© 1999

Cheese: Chemistry, Physics and Microbiology

Volume 2: Major Cheese Groups

  • P. F. Fox

Table of contents

  1. Front Matter
    Pages i-xiii
  2. R. C. Lawrence, J. Gilles, L. K. Creamer
    Pages 1-38
  3. P. Walstra, A. Noomen, T. J. Geurts
    Pages 39-82
  4. C. Steffen, P. Eberhard, J. O. Bosset, M. Ruegg
    Pages 83-110
  5. J. C. Gripon
    Pages 111-136
  6. A. Reps
    Pages 137-172
  7. A. Marcos, M. A. Esteban
    Pages 173-219
  8. B. Battistotti, C. Corradini
    Pages 221-243
  9. Hanne Werner, E. Waagner Nielsen, Ylva Ardö, Arnfinn Rage, Veijo Antila
    Pages 245-262
  10. A. V. Gudkov
    Pages 281-299
  11. M. H. Abd El-Salam, E. Alichanidis, G. K. Zerfiridis
    Pages 301-335
  12. Paul S. Kindstedt
    Pages 337-362
  13. T. P. Guinee, P. D. Pudja, N. Y. Farkye
    Pages 363-419
  14. J. A. Phelan, J. Renaud, P. F. Fox
    Pages 421-465
  15. Marijana Carić, Miloslav Kaláb
    Pages 467-505
  16. G. C. Kalantzopoulos
    Pages 507-553
  17. Back Matter
    Pages 555-577

About this book


The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno­ logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem­ brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno­ logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com­ prehensive compendium of scientific knowledge on cheese available.


biochemistry chemistry microbiology microorganism rheology

Editors and affiliations

  • P. F. Fox
    • 1
  1. 1.Department of Food ChemistryUniversity CollegeCorkIreland

Bibliographic information

  • Book Title Cheese: Chemistry, Physics and Microbiology
  • Book Subtitle Volume 2: Major Cheese Groups
  • Authors Patrick F. Fox
  • DOI
  • Copyright Information Springer-Verlag US 1999
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Hardcover ISBN 978-0-8342-1339-5
  • Softcover ISBN 978-1-4613-6210-4
  • eBook ISBN 978-1-4615-2800-5
  • Edition Number 2
  • Number of Pages XIII, 577
  • Number of Illustrations 0 b/w illustrations, 0 illustrations in colour
  • Topics Microbiology
    Popular Science, general
    Food Science
  • Buy this book on publisher's site
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