Chemistry of Structure - Function Relationships in Cheese

Edyth L Malin

ISBN 10: 030644982X / ISBN 13: 9780306449826

Published by Springer Nature Jun 1995, 1995

About this Item

Neuware - Physical Chemistry of Cheese Texture.- 1. Overview: Cheese Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat Substitute.- 4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation.- 8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial, Chemical, and Sensory Changes During Cooling and Aging of Cheddar Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing Proteolysis During Maturation.- 11. Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein.- 14. Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and Ultrastructure of Cheese.- 15. Practical Aspects of Electron Microscopy in Cheese Research.- 16. Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics.- 17. Microstructure Studies of Reduced Fat Cheeses Containing Fat Substitute.- 18. Influence of Casein Peptide Conformations on Textural Properties of Cheese.- 19. Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20. Applications of Confocal Microscopy to Fat Globule Structure in Cheese.- Technological and Nutritional Aspects of Reduced-Fat Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23. Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese: Regulations and Definitions.- 26. Improving the Sensory Characteristics of Reduced-Fat Cheese.- Contributors.

Seller Inventory # 9780306449826

Bibliographic Details

• Title: Chemistry of Structure - Function Relationships in Cheese
• Publisher: Springer Nature Jun 1995
• Publication Date: 1995
• Language: English
• ISBN 10: 030644982X
• ISBN 13: 9780306449826
• Binding: Buch
• Condition: Neu
• Dimensions: 260W x 183H x 28D millimeters 260 millimeters width by 183 millimeters height by 28 millimeters depth
• Weight: 961 grams

About this title

Synopsis

Physical Chemistry of Cheese Texture.- 1. Overview: Cheese Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella Cheese.- 3. Rheology of Reduced-Fat Cheese Containing Fat Substitute.- 4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese.- Chemical Origins of Cheese Flavor.- 5. Chemical Species in Cheese and Their Origin in Milk Components.- 6. Biogenesis of Flavour Compounds in Cheese.- 7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation.- 8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC.- 9. Time-Temperature Effects on Microbial, Chemical, and Sensory Changes During Cooling and Aging of Cheddar Cheese.- Proteolysis during Ripening.- 10. Methods for Assessing Proteolysis During Maturation.- 11. Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening.- 12. Contribution of Lactic Acid Bacteria to Cheese Ripening.- 13. Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein.- 14. Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk.- Molecular and Ultrastructure of Cheese.- 15. Practical Aspects of Electron Microscopy in Cheese Research.- 16. Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics.- 17. Microstructure Studies of Reduced Fat Cheeses Containing Fat Substitute.- 18. Influence of Casein Peptide Conformations on Textural Properties of Cheese.- 19. Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage.- 20. Applications of Confocal Microscopy to Fat Globule Structure in Cheese.- Technological and Nutritional Aspects of Reduced-Fat Cheese.- 21. Technology of Manufacturing Reduced-Fat Cheddar Cheese.- 22. Nutritional Aspects of Reduced-Fat Cheese.- 23. Microbiology and Biochemistry of Reduced-Fat Cheese.- 24. Whey Protein in Cheese - An Overview.- 25. Reduced-Fat Cheese: Regulations and Definitions.- 26. Improving the Sensory Characteristics of Reduced-Fat Cheese.- Contributors.