Microbiology and Biochemistry of Cheese and Fermented Milk

1. Front Matter

   Pages i-xviii

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2. Rennets: their role in milk coagulation and cheese ripening

   • P. F. Fox, P. L. H. McSweeney

   Pages 1-49

3. Classification and identification of bacteria important in the manufacture of cheese

   • B. A. Law, E. B. Hansen

   Pages 50-56

4. Microbiology and technology of fermented milks

   • A. Y. Tamime, V. M. E. Marshall

   Pages 57-152

5. Physiology and biochemistry of fermented milks

   • V. M. E. Marshall, A. Y. Tamime

   Pages 153-192

6. Flavour and texture in soft cheese

   • J.-C. Gripon

   Pages 193-206

7. Flavour and texture in low-fat cheese

   • Y. Ardö

   Pages 207-218

8. Control and enhancement of flavour in cheese

   • M. El Soda

   Pages 219-252

9. The chemical and biochemical basis of cheese and milk aroma

   • G. Urbach

   Pages 253-298

10. Proteolytic systems of dairy lactic acid bacteria

    • F. Mulholland

    Pages 299-318

11. Molecular genetics of dairy lactic acid bacteria

    • M. J. Gasson

    Pages 319-340

12. Sensory evaluation of dairy flavours

    • J. Bakker

    Pages 341-362

13. Back Matter

    Pages 363-365

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The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other. We tried to present the state of the art in pre­ competitive research in a predigested, yet scientifically coherent form, and relate it to the marketable properties of fermented dairy products. In this way, researchers could use the book to mentally step back from their specializations and see how far they had progressed as a community; at the same time we hoped that R&D-based companies could use it to assess the utility (or lack of it) of the research output in setting out their research acquisition strategy for product improvement and innovation. In a sense, the first edition could claim to have initiated Technology Foresight in its limited field before Government caught the idea, and it certainly gave the science base an opportunity to display its talents and resources as a potential source of wealth creation, well before this became an 'official' function of publicly funded science and technology. Thus, the first edition was intended as a progressive move within the growing science and technology literature, and judged by its market success, it seems to have served precisely that purpose.

• biochemistry
• biotechnology
• chemistry
• microbiology
• processing

• Reading Laboratory, Institute of Food Research, Burghfield Common, Reading, Berkshire, UK

  B. A. Law

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