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Chemistry of Structure-Function Relationships in Cheese

  • Edyth L. Malin
  • Michael H. Tunick

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 367)

Table of contents

  1. Front Matter
    Pages i-ix
  2. Physical Chemistry of Cheese Texture

    1. V. H. Holsinger, Philip W. Smith, Michael H. Tunick
      Pages 1-6
    2. Michael H. Tunick, James J. Shieh
      Pages 7-19
    3. Kevin L. Mackey, Nitin Desai
      Pages 21-26
  3. Chemical Origins of Cheese Flavor

    1. P. F. Fox, T. K. Singh, P. L. H. McSweeney
      Pages 59-98
    2. Jean M. Banks, Elizabeth Y. Brechany, William W. Christie, Edward A. Hunter, D. Donald Muir
      Pages 99-112
    3. Gerry F. Amantea, Vesna N. Furtula, Ho Yeon Choi, Louis C. Laleye, Shuryo Nakai
      Pages 113-122
    4. J. Antonio Torres, Jorge Bouzas, Constance Kirby, Sergio F. Almonacid Merino, Carlos A. Kantt, Ricardo Simpson et al.
      Pages 123-159
  4. Proteolysis During Ripening

    1. P. F. Fox, P. L. H. McSweeney, T. K. Singh
      Pages 161-194
    2. Edyth L. Malin, Michael H. Tunick, Philip W. Smith, Virginia H. Holsinger
      Pages 237-246
  5. Molecular and Ultrastructure of Cheese

    1. Barbara L. Armbruster, Steven Chastain, Nitin Desai
      Pages 277-294
    2. Peter H. Cooke, Michael H. Tunick, Edyth L. Malin, Philip W. Smith, Virginia H. Holsinger
      Pages 311-320
    3. David W. Everett, Kexiang Ding, Norman F. Olson, Sundaram Gunasekaran
      Pages 321-330
  6. Technological and Nutritional Aspects of Reduced-Fat Cheese

    1. Mark E. Johnson, Carol M. Chen
      Pages 331-337
    2. V. H. Holsinger
      Pages 339-344
    3. K. Rajinder Nauth, Debora Ruffie
      Pages 345-357
    4. John Lelièvre
      Pages 359-365
    5. David J. Armstrong, Nannie H. Rainey
      Pages 367-370
  7. Back Matter
    Pages 383-397

About this book

Introduction

Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.

Keywords

biology chemistry food genetics molecular biology

Editors and affiliations

  • Edyth L. Malin
    • 1
  • Michael H. Tunick
    • 1
  1. 1.Agricultural Research ServiceUnited States Department of AgriculturePhiladelphiaUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-1913-3
  • Copyright Information Plenum Press, New York 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-5782-7
  • Online ISBN 978-1-4615-1913-3
  • Series Print ISSN 0065-2598
  • Buy this book on publisher's site
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