonnage in UK, 33 quality, 17~21

effect of FDM, 21 effect of MNFS, 18~ 19 effect of pH, 19~20 effect of S/M, 20-1

ripening, 24-5, 29, 160 salt diffusion, 13 S/M (salt-in-moisture) levels, 2, II, 17,

20-1 stirred-curd cheese, 31 texture, 21~5

defects, 15~16 effect of pH/calcium/salt, 23-4 effect of protein/fat/moisture, 24 effect of ripening, 24-5

variants, 34 washed-curd varieties, 31 ~2

Cheddaring, 1, 9~ I 0 pasta filata cheeses, 265, 338, 339 role in cheesemaking, 1~2, 9, 10 USSR cheeses, 295, 298

Cheese bases, 490-1 Chelal,446 Chemical composition. See Fat ... ;

FDM; MNFS; Protein ... ; Water content

Cheshire, 33 dry-salting technique, 2 pH/solids characteristics, 4 pH/texture relationship, 22 production tonnage in UK, 33 variants, 33-4

Chester, 33 Chhana,410,422,423,424 Chhurpi, 422, 424 Chiclosa, 451 Chihuahua, 452, 460 Chile

cheese varieties, 453, 455-6 production data, 450

China cheese varieties, 426-8 production data, 426

Chugga,422 Chukumara,437 Churtsi, 422 Chymosin, casein cleavage by, 182 Citrates, characteristics in processed

cheese products, 478, 482 Citric acid

acidification by, 340, 410, 411, 412 metabolism, 68

Classification of cheeses, 4 Clostridium spp.

Cl. botulinum, 499 Cl. butyricum, 91, 499 Cl. perfringens, 316,499 Cl. sporogens, 91, 499 Cl. tyrobutyricum, 46, 75, 91, 287, 291,

316,499 Coagulants, effects on cheesemaking,

Cheddar, 5-6 Colby, 31-2 Coliform bacteria, 74, 112, 129 Colloidal calcium phosphate, 368, 369

dissociation of complex, 369-71 Colombia

cheese varieties, 456, 456-9 production data, 450

Colon(i)a, 452, 461-2 Colouring substances, 33, 46, 460 Commissie-kaas,41 Compositional standards

Cheddar, 17 Feta, 318 Kashkaval, 263-4 Mozzarella, 337

Comte, 83, 157, 161 Confocal scanning laser microscopy,

484

Index 559

Consumption data, 174, 222, 246, 364, 366,445

Cooking temperatures Cottage cheese, 398-9 pasta filata cheeses, 235, 264, 338 processed cheese products, 469 Swiss-type cheeses, 105, 285

Cooling of acid gel, 393-4, 409 Coryneform bacteria

in Dutch-type cheeses, 78, 144 effect of light on pigmentation, 144,

145, 157 in mould-ripened cheese~, 112, 120 on smear-ripened cheeses, 142, 142,

143,155-63 see also Brevibacterium linens

Costa Rica cheese varieties, 456, 459 production data, 450

Cotija, 452, 460 Cottage cheese, 364, 395-405

composition, 367, 395 defects, 380, 404 flavour, 396-7, 405 manufacture, 63, 363, 365, 390,

396-401 acidification/coagulation, 396-8 cooking of curd, 398-9 cream dressing added, 40 I cutting of curd, 398 direct-acidification methods, 397 rennet added, 397-8 starter cultures used, 396-7 washing of curd, 400-1

microbiological quality, 404--5 microstructure, 401, 402-3 milk used, 395-6 nutritional aspects, 403-4 yield, 401-3

Country cheese (Nigeria), 437-8 Cows' milk

casein fractions, 510 characteristic indices, 514 fatty acids in, 513

Cream cheese, 226-7, 260, 364, 408-9 composition, 367 manufacture, 365, 390, 408-9

Crescenza, 222, 224-5, 226 Crottin, 535, 547 Crystalline inclusions, 28, 123

in processed cheeses, 484, 487-8, 494, 497,498

Cuajada, 184--5 pH/water activity relationship, 183

560

Cuba cheese varieties, 456, 459 production data, 450

Curd formation

Cheddar, 5-6 Dutch-type cheeses, 50-1, 54

fusion Cheddar cheese, 15 Dutch-type cheeses, 51

heating. See Cooking ... ; Scalding ... Curd cheeses, 184-6

see also Acid-curd cheeses Curd granule junctions, 343, 343, 484,

485 Curing

Dutch-type cheeses, 55, 56 smear-ripened cheeses, 139-40

Cutting of acid gel, 393 Cutting of curd

Cheddar, 10-1 1 Cottage cheese, 398 Dutch-type cheeses, 57, 62 smear cheeses, 138 Spanish cheeses, 175

Cynara cardunculus (wild thistle), enzymatic activity, 197,208, 210-12

Cyprus, cheese varieties, 303, 439-42, 528 Czechoslovakia

cheese varieties, 41, 273 data on fresh cheeses, 366

D starter cultures, 408 Dahi, 422, 423-4 Dakashi, 437 Danab1u, 251-2 Danbo, 41, 157, 247-50 Danish Blue cheeses, 114, 115, 120, 122,

251-2 Danish cheese varieties, 41, 247-53

chemical composition, 248, 248, 251 physical characteristics, 247-8, 250,

251, 252 see also Danablu; Danbo; Havarti;

Maribo; MycelIa Danni, 430, 547 Darcy's law, 390 Dartsi,422 De la Mesta, 199,200 De Mano, 452, 462 Debaryomyces spp. (yeast), 112, 148,

315

Index

Defects Cheddar, 15-16 Dutch-type cheeses, 73-8 fresh acid-curd cheeses, 380, 404 mould-ripened cheeses, 129-30 pasta filata cheeses, 272-3, 349-50 pickled cheeses, 275, 316, 330 processed cheese products, 494-9 Swiss-type cheeses, 90-1

Defined-strain starter cultures, 5, 8 Deinge,423 Denmark

cheese varieties, 41 data on fresh cheeses, 364, 366

Derby, 34 Diacetyl, 396-7, 405 Dibutylamine, 274, 328 Direct-acidified cheeses, 340, 349, 356,

397 Djamid, 445-6 Djanus, 535, 547 DL starter cultures, 66, 68, 249, 252 DO/DOC (denomination of origin)

systems, 174, 205, 206, 223 see also AO

DODONI dairy company, 521-2 Domiati, 273, 304-16,430

composition changes during pickling, 305,305-7,306,307

lipolysis, 311-12 microbiology, 315-16 pickle composition changes, 312-14 proteolysis, 308-11 texture and microstructure, 314-15 UF retentates used, 307, 307 vitamin content, 312 volatile flavour compounds in, 311,

312 Dominican Republic

cheese varieties, 456, 457, 459 production data, 450

Double cream cheese, 367, 408, 409 Double Gloucester, 33, 34 Drabantost, 42, 254, 255, 256 Dry-salting, 2-3, 175,208, 226

compared with brining, 2-3, 11-12 Dunlop, 34 Durukhowa, 422 Dutch-type cheeses, 39-78

chemical composition, 41-2 control of pH, 62-5 control of water content, 61-2 definition, 39 eye/hole formation, 68, 73, 77

flavour, 71-2 former USSR versions, 289, 290, 292 lipolysis, 71 manufacture, 43-56

curing processes, 56 factors affecting, 49, 50 main process steps, 47-53 mechanization, 53-5 pretreatment of milk, 43-6 rind treatment, 55-6 standardization of milk, 46, 56, 57-8

maturation, 67-73 microbial defects, 73-8 pH changes, 52 pH effects, 49, 53 pH and water content interrelations,

65 proteolysis, 69-70 related varieties, 40 starters, composition and handling,

65-7 texture, 72-3 variations in characteristics, 39 yield, 58-61 see also Edam; Gouda

Early blowing defect (in pickled cheeses), 316,330

Ecuador cheese varieties, 453, 454, 456, 460 production data, 450

Edam, 40, 47 goats' milk cheeses, 537, 538 Iberian versions, 173, 187, 207

Edammer kaas, 40, 41 see also Edam

Edelweiss, 156, 157 Edem (yoghurt), 427 EDSA (energy-dispersive X-ray

spectrometry), 489 Egypt

cheese varieties, 41, 263, 273, 275, 302, 304--16, 430-5

production data, 428 Ekt,449-50 Ekte Geitost, 257 EI Salvador, production data, 450 Elbo, 41, 247 Electron microscopy, see also SEM;

TEM Electrophoresis studies, 99, 180, 181,231,

240, 308-9, 320, 327, 353-4 non-bovine milk, 51 I, 540

Index

Emmental(er), 83, 84 body characteristics, 101, 102, 103,

104 composition, 84, 95, 96, 97, 98

561

curd granule size/shape characteristics, 100

eye formation, 91-3, 94 former USSR versions, 284, 285, 287-8 proteolysis, 89, 90 ripening changes, 89, 102 secondary-fermentation defect, 90,

91 water in, 84, 107

Emulsifying agents (in processed cheese products), 477-83

characteristics listed, 478 citrates, 478, 482 combination of salts, 482-3 phosphates, 478, 480-1

Energy values, Spanish cheeses, 177, 200

Enzymatically modified cheese, 473 Enzymes

effect of heat treatment, 44 in goats' milk, 517 see also Lipases; Proteases

Escherichia coli, 44, 129 Estonia (cheese), 289, 290, 291, 292 Ethiopia, cheese varieties, 435 Europe

ewes' milk production data, 508 goats' milk production data, 509

Evora,208-9, 547 Ewes' milk

adulteration with cows' milk, 539-40 characteristic indices, 514 cheeses, 43, 112, 518-28

Balkan/Greek cheeses, 263, 276, 518, 521-8

classification, 518 French cheese, 112-13, 114, 120,

518 Iberian cheeses, 173, 184, 189-98,

206,207-10,519 Italian cheeses, 222, 224-5,227,241,

518 manufacture, 519-21 Middle-Eastern cheeses, 440, 442,

443, 447 rennets used, 520 starter cultures used, 520-1 varieties listed, 544--53 yield,513-14

collection problems, 519

562

composition, 509-14, 519-20 casein fractions, 510-12, 519-20 lipids, 512-13 nitrogenous compounds, 510 non-casein fractions, 512,512

production cycle, 508 production data, 508

Eye formation Dutch-type cheeses, 68, 73, 77 former USSR cheeses, 287 Nordic cheeses, 248, 254 Swiss-type cheeses, 91-4

Ezgi,427-8

Farm Goat Cheese, 456 Fat acidity, 120,248,251,527 Fat content

African cheeses, 428, 429, 436 Asian cheeses, 423, 424, 426-8 Balkan cheeses, 264, 274, 276, 522,

524,525,527,530 Cheddar, 24 Dutch-type cheeses, 41-2, 58 Egyptian cheeses, 306, 431, 433, 435 ewes' milk, 509 former USSR cheeses, 296 fresh acid-curd cheeses, 366-7, 367,

410 goats' milk, 514 Iberian cheeses, 177, 200, 209 Italian cheeses, 228, 235, 241 Middle-Eastern cheeses, 439, 442, 444,

445,448,449,450 pasta filata cheeses, 235, 264

melting properties affected by, 356 processed cheese products, 469, 500 Swiss-type cheeses, 84, 97 whey, 531 whey cheeses, 367,531 see also FDM

Fat globules, coalescence, 5-6 Fatty acids

Balkan cheeses, 524, 526, 527 Dutch-type cheeses, 71 ewes' milk compared with cows' milk,

513 fresh acid-curd cheeses, 405, 411 goats' milk cheeses, 537, 539 goats' milk compared with cows' milk,

517 Italian cheeses, 236, 237, 237 mould-ripened cheeses, 120-1 pasta filata cheeses, 237, 271

Index

pickled cheeses, 273, 274, 311, 311-12, 321, 321-2, 328, 328-9

Ras cheese, 433 Spanish cheeses, 179, 196,202 Swiss-type cheeses, 84, 95, 97

FDM (fat-in-dry-matter) African cheeses, 428, 429 Balkan cheeses, 530 Cheddar, 17, 21

flavour affected by, 26 texture affected by, 24

Dutch-type cheeses, 41-2, 53, 57, 58 former USSR cheeses, 284, 290 Iberian cheeses, 176, 177,200,209 Middle-Eastern cheeses, 439, 442, 448,

450 Mozzarella, 337, 341 Nordic cheeses, 248, 251, 256, 257,

258,259,260,261 pickled cheeses, 274, 306, 318,325 smear cheeses, 139 whey cheeses, 531

Feta, 273, 275,316-22,518,535,547 acid development, 318 composition, 274, 318 flavour components, 320-2 lipolysis, 320-2 manufacture, 317, 520 microbiology, 322 organoleptic characteristics, 317 proteolysis, 319-20 UF retentates used, 252-3, 275, 301

Finnish cheese varieties, 41, 260--1 Fiore Sardo, 222, 223, 227, 241, 518, 547 Firmness (of cheese)

Camembert, 127,128 Cheddar, 22 ewes'/goats' milk cheeses/gels, 521,

534 Swiss-type cheeses, 101-2

Flamengo, 173, 207 Flavour

Cheddar, 25-9 effect of milkfat, 26 effect of non-starter bacteria, 28 effect of proteolysis, 26-7 effect of redox potential, 28-9 effect of starter cultures, 27-8

effect of heat treatment of milk, 45-6 processed cheeses, 495

Flavour compounds blue-veined cheeses, 124-5, 252 Danish cheeses, 250, 251, 252, 253 Dutch-type cheeses, 71-2

fresh acid-curd cheeses, 396--7, 405, 411

mould-ripened cheeses, 124--7 pasta filata cheeses, 236--7, 271, 271-2,

272 pickled cheeses, 311,312,320-2,328-9 Ras cheese, 432 smear cheeses, 161-2, 168, 169-70 Spanish cheeses, 196, 202, 203 surface-ripened cheeses, 125-7, 161-2,

168, 169-70 Swiss-type cheeses, 94--9

Fl0temyost, 257, 367 Fluorescence microscopy, 10, 483-4 Fondue, 467 Fontal,42 Fontina, 157,222, 223, 224-5, 226 Force--compression tests

acid milk gels, 387 Swiss-type cheeses, 101-4

Formai de mut, 223, 226 Fourme d'Ambert, 128 Fractured texture, Cheddar cheese, 15 France

cheese varieties, 41,518,535 data on fresh cheeses, 366 ewes' milk production data, 508 goats' milk cheese production, 533

Free amino acids goats' milk cheeses, 536, 538 Italian cheeses, 232, 233, 238 mould-ripened cheeses, 114 pasta filata cheeses, 238, 270 pickled cheeses, 274, 309-10, 327-8 smear-ripened cheeses, 151 Swiss-type cheeses, 84, 90, 96

Free fatty acids Dutch-type cheeses, 71 goats' milk cheeses, 537,539 mould-ripened cheeses, 120-1 pasta filata cheeses, 237, 271 pickled cheeses, 273, 274, 311, 311-12,

321, 321-2, 328, 328-9 Spanish cheeses, 179, 196, 202 Swiss-type cheeses, 84, 95, 97

Fresh cheeses acid-curd cheeses, 363-413 Iberian cheeses, 183, 184--7,210

Friesian cheese, 43 Fromage Blanc, 436, 547 Fromage frais, 363, 365, 367, 390, 408 Fromage (Madagascan cheese), 436 Fusion of curd, 15, 51 Fynbo,41,247

Index

Gallego, 188 Gamalost/Gammelost, 113-14,258 Gamonedo, 202-3, 547 Garlic aroma, 126, 161 GC (gas chromatography), 95, 96, 97 Geheimratskase,41

563

Gel formation, prerequisites for, 379-81 Gel structure

effect of milk heat treatment, 382-4 effect of protein concentration, 382 factors influencing, 381-5 syneresis affected by, 391-2

Gelation, 378-9 Gelation rates, gel structure affected by,

385 Gemonedo, 535 Geotrichum candidum (mould)

defects caused, 129, 130 enzymes secreted, 119, 121, 149, 152-3 factors affecting growth, 112, 129 on smear-ripened cheeses, 141, 149,

152-3 volatiles produced, 126, 127

Germany cheese varieties, 41, 535 data on fresh cheeses, 364, 366

Gibbna,438 Gibbneh Beda, 430 Giza, 532 Gjetost, 535, 547 Gloucester cheeses, 34 Glucono-delta-Iactone, 341, 367, 384,

397, 499 Goats' milk

adulteration with cows' milk, 539-40 cheeses, 173, 174,186,198-9,259,428,

429,446--7,456,533-9 composition, 536, 537, 538, 539 manufacture, 533-5 varieties listed, 544--53

composition, 514--17 casein fractions, 510, 516 casein proteins, 514, 515-16 lipids, 516-17 non-casein proteins, 516, 516

production cycle, 508 production data, 509

Gorgonzola, 119, 125,222,223,224-5, 226

Gorny, 284, 285, 288 Gouda, 40

acid production, 52 compared with Cheddar, 3,4 fat acidity, 120

564

hooping of curd, 2 manufacture, 48 microflora on, 157 pH/texture relationship, 22 ripening changes, 70 salt diffusion, 13 Spanish versions, 187 yield, effect of washing, 60

Goudse kaas, 40, 41 see also Gouda

Goya (cheese), 452, 452 Grading

Cheddar, 29-30 Feta cheese, 318 sensory testing used, 29-30

Graham's salt, 478, 482 Grana cheeses, 226, 227-33

characteristics, 224-5 chemical composition, 228, 233 manufacture, 227, 228 production data, 222 see also Grana Padano; Parmigiano

Reggiano Grana Padano, 222, 223, 224-5, 227,

228,231 Granular cheese, 31

texture compared with conventional Cheddar, 15-16,31

Graviera, 440, 521, 524-5 composition, 525,526

Great Britain. See UK Greece

cheese varieties, 263, 264, 273, 275, 276,277,302,316-22,449,518, 521-8, 535

consumption per caput, 316, 521 ewes' milk production data, 508 production data, 522

Gruyere body characteristics, 101, 102 composition, 84, 95, 96, 97 curd granule size/shape characteristics,

100 microflora on, 157 smear-ripened, aroma profile, 169, 170 water in, 84, 107

Guatemala, production data, 450 Guaynes, 452, 462 Gudbrandsalost, 257,367

H20. See Water content Hafnia alvei (bacterium), 112, 129 Hallomm,447

Index

Halloumi, 303, 351, 356, 440, 528, 548 composition, 442, 530 manufacture, 441, 529

Hamwi,446 Harz, 157 Havarti, 250-1 Heat treatment

gel structure affected by, 382-4, 388-9 pathogens affected by, 44 processed cheeses, 491-2 see also Pasteurization

Helloum, 440, 446 Herregardsost/Herrgfldsost, 42, 83, 254,

255,256 Herrefio, 201 Herve, 43, 157 Heterofermentative lactic acid

fermentation, 91, 122 Hispanico, 199 Hohenheimer, 157 Hollandskii cheeses, 289, 290, 292 Homogenization

milk Danish blue cheeses, 251 Dutch-type cheeses, 46 fresh acid-curd cheeses, 382, 394,

396,408 pasta filata cheeses, 340, 356 pickled cheeses, 298

processed cheese, 477 Honduras

cheese varieties, 456, 457, 460 production data, 450

HPLC (high-performance liquid chromatography), 95, 98, 309

HTST (high-temperature short-time) pasteurization, 45, 71, 74

Hungary, cheese varieties, 41 Hunterlab colorimeter, 351 Hurood products, 426-7 Hushflllsost, 42 Hydrocolloids

in processed cheese spreads, 474 syneresis reduced by, 393, 394

Iberian cheeses, 173-212 see also Portuguese ... ; Spanish

cheeses Iberico, 199 Ibores, 199 Icelandic cheeses, 261-2 Idiazabal, 175, 176, 177-80, 181, 197,548 I1ha, 207, 208-9

lives, 261 Imitation processed cheeses, 501 Immunochemical methods, 540 Im(p)eretinskii, 273, 295, 296 Incubation temperature, gel structure

affected by, 384-5, 389 India

cheese varieties, 422-4 production data, 423

Indonesian cheeses, 424 Instron Universal Testing Machine, 99,

345, 351 Iowa-style Swiss cheese, 83 Iran

cheese varieties, 443, 535 production data, 443

Iraq, cheese varieties, 443-5, 449 Irish Republic

cheese varieties, 42 data on fresh cheeses, 364, 366

N-Isobutylacetamide, 126 Isoe1ectric focusing, 540 Israel

cheese varieties, 273, 275, 445 consumption data, 364, 366, 445

Italian cheeses, 42, 221-42, 518, 535 characteristics, 224-5 classification, 223-7 grana cheeses, 227-33 pasta filata cheeses, 234-40 Pecorino cheeses, 241-2, 518 rennet pastes used, 235-7

Italico, 222, 223, 224-5, 226 Italy

cheese varieties, 42, 221-42, 518, 535 consumption of fresh cheeses, 366 ewes' milk production data, 508 production data, 221-2, 222, 366

Jagi, 443--4, 444 Japan, production data, 428 Jarlberg(ost), 83, 259-60 Jaroslavskii, 42, 289, 290, 292 Javor(ski), 41, 548 Jordan, cheese varieties, 445-6, 449 Jugoslavia. See Yugoslavia Juustoleipa, 261

Kachkaval, 518-19 see also Kashkaval

Kareish/Karish, 430, 431, 438 Karelia, 260--1

Index

Karichee, 446 Karpatskil, 284, 285, 288 Kartano,41 Karut, 421 Kasar Peyniri, 448-9 Kashkaval, 263-73, 440, 442, 548

chemical composition, 264 general characteristics, 263-4 manufacture, 264-6, 440, 442 quality defects, 272-3 ripening changes, 266--72

565

Kasseri, 263, 277 Kefalotiri, 276, 431, 442, 523-4, 548

composition, 524, 525 manufacture, 523

Kenya, cheese varieties, 435-6 Kerheimer, 156, 157 Kesong Puti, 425-6 Kimish Panier, 421 Kishk, 430, 431 Kluyveromyces lactis (yeast), 112, 119,

527 Kobilskil, 295, 296, 297 Kopanisti, 526-8

composition, 527, 528 Korsholm, 41 Kostroma, 42, 289, 290, 292 KSS emulsifying agents, 481

L starter cultures, 65, 66, 68 La Serena, 197-8 Laban Khad (fermented milk), 431, 434 Labaneh/Labeneh, 364, 408 Labneh,364, 367, 390,408,447 Lactal process, 406 Lactate

content cheeses, 52, 84, 122, 177, 200, 257,

318,367,410,433,531 ewes' milk, 509 whey, 531

metabolism/racemization, 28 Lactic acid formation

Cheddar, 6-9 Dutch-type cheeses, 67 Italian cheeses, 229, 230 pickled cheeses, 306-7, 318, 325-6 restraint by cooling, 63 Swiss-type cheeses, 86

Lactobacillus spp. defects caused by, 28, 76-7,275, 330 effect of pasteurization, 45 see also Starter cultures

566

Lactococcus spp. See Starter cultures Lactose

crystallization, 258 metabolism

Cheddar, 6-9 Dutch-type cheeses, 52, 63, 67-8 mould-ripened cheeses, 122-3 Parmigiano Reggiano, 230 pickled cheeses, 325-6 Swiss-type cheeses, 85-6

Ladotyri, 535 Lancashire, 33 Langtrang, 425 Lappi,41 Late blowing defect, 74, 75, 91, 330 Latin America

cheese varieties, 273, 409, 450-62 classification, 451 listed, 452

production data, 450 see also Central ... ; South America

Lebanon, cheese varieties, 442, 446-7 Leicester, 33, 34 Leuconostoc spp., 65, 85, 86, 249, 254,

267,282,315 Leyden, 43 Libya, cheese varieties, 535 Li6bana, 187 Liederkranz, 157 LighwaniLighvan/Liqvan, 443, 535, 549 Limanskil, 273, 295, 296, 297 Limbourg, 157 Limburger, 43

flavour compounds, 161-2, 168, 169 microorganisms on surface, 141, 142,

142, 143, 144, 145-8, 153, 156, 157

pH values, 138, 164 ripening, 139, 140, 141, 165,166

Lipases factors affecting activity, 71 Geotrichum candidum, 121, 149 heat inactivation, 44, 251 sources in pickled cheeses, 312, 321,

329 Lipolysis

Danish cheeses, 251 Dutch-type cheeses, 71 Italian cheeses, 235, 242 mould-ripened cheeses, 120-2 pickled cheeses, 311-12, 320-2,

328-9 smear cheeses, 162-3 Swiss-type cheeses, 91

Index

Lipoprotein lipase, 45 Liqvan,443 Listeria monocytogenes, 44, 44, 129, 330,

343,405 Livarot, 157, 161 Llanero, 410, 452, 456, 462 Long Giang (cheese), 426 Lori/Lory, 273, 296, 297 Low-fat cheeses, 24, 30, 337, 395 Low-sodium Cottage cheese, 404 Lysozyme, 76, 249

Maasdammer, 40, 83 Madagascar, cheese varieties, 436 Mahon, 188-9

body characteristics, 176 chemical composition, 177-80, 189 manufacture, 175, 188 pH values, 181, 183 water in, 176, 177, 181, 183

Maillard browning reaction, 355,495, 498

Majorero, 183, 198-9,535, 549 chemical composition, 177-80, 181

Malaga, 535 Mali, cheese varieties, 436 Mamirolle, 157 Manchego, 189-95, 519, 549

aroma compounds, 195, 196 body characteristics, 176 chemical composition, 177-80, 190 manufacture, 175, 190-1 microbial flora, 194-5 nitrogen distribution, 192, 193 pH values, 181, 183, 190 ripening, 191-4 water in, 176, 177, 181,183

Manouri, 530,531,532 Maribo, 41, 250-1 Maroilles, 157 Mascarpone, 226-7, 409 Mashanza, 439 Mastitis, effects, 59 Maturation. See Ripening Mazurski,42 Mboreki Ya Iria, 435-6 Mechanical-openness (of Cheddar

cheese), 15, 16 Mechanized cheesemaking

Cheddar, 8 Dutch-type cheeses, 53-5

brining, 55 curd-making, 54

curing, 55 moulding, 54 pressing, 54-5

fresh acid-curd cheeses, 396,409, 412-13

pasta filata cheeses, 235, 264-5 ~edaffarah, 447,448 ~editerranean countries

ewes' milk production data, 508 goats' milk production data, 509 see also Bulgaria; France; Greece;

Italy; Portugal; Romania; Spain; Turkey; Yugoslavia

~ellowing Cheddar cheese, 11, 12-13 ~ozzarella cheese, 352

~elting agent crystals (in processed cheeses), 486, 488, 489

see also Emulsifying agents ~elting cheeses, 33, 104, 256

see also Kashkaval; ~ozzarella; Pasta filata cheeses; Provolone

~elting/softening properties analytical tests, 350-1 ~ozzarella cheese

effect of ageing, 351-5 effect of commposition, 355-8

processed cheese, 351 Swiss-type cheeses, 104

~emphis, 41, 431, 432 ~enfis, 41 ~esanarah, 447, 448 ~eshanger, 40, 63, 127 ~ethyl ketones, 124, 126, 196,202, 203 ~exico

cheese varieties, 453, 460-1, 535 production data, 450

~FFC. See ~NFS ~icellar calcium phosphate, 369, 369 ~icellar structure, 368-9 ~ich, 549

see also ~ish ~icrococci, 142, 148, 150, 153-5,315 ~icrogradTM, 405 ~idde1bare kaas, 41 ~iddle-Eastern cheeses, 439-50 ~ihalic Peyneri, 449, 549 ~ilk

bacteriological quality, 44-6 composition

Cheddar cheeses, 4 Dutch-type cheeses, 56-61 fresh acid-curd cheeses, 395-6,407,

410-11

Index

cooling of, effects, 59 heat treatment of

Cheddar cheese, 45-7

567

fresh acid-curd cheeses, 382--4, 411 pretreatment of, 43-6 standardization of fat content, 4, 46,

56,57-8,317 substances added, 46, 382

~ilk protein coprecipitates, in processed cheeses, 471, 472

~illed curd, salting of, 11-12 ~illing, Cheddar, 10-11 ~imolette, 41 ~inas Gerais-Curado, 452, 459 Minas Gerais-Freschal, 452, 458 ~ineral content

fresh acid-curd cheeses, 367, 404, 410 melting properties of ~ozzarella

affected by, 355-6 Spanish cheeses, 178 Swiss-type cheeses, 84

~ish, 302, 434-5, 549 composition, 435 manufacture, 434, 435

MNFS (moisture in non-fat substance) Cheddar, 17, 18-19 Dutch-type cheeses, 41-2 Iberian cheeses, 177,200,209 ~ozzarella, 357

~oisture content Asian cheeses, 423, 426-8 Balkan cheeses, 522, 524, 525, 527, 530 Cheddar, 6, 22 Egyptian cheeses, 305,306,307,431,

433, 435 Finnish cheeses, 260, 261 former USSR cheeses, 284, 290, 296 Iberian cheeses, 177,200, 209 Italian cheeses, 228, 229, 235, 241 ~iddle-Eastern cheeses, 442, 444, 445,

448,449,450 ~ozzarella, 337, 341, 357 pickled cheeses, 296, 305, 306, 307,

318,325 processed cheese products, 469 whey, 531 see also Water content

~olbo, 41, 247 ~oldavskii, 295, 296, 297 Monocalcium paracaseinate, 267, 269 ~ontasio, 222, 223, 224-5, 226 ~onterey, 32 ~oulding methods, 51, 175, 289, 294,

297

568

Mould-ripened cheeses, 111-31 amino acid breakdown, 119-20 aroma compounds, 124-7 flavour, 124-7 flora, 111-14 lactose metabolism, 122-3 lipolysis, 120-2 proteolysis, 114-19,204-5

effect of milk proteinases, 115-16 effect of other flora, 119 effect of Penicillium spp., 116-19 effect of rennet, 115 extent of proteolysis, 114

ripening, 128-30 Spanish cheeses, 201-5 texture changes, 127-8 see also Blue-veined cheeses;

Camembert; Danish Blue; Gorgonzola; Roquefort; Stilton; Surface-ripened cheeses

Moulds defects caused, 78 Jipases from, 121-2 proteinases from, 116-19 on smear-ripened cheeses, 149, 152-3

Mozzarella, 226, 237, 239--40, 337-59 browning properties, 350, 351, 355 chemical composition, 337, 341,341-2 classification, 337 defects, 349-50 directly acidified cheese, 340, 349, 356 fat content, 337, 341

melting properties affected by, 356 free oil formation, 350, 351, 352-3 high-moisture cheese, 337, 338-9, 341 imitation product, 501 low-moisture cheese, 337, 338, 341 manufacture, 2, 338--41 melting properties, 350

analytical tests, 350-1 effect of ageing, 351-5 effect of composition, 355-8

microflora, 342-3 microstructure, 343-5 moisture content, 337, 341

melting properties affected by, 356, 357

physical properties melted cheese, 350-8 unmelted cheese, 345-50

proteolysis, 353-5 salt content, 341

melting properties affected by, 357-8

Index

stretchability, 350, 351 texture, 345-9

effect of composition, 347-9 rheological characterization, 345-7

UF rententates used, 340-1, 356 Mozzarella di bufa1a, 224-5 Mucor spp., 113, 129, 258 Mudafera, 438 Munster, 140, 157, 161 Mycella, 251, 252 Mycotoxins, 123 Mysost, 366, 367, 367

see also Brunost Myzithra, 530, 531, 532

NaCl (sodium chloride) in African cheeses, 428, 429, 435 in Balkan cheeses, 264, 272, 274, 276,

522,524,530 in Danish cheeses, 248, 251, 252 in Dutch-type cheeses, 53 in former USSR cheeses, 284, 290, 296 flavour affected by, 72 in Middle-Eastern cheeses, 442, 444,

445,448,449,450 in pickled cheeses, 274, 296, 305, 307,

318,325 role in pickled cheeses, 303--4 in Spanish cheeses, 178, 190,200 in Swiss-type cheeses, 84, 97

Natamycin, 55-6 Near-Eastern cheeses, 439-50 Nepal, cheese varieties, 424-5 Netherlands

cheese varieties, 40-3 see also Dutch-type cheeses

Neufchiitel, 365, 367, 409 New Way (Cheddar cheesemaking)

method,8-9 New Zealand Cheddar,S, 7, 8, 9,17,22 Niacin, 123 Nicaragua

cheese varieties, 453 production data, 450

Niger cheese varieties, 436-7 production data, 428

Nigeria, cheese varieties, 437-8 Nitrate, addition to milk/cheese, 46, 74,

75, 249-50, 282 N0kke1ost, 42 Non-starter bacteria, Cheddar flavour

affected by, 27-8

Nordic countries consumption per caput, 246, 366 production data, 246, 366 see also Denmark; Finland; Iceland;

Norway; Sweden North America

Cheddar cheesemaking, lO, 22 ewes' milk production data, 508

North European cheeses, 245-62 Norvegia,42 Norway

cheese varieties, 42, 113-14,257-60, 366, 535

consumption data, 257, 366 production of fresh cheeses, 366

Nutritional aspects Domiati cheese, 312 fresh acid-curd cheeses, 366-7,403-4 grana cheeses, 228 processed cheeses, 500 whey, 530

o starter cultures, 249, 406 Oaxaca, 451, 452, 461 I-Octen-3-o1, 126 Olive oil, cheeses immersed in, 193-4 Optical sectioning, 484 Orthophosphates, in processed cheeses,

478,480--1,482-3 Osetinskii, 273, 295, 296, 297, 550 Ossau-Iraty, 528, 550

P (practice) starter cultures, 66 PAGE (polyacrylamide gel

electrophoresis) studies, 99, 180, 181,267-8,320,327,511

Pakistan, cheese varieties, 425 Palmero, 535 Palmi to, 452, 459 Panama, production data, 450 Paneer/Panir, 4lO, 411, 421, 423, 425,

550 Panela, 452, 461, 550 Pantothenic acid, 145, 148, 149 Paphitico, 442 Paraguay, cheese varieties, 453, 461 Pardano,70 Parmesan, 183, 227

see also Parmigiano Reggiano Parmigiano Reggiano, 222, 223, 224-5,

227,228,229,230,232,233 Paski, 276, 550

Index

Pasta filata cheeses, 234-40, 337-59 African cheeses, 430, 438 Balkan cheeses, 263-73, 535 characteristics, 224-5 chemical composition, 235 Italian cheeses, 234-40

569

Latin American cheeses, 460, 461 manufacture, 234, 234-5, 264-6 Middle-Eastern cheeses, 440, 442, 447,

448-9 production data, 222 US production, 337-41 see also Kashkaval; Mozzarella;

Provolone Pasteurization, effects, 45, 59, 251 Patagras, 452, 459 Pategnis Argentino, 41 Pathogens, 44

effect of high temperature, 44, 342 in mould-ripened cheeses, 129 in pickled cheeses, 316, 330

Pecorino Romano, 222, 223, 224-5, 227, 241-2, 518, 550

Pecorino Siciliano, 223, 227, 241, 518, 550

Pecorino Toscano, 223, 227, 241, 550 Pediococci, 316, 355 Pehtori,41 Penicillium spp.

lipases, 121-2 P. camemberti, Ill, 112

different varieties, 113 enzymes, 116-18, 118, 119, 121 factors affecting growth, 129 volatiles produced, 126

P. candidum, 153 P. caseicolum, 113 P. roqueforti, Ill, 114,201,251

enzymes, 116, 117, 118, 121-2,252 factors affecting growth, 128, 129,

252 volatiles produced, 124, 125, 203

proteinases, 116-18 action, 117-18 properties, 116-17

Penitent, 157 Peptidases

mould-ripened cheeses, 118-19 surface-ripened cheeses, 159, 160

Peru cheese varieties, 460, 461 production data, 450

Peshawari, 425 Petit Suisse, 364, 409

570

pH Balkan cheeses, 264, 272, 274, 522,

524,525,527,530 casein dissociation, 371-2 casein hydrolysis, 153 casein solvation, 375 CCP solubilization, 370 Cheddar, 1,2, 17, 19-20

factors affecting, 19 texture affected by, 22, 22-3

Cheshire, 22, 33 Colby, 32 Dutch-type cheeses, 49, 52, 53, 62-5 Egyptian cheeses, 305, 307, 433 former USSR cheeses, 284, 286, 290,

296, 297 fresh acid-curd cheeses, 183,367,401,

410,411,412 Gouda, 22, 52 Italian cheeses, 225, 230, 235 Middle-Eastern cheeses, 442, 444, 445,

448 mould-ripened cheeses, 115, 115, 116,

122 Nordic cheeses, 248, 249, 252, 253,

259, 260, 262 pasta filata cheeses, 235, 264, 272, 338,

339, 340 pickled cheeses, 274, 296, 305, 307,

318,325, 326 processed cheese products, 469 smear cheeses, 138, 163-5 Spanish cheeses, 181, 183, 190,200 stability relationship (with water

activity), 183

Index

syneresis of acid gels affected by, 392-3 whey, 531 whey cheeses, 367,531

Phage contamination, prevention of, 66-7 Phenylethanol, 126 Philippines, cheese varieties, 425-6 Phosphates, in processed cheeses, 478,

480-1, 482-3 Pickled cheeses, 273-5, 295-8, 301-30,

449 changes in composition during

pickling, 305-7, 318-22, 325-9 classification, 302-3 composition, 274, 306, 318,325,449

wide variations, 318, 325 defects, 275, 316, 330 lipolysis, 311-12, 320-2, 328-9 manufacturing details, 306-7, 317, 324,

449

microbiology, 275, 315-16, 322, 329-30

pathogens in, 316, 330 proteolysis, 274, 308-11, 319-20, 326-7 role of NaCl, 303--4 starter cultures used, 275, 297, 316,

318, 323 see also Domiati; Feta; Te1eme

Pico,208-9 Picon, 187, 545 Pido, 187 Pike (cheese), 425 Pizza cheese, 338

see also Mozzarella Plasmin, 25, 182, 184 Poland

cheese varieties, 42 data on fresh cheeses, 364, 366

Polarized light microscopy, 483 Polyphosphates

characteristics, 478 hydrolysis in aqueous solutions, 481 in processed cheeses, 480-1, 482-3

Ponir,422 Pont Belile, 430 Pont l'Eveque, 156, 157, 161 Port Salut, 156, 157 Portugal

cheese varieties, 205-12 body characteristics, 208-9 chemical composition, 208, 209 cows' milk cheeses, 206, 207, 208-9 goats' milk cheeses, 206, 210 production data, 205, 206 sheep's milk cheeses, 206, 207-10

ewes' milk production data, 508 Posechonskij syr, 42 Prastost, 42, 254, 255, 256 Prato, 455 Prato Esferico, 41 Prato Estepe, 41 Pre gastric esterase, 235 Pressing

Cheddar cheese, 15-16 Dutch-type cheeses, 51-2, 54-5 former USSR cheeses, 284, 285,293,293 Spanish cheeses, 175 Swiss-type cheeses, 105, 106

Prim, 258 Processed cheese products, 467-501

advantages compared with natural cheeses, 468

analogue products, 499-501 characteristics, 469

composition, 469, 500 emulsifying agents used, 467, 477-83 fat particles in, 486, 487, 488 first manufactured, 467 ingredients used, 469, 470--4, 472 manufacture, 468, 470-7

blending, 470--4 computation of ingredients, 470 cooling, 477 homogenization, 477 process parameters, 476 processing, 474--6 selection of natural cheese, 468,

470 shredding, 474

microbial defects, 498-9 microstructure, 483-94 packaging, 477 quality defects, 494--9 storage, 477

Propionibacteria, 87, 260, 286, 287, 405 Propionic acid, 84, 95, 260

fermentation, 78, 87, 91-2, 260 Proteaseslproteinases

Br. linens, 119, 159-60 Cheddar, 27 Dutch-type cheeses, 70 G. candidium, 119, 153 mould-ripened cheeses, 115-16,

116--18 Penicillium spp., 116--18 smear-ripened cheeses, 153, 159-60

Protein content African cheeses, 428, 429, 436 Asian cheeses, 423, 424, 426--8 Balkan cheeses, 264, 274, 276, 522,

524,527,530 Cheddar, 24 Dutch-type cheeses, 58 Egyptian cheeses, 431, 433, 435 ewes' milk, 509, 510, 512, 519-20 fresh acid-curd cheeses, 367, 410 goats' milk, 514 Iberian cheeses, 177, 200, 209 Italian cheeses, 228, 235, 241 Middle-Eastern cheeses, 442, 444, 448,

449, 450 Nordic cheeses, 257, 258, 259, 262 pasta filata cheeses, 235, 264, 341 pickled cheeses, 274,318,325 processed cheese products, 500 Swiss-type cheeses, 84 whey, 531 whey cheeses, 367, 531

Index 571

Protein matrix, III processed cheeses, 487, 488,489,489-90

Proteolysis Balkan cheeses, 267-8, 274 Cheddar, 24--5, 26--7, 88 Dutch-type cheeses, 69-70, 88 Italian cheeses, 229, 231-2, 233,

239-40, 242 mould-ripened cheeses, 114--19 Mozzarella, 239-40, 353-5 Nordic cheeses, 250, 254 pasta filata cheeses, 239-40, 267-8,

353-5 pickled cheeses, 274, 308-11, 319-20,

326--7 Spanish cheeses, 191-2 Swiss-type cheeses, 88-91

Provolone, 222, 223, 224-5, 226, 234--7, 238

Pseudomonas jluorescens, effect of heat treatment, 44

Puerto Rico, cheese varieties, 456 Pultost, 258-9 Pyrophosphates, in processed cheeses,

478,482-3

Qatar, cheeses produced, 447 Quality

Cheddar, 17-21 effect of FDM, 21 effect of MNFS, 18-19 effect of pH, 19-20 effect of SIM, 20-1

Quarg, 364, 405-8 composition, 367, 407 manufacture, 63, 363, 365, 390,406--7,

408 microbiological quality, 407

Quartirolo, 222, 226 Queijo de Coalho, 452, 454 Queijo de Manteiga, 452, 454 Queijo Minas, 454 Queijo Prato, 455 Queijo de Serro, 454 Quesillo, 452, 453, 460 Quesillo de Honduras, 452, 460 Quesjo de Minas Gerais/Frescal, 452,

458,459 Queso Americano, 456, 462 Queso Andino, 452, 460, 461 Queso Benianco, 452, 454 Queso blanco, 273, 409-12, 456--9, 460

composition, 367, 410

572

manufacture, 410-11, 457, 458 acidification, 411 effect of milk heat treatment,

411 milk used, 410-11 sensory qualities, 411

Queso de Cincho, 410, 452 Queso Echilago, 535 Queso de Freir, 452, 457, 459 Queso Fresco, 452, 454, 458, 460 Queso fundido, 183, 188 Queso Llanero, 410, 452, 456, 462 Queso de Maltera, 410, 452 Queso de Mano, 452, 462 Queso Oaxaca, 451,452,461 Queso del Pais, 410, 452, 456, 457 Queso Pasteurizado, 410 Queso rallado, 183, 188 Quesuco, 187 Quieso Chaquefio, 452, 453

Raba<;:al, 208-9, 551 Ragusano, 223, 226 Ras (cheese), 431-4

composition, 433 flavour compounds, 432 manufacture, 432 in processed cheese products, 501 ripening, 432, 433 soy milk used, 432, 434

Raschera, 223, 226 Recombined milk, cheeses made with,

306, 340, 356, 395 Redox potential, Cheddar flavour

affected by, 28-9 Reduced-fat cheeses. See Low-fat ... Reino,41 Rennet coagulation time. ewes' milk

compared with cows' milk, 520 Rennet coagulum, Cheddar, 6 Rennets

addition to fresh cheeses, 397-8 gel structure affected by, 385

proteolysis affected by, 59, 115 Requeijao, 452, 454 Requeson, 183,187,452 Rework, processed cheeses, 474, 491 Rheological characteristics

acid milk gels, 386-9 Mozzarella, 345-7, 351 Swiss-type cheeses, 101-4

Ricotta, 226-7, 363,367,412-13,530 composition, 367,531

Index

Ricottone, 367, 413 Ridder (cheese), 259 Rind

formation, effect on moisture removal, 51

treatment, Dutch-type cheeses, 55-6 Ripened milk, use for pickled cheeses,

297 Ripening

accelerated ripening, 154-5,252, 322 Cheddar, 24-5, 29, 160 Danish cheeses, 250, 252, 253 Dutch-type cheeses, 67-73 former USSR cheeses, 287, 291, 294,

295 Iberian cheeses, 175, 191-4,208 Kashkaval, 266-72 mould-ripened cheeses, 128-30 Ras cheese, 432, 433 smear cheeses, 138-45 Swiss-type cheeses, 102, 107-8

Robiola, 113, 223, 226 Romadour, 139, 140, 157, 163 Romania

cheese varieties, 263, 273, 449 ewes' milk production data, 508

Romano, 222, 223, 224-5,227, 241-2 Romi/Romy, 263, 431 Roncal, 175, 176, 177-80, 181, 183,

196-7,551 Roquefort, 112-13, 114, 120, 518, 551 Rosendal, 259 Rossilskil, 42, 289, 291, 293, 293, 294 RP-HPLC (reverse-phase high-

performance liquid chromatography), 95, 98

Rulactine (ripening-accelerator), 154-5, 155

Rumila,535 composition, 536, 539

Russia. See USSR, former

Saccharomyces spp. (yeast), 112, 315 Saint Maure, 535, 551 Saint Paulin, 154, 155, 157 Salami (cheese), 42 Salamora, 535 Salmonella spp., 44, 316, 342 Salt

content Balkan cheeses, 264, 276, 525 Egyptian cheeses, 307, 433, 435 fresh cheeses, 367

pasta filata cheeses, 264, 341 357 pickled cheeses, 276, 307, 318,325 whey cheeses, 531

diffusion, 13, 108 factors affecting uptake, 12, 13, 14,53 texture affected, Cheddar, 23 see also NaCl

Salting Cheddar, 11-15

mellowing after, 12-13 mellowing prior to, 11 size of salt crystals used, 12

Dutch-type cheeses, yield affected by, 61

mould-ripened cheeses, 129 smear-ripened cheeses, 139--40 Spanish cheeses, 175

Sams0/Samsoe, 41, 83, 247, 248 San Sim6n, 188 Sao Jorge, 206, 207, 208-9 Saudi Arabia, cheese varieties, 449-50 Sbrinz, 108, 226 Scalding temperatures, 105, 175, 224,

235,264,285,338 Scanning electron microscopy, Cheddar

texture, 22 Scmelzpack,473 Seaminess, 13-15 Seasonal effects, 59 SEM (scanning electron microscopy), 484

acid-curd products, 383, 399-400, 402-3

pasta filata cheeses, 266, 343-5, 346 pickled cheeses, 314--15 processed cheeses, 486-7

Semi-hard cheeses British varieties, 34 Italian cheeses, 222, 224-5, 226 pickled cheeses, 303

Sensory testing, Cheddar cheese, 29-30 Serac/Serai, 530, 531 Serine proteinases, 160 Serkam,424 Serpa, 206, 208-9, 210, 552 Serra da Estrela, 205, 206, 207-10,

208-9, 519, 520, 552 Serum proteins, heat denaturation, 44, 45 Shankalish, 446, 447-8, 448 Sheep's milk ... See Ewes' milk ... Shelf-life

fresh acid-curd cheeses, 404, 407, 409, 412-13

pickled cheeses, 273, 317, 410 Shosim,424

Index

Silage effect on cheese, 75, 91, 227 use in former USSR, 282

Single cream cheese, 367, 408 Single Gloucester, 34 Single-strain starter cultures, 5, 8 Sirene,275

573

Skim-milk cheeses, 26, 113,224-5, 226, 258,337,367

Skim-milk powder, in processed cheeses, 471,472

Skyr,262 Slicing cheeses, 246, 248, 256, 258 Slit-openness (of Cheddar cheese), 15,

16 S/M (salt-in-moisture) levels

Cheddar, 2, II, 17, 20-1 factors affecting, 14 proteolysis affected by, 24--5

pickled cheeses, 318, 325 see also NaCI

Smear-ripened cheeses Danish cheeses, 250, 251 factors affecting ripening process,

138--45 curing methods, 139--40 microbiological composition of

smear, 140-5 size of cheese, 139 water content, 138-9

flavour, 161-2 flora, 145-63, 170

coryneforms, 142, 142, 155-63, 170 micrococci, 142, 153-5 moulds, 149, 152-3 yeasts, 145-8, 170

proteolysis, 89, 104 ripening, 163-70

Sodium chloride. See NaCl Soft rind defect, 349 Soluble nitrogen levels

Gouda, 70 Italian cheeses, 228, 232, 241, 242 Nordic cheeses, 248, 256, 260 pasta filata cheeses, 268-9, 269, 270,

353 pickled cheeses, 319-20, 327 smear cheeses, 167, 167-8, 168 Spanish cheeses, 180, 192, 193 Swiss-type cheeses, 90, 97

Somborski, 276 Sorbates/sorbic acid, 55, 404--5 Soria, 535, 552 South Africa, production data, 428

574

South America cheese varieties, 273, 409, 452-9, 460,

461-2 ewes' milk production data, 508 production data, 450 see also Argentina; Bolivia; Brazil;

Chile; Columbia; Ecuador; Peru; Uraguay; Venezuela

Sovetskil, 284, 284, 285, 286-7 Soy milk, 432, 434 Spain

cheese varieties, 173-205, 535 consumption per caput, 174 ewes' milk production data, 508 production data, 173--4, 174

Spanish cheeses, 173-205 bacterial ripened cheeses, 187-201

cows' milk cheeses, 187-9 goats' milk cheeses, 198-9 mixed-milk cheeses, 199-201 sheep's milk cheeses, 189-98

body characteristics, 176, 199 chemical composition, 176, 177-80,

181--4, 190, 195, 199,200 fresh cheeses, 184-7 manufacture, 175, 190-1, 197, 198,

199-200 mould-ripened cheeses, 201-5 pH values, 181, 183, 190 pH/water activity relationship, 181,

183 ripening, 175, 191-4 water in, 176, 177, 181, 183

Sremski, 275 Srikhand, 424 Standards. See Compositional

standards Staphylococcus aureus

in cheeses, 185-6,316,342 effect of heat treatment, 44, 44, 45

Starter cultures activity testing, 67 Balkan cheeses, 266-7, 276 Cheddar, 4--5, 27-8 commercial production, 66-7 Dutch-type cheeses, 59-60, 65-7,68 ewes'/goats' milk cheeses, 520-1 former USSR, 282, 283--4, 285, 291,

297 fresh acid-curd cheeses, 396-7, 406,

407,408 Italian cheeses, 224, 228 mould-ripened cheeses, Ill, 112-13 Nordic cheeses, 249, 252, 253, 254--5

Index

pasta filata cheeses, 224, 266-7, 338, 340

pickled cheeses, 275,297,315,316, 318, 323

Swiss-type cheeses, 85, 86 Stephan cutter, 475 Steppe (cheese), 42, 289, 290, 292 Stilton, 4, 22, 33, 157 Stirred curd (Cheddar cheesemaking)

process, 10 Stirred-curd products, 31

effect of milk heat treatment, 382 see also Brick; Fromage frais; Quarg;

Yoghurt Stirring of acid gel, syneresis affected by,

393--4 Stirring of curd-whey, syneresis affected

by, 51, 62 Stolovyl, 295, 296, 297-8 Streptococci, 27-8, 45, 77, 78, 276, 282,

283, 284, 315, 316 in pasta filata cheeses, 224, 266-7, 338,

340 Stretched curd cheeses, 234--40, 264-6,

337-59 see also Pasta filata cheeses

Sudan cheese varieties, 438-9 production data, 428

Sulphur-containing flavour compounds, 27,125, 126, 161-2

Suluguni, 295, 296, 298, 551 Surface-ripened cheeses

bacterial ripened cheeses, 137-70 aroma compounds, 161-2,250 factors affecting ripening, 138--45 flora, 140-63 ripening, 163-70 see also Smear-ripened cheeses

mould-ripened cheeses aroma compounds, 125-7 ripening, 89-90, 127,208 see also Camembert; Neufchiitel

Susaninskil, 289, 291, 293, 293--4 Svecia(ost), 42, 254, 255, 256 Swedish cheese varieties, 42, 254--6

chemical characteristics, 254 microbiological characteristics,

254-5 physical characteristics, 254

Swiss-type cheeses, 83-108 amines in, 96 amino acids in, 96 body characteristics, 99-104

compared with Cheddar, 3, 4 composition, 84 curd granule size/shape characteristics,

100 eye formation, 91--4 factors affecting manufacture, 104--7 fatty acids in, 95 fermentation processes, 84--91 flavour, 94--9 force-compression characteristics, 101

correlation with composition, 102, 103

ripening changes, 102 storage-temperature effects, 103

former USSR versions, 284, 285, 287-8 GC-MS chromatograms, 97 lactic acid in, 95 NaCI in, 84, 97 peptide analysis, 98, 99 ripening, 107-8 starter cultures used, 85, 86 texture, 99-104 water in, 84, 97, 107 see also Appenzeller; Emmentaler;

Gruyere Syneresis

acid milk gels, 389-93 measurement methods, 390 rennet curd, 51, 62

Syria, cheese varieties, 302, 447-8, 535

Tafi, 451, 452, 453 Tahu Susu Atau Dadih, 424 Taizz, 450 Takammart, 428, 429 Taleggio, 113,222, 223, 224-5, 226 Tchoukou, 429,436-7 Teleme, 273, 274, 302, 449, 522-3, 552

composition, 325, 327, 328, 522 manufacture, 318, 324, 523

TEM (transmission electron microscopy), 484

processed cheeses, 485-6, 488-93 Tetilla, 188 Texture

Cheddar, 21-5 effect of pH/calcium/salt, 23--4 effect of protein/fat/moisture, 24 effect of ripening, 24--5

Dutch-type cheeses, 72-3 mould-ripened cheeses, 127-8 Mozzarella, 345-9 pickled cheeses, 314--15

Index

processed cheeses, 496-7 Swiss-type cheeses, 99-104

Texturing processes Cheddar cheese, 1-2, 9-10 pasta filata cheeses, 235, 264--6, 338 Sulugni cheese, 298

Thermalization (of milk), 45, 54,401 Thistle rennet, 197,210-12 Thodung, 425 Tilsit(er),40, 157 Toad skin (defect), 129 Tomar, 208-9, 552 Torta del Casar, 197, 198 Touloumotiri, 526 Toureg, 429 Trappist, 42, 139, 148,151, 157 Travnicki, 275, 553

575

Trichosporon spp. (yeast), 148,315, 527 Tulum Peyniri, 449, 553 Turkey

cheese varieties, 263, 275, 302, 448-9, 535

ewes' milk production data, 508 Turunmaa, 41, 260 Tushinskil, 295, 297 Tvorog, 364, 406

see also Quarg Tybo, 41,247

UF (ultrafiltration) retentates Domiati cheese, 307, 307 Dutch-type cheeses, 60-1 Feta cheese, 252-3, 275, 301 fresh acid-curd cheeses, 402-3, 406-7,

409, 412 goats' milk cheeses, 534 Mozzarella cheese, 340-1, 356 processed cheeses, 471, 473, 490

Uglichskil, 42, 289, 290, 292 UK

Cheddaring processes, 9 cheese varieties, 2, 33--4 consumption of fresh cheeses, 364 production data, 33

Ukranian cheeses, 284, 285, 288 Ulloa, 188 Umbris, 446-7 Uraguay

cheese varieties, 452, 461-2 production data, 450

USA consumption of fresh cheeses, 366 production data, 337, 366

576

USSR, former cheese production data, 281, 284, 289,

295, 366 cheese varieties, 42, 263, 273, 281-98

Cheddar-type cheeses, 291, 293 Dutch-type cheeses, 289, 290, 292 high -lactic-acid -fermentation

cheeses, 291, 293-5 high-scald cheeses, 283-8 low/medium-scald cheeses, 288-91,

292 pickled cheeses, 295-8, 302 Swiss-type cheeses, 284, 285, 287-8

consumption of fresh cheeses, 364, 366 ewes' milk production data, 508 starter cultures used, 282, 283-4, 285,

291, 297

Vacherin, 157 Vacuum pressing, 3, 16 Vasterbottensost, 42 Vegetable rennets, 197, 208, 210-12, 429,

430, 520 Venezuela

cheese varieties, 411, 456, 462 production data, 450

Villa16n, 185 Viscometry, 351, 352, 387 Vitamins, 148, 149,228,312,500,517 Volatile flavour compounds

Kashkaval, 271, 271-2, 272 mould-ripened cheeses, 124-7 pickled cheeses, 311, 312, 320-2,

328-9 smear cheeses, 161-2, 168, 169,

169-70 Spanish cheeses, 196, 202, 203 Swiss-type cheeses, 95, 96, 97

Vouti, 41

Wagashi, 430, 436 Wara,437 Warminski,42 Washed-curd cheeses, 4, 31-2 Washing of curd

Cottage cheese, 400-1 Dutch-type cheeses, 60, 60

Wasterbottensost, 254, 256 Water activity

Spanish cheeses, 181, 183,200 stability relationship (with pH), 183 Swiss-type cheeses, 107

Index

Water content African cheeses, 436 Asian cheeses, 423, 424 Camembert, 127 Cheddar, 6, 22 Dutch-type cheeses, 41-2, 53, 61-2 former USSR cheeses, 284, 290,

296 Iberian cheeses, 176, 177, 200, 209 Italian cheeses, 228, 229, 235, 241 Middle-Eastern cheeses, 442, 444, 445,

448, 449, 450 Nordic cheeses, 248, 248, 256, 258,

260, 261 pickled cheeses, 296, 305,306,307,

318, 325 smear-ripened cheeses, 138-9 Swiss-type cheeses, 84, 97

Weissenberg rheometry, 351 Wensleydale, production tonnage in UK,

33 Westfalia Thermoprocess, 406 Wff (water content in fat-free cheese)

Dutch-type cheeses, 41-2 Nordic cheeses, 248, 256 see also MNFS

Whey nutritional value, 530

Whey cheeses, 184, 187,226,257-8, 412-13,446

composition, 367, 531 ewes'/goats' milk cheeses, 530-3 manufacture, 531-3

Whey protein concentrates, in processed cheeses, 471, 472, 501

Whey proteins ewes' milk, 512 goats' milk, 516

White brined cheeses, 273-5,316-22 composition, 274, 318 defects, 275 see also Pickled cheeses

White Cheese Iranian cheese, 443 Latin American versions, 456-9 Madagascan cheese, 436 in processed cheeses, 490-1 see also Fromage Blanc; Queso blanco

Witte meikaas, 43 Woagachi, 429-30

Xanthine oxidase, 45, 75, 250 heat inactivation, 44, 76

Yaks' milk cheeses, 422, 424, 425 Yamandu, 452, 462 Yeasts

defects caused in Dutch-type cheeses, 78

enzymes secreted, 119, 148 on mould-ripened cheeses, 112, 119 on smear-ripened cheeses, 143, 145-8 vitamins synthesized by, 148, 149

Yemen, cheese varieties, 449, 450 Ymer, 408 Yogurt

gel formation, 381,384 manufacture, 390

Index

pH/water activity relationship, 183 syneresis, 391-2, 393

Yugoslavia

577

cheese varieties, 42, 263, 264, 273, 275, 276,277,302

ewes' milk production data, 508

Zaire, cheese varieties, 439 Zamorano, 177-80, 181,196 Zeta-potential (of casein micelles), pH

effects, 372, 374, 374 Zomma, 449, 553 Zsirpi,410