Research Catalog

Title

Chemistry of structure-function relationships in cheese / edited by Edyth L. Malin, Michael H. Tunick.

Publication

New York : Plenum Press, c1995.

Items in the Library & Off-site

Details

Additional Authors

• Malin, Edyth L.
• Tunick, Michael.

Description

ix, 397 p. : illus.; 26 cm.

Series Statement

Advances in experimental medicine and biology ; v. 367

Uniform Title

Advances in experimental medicine and biology ; v. 367.

Subjects

• Cheese
• Cheese > Composition > Congresses
• Congress

Genre/Form

Congress.

Bibliography (note)

• Includes bibliographical references and indexes.

Contents

• 1. Overview: Cheese Chemistry and Rheology / V. H. Holsinger -- 2. Rheology of Reduced-Fat Mozzarella Cheese / M. H. Tunick and J. J. Shieh -- 3. Rheology of Reduced-Fat Cheese Containing Fat Substitute / K. L. Mackey and N. Desai -- 4. Factors Affecting the Functional Characteristics of Unmelted and Melted Mozzarella Cheese / P. S. Kindstedt -- 5. Chemical Species in Cheese and Their Origin in Milk Components / A. R. Hill -- 6. Biogenesis of Flavour Compounds in Cheese / P. F. Fox, T. K. Singh and P. L. H. McSweeney -- 7. Cheddar Cheese Flavour and Chemical Indices: Changes During Maturation / J. M. Banks, E. Y. Brechany, W. W. Christie, E. A. Hunter and D. D. Muir -- 8. Assessment of Accelerated Cheese Ripening by Reverse-Phase HPLC / G. F. Amantea, V. N. Furtula, H. Y. Choi, L. C. Laleye and S. Nakai --
• 9. Time-Temperature Effects on Microbial, Chemical, and Sensory Changes During Cooling and Aging of Cheddar Cheese / J. A. Torres, J. Bouzas, C. Kirby, S. F. Almonacid Merino, C. E. Kantt, R. Simpson and J. R. Banga -- 10. Methods for Assessing Proteolysis During Maturation / P. F. Fox, P. L. H. McSweeney and T. K. Singh -- 11. Contribution of Milk-Clotting Enzymes and Plasmin to Cheese Ripening / N. Y. Farkye -- 12. Contribution of Lactic Acid Bacteria to Cheese Ripening / J. L. Steele -- 13. Maturation Profiles of Cheddar-Type Cheese Produced from High Heat Treatment Milk to Incorporate Whey Protein / J. M. Banks, A. J. R. Law, J. Leaver and D. S. Horne -- 14. Inhibition of Proteolysis in Mozzarella Cheese Prepared from Homogenized Milk / E. L. Malin, M. H. Tunick, P. W. Smith and V. H. Holsinger -- 15. Practical Aspects of Electron Microscopy in Cheese Research / M. Kalab --
• 16. Immunolocalization and Microstructure of Milk Proteins and Fat Mimetics / B. L. Armbruster, S. Chastain and N. Desai -- 17. Microstructure Studies of Reduced Fat Cheeses Containing Fat Substitute / N. Desai and J. Nolting -- 18. Influence of Casein Peptide Conformations on Textural Properties of Cheese / E. L. Malin and E. M. Brown -- 19. Electron-Density Patterns in Low-Fat Mozzarella Cheeses During Refrigerated Storage / P. H. Cooke, M. H. Tunick, E. L. Malin, P. W. Smith and V. H. Holsinger -- 20. Applications of Confocal Microscopy to Fat Globule Structure in Cheese / D. W. Everett, K. Ding, N. F. Olson and S. Gunasekaran -- 21. Technology of Manufacturing Reduced-Fat Cheddar Cheese / M. E. Johnson and C. M. Chen -- 22. Nutritional Aspects of Reduced-Fat Cheese / V. H. Holsinger -- 23. Microbiology and Biochemistry of Reduced-Fat Cheese / K. R. Nauth and D. Ruffie -- 24. Whey Protein in Cheese - An Overview / J. Lelievre --
• 25. Reduced-Fat Cheese: Regulations and Definitions / D. J. Armstrong and N. H. Rainey -- 26. Improving the Sensory Characteristics of Reduced-Fat Cheese / V. V. Mistry.

ISBN

030644982X

LCCN

95015423

Owning Institutions

Columbia University Libraries