Topic
Cheesemaking
About: Cheesemaking is a research topic. Over the lifetime, 1836 publications have been published within this topic receiving 48916 citations. The topic is also known as: cheese production & home cheesemaking.
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TL;DR: In this article, the main forms of caprine and ovine caseino-macropeptides (CMP), which are the soluble C-terminal derivatives from the action of chymosin on β-casein during the milk clotting process of cheesemaking, have been identified and are a good source of antithrombotic peptides.
1,120 citations
Book•
01 Jun 1982
TL;DR: Cheese and fermented milk foods, Cheese and fermentedMilk foods, مرکز فناوری اطلاعات £1,000,000; اوشاوρزی £1.5m; and more than 20,000 varieties of cheese are known to have been invented.
Abstract: Cheese and fermented milk foods , Cheese and fermented milk foods , مرکز فناوری اطلاعات و اطلاع رسانی کشاورزی
1,077 citations
01 Jan 1993
TL;DR: In this paper, the authors present an overview of the chemistry of cheese and its properties, including physical, chemical, and biological aspects, as well as the application of Membrane Separation.
Abstract: Volume 1: Cheese: An Overview. General and Molecular Aspects of Rennets. The Enzymatic Coagulation of Milk. Secondary (Non-Enzymatic) Phase of Rennet Coagulation and Post. Coagulation Phenomena. The Syneresis of Curd Cheese Starter Cultures. Salt in Cheese: Physical, Chemical and Biological Aspects. Cheese Rheology. Cheese: Methods of Chemical Analysis. Biochemistry of Cheese Ripening. Water Activity in Cheese in Relation to Composition, Stability and Safety. Growth and Survival of Undesirable Bacteria in Cheese. Application of Membrane Separation. Technology for Cheese Production. Acceleration of Cheese Ripening. Nutritional Aspects of Cheese. Index. Volume 2: Cheddar Cheese And Related Dry Salted Cheese Varieties. Dutch-Type Varieties. Swiss-Type Varieties. Mold-Ripened Cheeses. Bacterial Surface Ripened Cheeses. Iberian Cheeses. Italian Cheeses. Ripened Cheese Varieties Native to the Balkan Countries. Cheese of the Former USSR. Domiati and Feta Type Cheeses. Mozzarella and Pizza Cheese. Fresh Acid Curd Cheese Varieties. Some Non-European Cheese Varieties. Processed Cheese Products from Ewe's and Goat's Milk. Index.
1,008 citations
TL;DR: Developments in this area have recently undergone a major revolution through the development of a range of molecular techniques, which enable rapid identification of individual isolates to species and strain level and should lead to major advances in understanding this complex microbial ecosystem and its impact on cheese ripening and quality in the coming years.
743 citations
TL;DR: Several applications have been successfully developed, especially for intensifying or diversifying cheese flavour by controlling amino acid transamination and their importance in the formation of aroma compounds has been demonstrated by using isogenic strains lacking each enzyme.
651 citations