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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.
The contributions in this volume were first presented at a
symposium organized by the editors and held at the 214th National
Meeting of the American Chemical Society in Las Vegas in September,
1997. The symposium was sponsored by the ACS Division of
Agricultural and Food Chemistry and covered recent developments of
interest in food analysis. Many changes have occurred since the
standard textbooks on food analysis were published: E. coli 0 157:
H7 has leaped into prominence, requiring new and rapid methods of
detection; MALDI-MS was developed and used in food analysis for the
first time; elec tron microscopy, fluorescence spectroscopy, and
electrorheology have been applied to cheese, bread, meat, and
chocolate, new methods for monitoring and predicting shelf life
have been introduced; new techniques for determining the
composition of food have evolved. This book includes many emerging
approaches which food scientists may find useful and probably will
not find in a textbook. The editors thank the authors whose work is
presented in these chapters, the Divi sion of Agricultural and Food
Chemistry for agreeing to hold the symposium, and our edi tors at
Kluwer Academic I Plenum Publishers whose assistance made our task
easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v
CONTENTS Physical Properties I. Transmission Electron Microscopic
Imaging of Casein Submicelle Distribution in Mozzarella Cheese . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin,
Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . ."
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.
The contributions in this volume were first presented at a
symposium organized by the editors and held at the 214th National
Meeting of the American Chemical Society in Las Vegas in September,
1997. The symposium was sponsored by the ACS Division of
Agricultural and Food Chemistry and covered recent developments of
interest in food analysis. Many changes have occurred since the
standard textbooks on food analysis were published: E. coli 0 157:
H7 has leaped into prominence, requiring new and rapid methods of
detection; MALDI-MS was developed and used in food analysis for the
first time; elec tron microscopy, fluorescence spectroscopy, and
electrorheology have been applied to cheese, bread, meat, and
chocolate, new methods for monitoring and predicting shelf life
have been introduced; new techniques for determining the
composition of food have evolved. This book includes many emerging
approaches which food scientists may find useful and probably will
not find in a textbook. The editors thank the authors whose work is
presented in these chapters, the Divi sion of Agricultural and Food
Chemistry for agreeing to hold the symposium, and our edi tors at
Kluwer Academic I Plenum Publishers whose assistance made our task
easier. Michael H. Tunick Samuel A. Palumbo Pina M. Fratamico v
CONTENTS Physical Properties I. Transmission Electron Microscopic
Imaging of Casein Submicelle Distribution in Mozzarella Cheese . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . Michael H. Tunick, Peter H. Cooke, Edyth L. Malin,
Philip W. Smith, and V. H. Holsinger 9 2. Confocal Microscopy of
Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . ."
Edited and authored by world experts, this book covers the newest
areas of research into cheese manufacture and engineering, as well
as the latest developments concerning properties and structure.
Information dealing with cheese manufacture includes starter and
adjunct cultures, nonstarter lactic acid bacteria, coagulants,
novel processing techniques, and ripening. The chapters on cheese
properties explain rheology, microscopy, flavours, and other
topics. Comparisons of cheese made from milk of various mammals and
of artisanal and large-scale cheese manufacturing including vegan
cheeses are included. Providing a useful source of facts and
information for scientists, cheesemakers, and students, the book
covers the ever-expanding field of cheese production, technology,
and analysis. Cheesemakers large and small must respond to changing
consumer demands and interests. This book informs the knowledge
base in cheese chemistry and scientific advances in these areas.
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