Cheese technology:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English German |
| Veröffentlicht: |
Freising
Selbstverl.
2009
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | [28], 930 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9783000210389 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
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| 003 | DE-604 | ||
| 005 | 20100423 | ||
| 007 | t | ||
| 008 | 100212s2009 ad|| |||| 00||| eng d | ||
| 015 | |a 10,B06 |2 dnb | ||
| 016 | 7 | |a 999803573 |2 DE-101 | |
| 020 | |a 9783000210389 |c Pp. |9 978-3-00-021038-9 | ||
| 035 | |a (OCoLC)643949188 | ||
| 035 | |a (DE-599)DNB999803573 | ||
| 040 | |a DE-604 |b ger |e rakddb | ||
| 041 | 1 | |a eng |h ger | |
| 049 | |a DE-12 |a DE-M49 |a DE-1029 | ||
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| 082 | 0 | |a 637.3 |2 22/ger | |
| 084 | |a 630 |2 sdnb | ||
| 100 | 1 | |a Kammerlehner, Josef |e Verfasser |0 (DE-588)1028847750 |4 aut | |
| 240 | 1 | 0 | |a Käsetechnologie |
| 245 | 1 | 0 | |a Cheese technology |c Josef Kammerlehner. Transl. by Axel Mixa |
| 264 | 1 | |a Freising |b Selbstverl. |c 2009 | |
| 300 | |a [28], 930 S. |b Ill., graph. Darst. |c 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Literaturangaben | ||
| 650 | 0 | 7 | |a Käse |0 (DE-588)4029176-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Käseherstellung |0 (DE-588)4162991-7 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Käseherstellung |0 (DE-588)4162991-7 |D s |
| 689 | 0 | 1 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 1 | 1 | |a Käse |0 (DE-588)4029176-5 |D s |
| 689 | 1 | |8 1\p |5 DE-604 | |
| 856 | 4 | 2 | |m DNB Datenaustausch |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018925580&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 883 | 1 | |8 1\p |a cgwrk |d 20201028 |q DE-101 |u https://d-nb.info/provenance/plan#cgwrk | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-018925580 | |
Datensatz im Suchindex
| _version_ | 1814245915651735552 |
|---|---|
| adam_text |
CONTENTS
CHAPTER
PAGE
1
INTRODUCTION
-
BASICS
1
42
PAGES
7
FIGURES
24
TABLES
2
RENNET
CHEESE
(COW
'
S
MILK
CHEESE)
-
2.1
MILK-RAW
MILK
43
37
PAGES
7
FIGURES
15
TABLES
-
2.2
CHEESE
MILK
(MILK
FOR
CHEESEMAKING)
80
83
PAGES
36
FIGURES
31
TABLES
-
2.3
ADDITIVES
(CHEESE
ADDITIVES)
163
70
PAGES
6
FIGURES
20
TABLES
-
2.4
CHEESE
PROCESSING
-
FROM
RENNETING
TO
FORMING
OF
CURD
233
70
PAGES
47
FIGURES
24
TABLES
-
2.5
"RAW
CHEESE
"
(DRAINAGE,
TURNING,
PRESSING
AND
SALTING)
303
33
PAGES
12
FIGURES
11
TABLES
-
2.6
CHEESE
RIPENING
(RIPENING
ROOMS,
-CLIMATE,
CHEESE
STORAGE
TREATMENT)
336
63
PAGES
9
FIGURES
13
TABLES
-
2.7
RENNET
CHEESE
PACKAGING
399
19PAGES
STABLES
-
2.8
CHEESE
YIELD,-VARIETIES,-TYPES,
PROCESS
FLOW
SHEETS
418
78
PAGES
1
FIGURE
14
TABLES
20
PROCESS
FLOW
SHEETS
-
2.9
SENSORY,
-ANALYSIS,
QUALITY,
QUALITY
ASSURANCE,
CHEESE
DEFECTS
496
129
PAGES
13
FIGURES
22
TABLES
3
FRESH
CHEESE
-
FRESH
CHEESE
PREPARATIONS
625
69
PAGES
27
FIGURES
22
TABLES
4
ACID
CURD
CHEESE
(RIPENED)
694
34
PAGES
5
FIGURES
12
TABLES
5
COOKED
CHEESE
728
14PAGES
3
FIGURES
4
TABLES
6
PROCESSED
CHEESE-PROCESSED
CHEESE
PREPARATIONS
742
57
PAGES
11
FIGURES
LOTABLES
7
WHEY
CHEESE-ZIGER
CHEESE
(WHEY
ZIGER
RESP.
WHEY
PROTEIN
CHEESE
799
MILK
ZIGER
CHEESE)
15
PAGES
9
FIGURES
5
TABLES
8
WHEY-WHEY
PRODUCTS
814
50PAGES
9
FIGURES
23
TABLES
9
CHEESE
FROM
DIFFERENT
TYPES
OF
MILK
864
45
PAGES
1
FIGURE
12
TABLES
TOTAL:
908
PAGES
203
FIGURES
269
TABLES
20
PROCESS
FLOW
SHEETS
1
INTRODUCTION
-
BASICS
.
1
1.1
ORIGIN
OFTHE
WORDS
YYKASE
"
(CHEESE)
AND
YYQUARK
"
(QUARG)
.
1
1.2
HISTORICAL
BACKGROUND
.
1
1.3
DEFINITION
OF
SPECIFIC
TERMS
.
2
1.3.1
CHEESE
.
2
1.3.2
TECHNOLOGY
.
3
1.3.3
FOOD
TECHNOLOGY
.
3
1.3.4
PROCESSING
AND
MANUFACTURING
TECHNOLOGY
.
3
1.4
CHEESE
TECHNOLOGY
.
3
1.4.1
UNIT
OPERATIONS
OF
CHEESE
TECHNOLOGY
.
5
1.4.1.1
HEAT
EXCHANGE
(HEAT
TRANSFER)
.
5
1.4.1.2
BLENDING
.
6
1.4.1.3
CUTTING
/
SIZE
REDUCTION
/
BREAKING
UP
.
7
1.4.1.4
SEPARATION
.
7
1.4.1.5
STORAGE
.
8
1.4.1.6
TRANSPORTATION
.
8
1.4.2
UNIT
PROCESSES
-
CHEMICAL
AND
PHYSICAL
PROCESSES
.
10
1.4.2.1
FERMENTATION
.
10
1.4.2.2
AGGREGATION
-
DESAGGREGATION
.
10
1.4.2.3
COAGULATION
.
11
1.4.2.4
GEL
CONTRACTION
.
11
1.4.2.5
HYDRATION,
DEHYDRATION,
RESORPTION
.
11
1.4.2.6
ELECTROLYTIC
PROCESSES
AND
EFFECTS
.
12
1.4.2.7
ION
EXCHANGE
.
12
1.4.2.8
DIFFUSION
.
13
1.4.2.9
HYDROLYSIS
.
13
1.4.2.10
ACIDIFICATION,
BUFFERING,
NEUTRALISATION
AND
ALKALISATION
.
14
1.4.2.11
OXIDATION,
REDUCTION
(REDOX
REDUCTION)
.
16
1.4.3
PRINCIPLES
OF
CHEESE
TECHNOLOGY
.
17
1.5
CLASSIFICATION
OF
CHEESE
.
20
1.5.1
CRITERIA
FOR
LABELLING
AND
CLASSIFICATION
OF
CHEESE
.
20
1.5.1.1
DRY
MATTER
CONTENT
-
WATER
IN
FAT-FREE
CHEESE
.
21
1.5.1.2
FAT
CONTENT
IN
DRY
MATTER
(FDM)
-
ABSOLUTE
FAT
CONTENT
(F)
.
21
1.5.1.3
LABELLING
REGULATIONS
FOR
CHEESE
-
COMMERCIAL
CLASSIFICATION
.
23
1.5.2
ORIGINS
OF
CHEESE
TYPES
AND
CLASSIFICATION
SYSTEMS
.
24
1.5.2.1
REASONS
FOR
THE
DEVELOPMENT
OF
DIFFERENT
TYPES
OF
CHEESE
.
24
1.5.2.2
CLASSIFICATION
CRITERIA:
RAW
MATERIAL,
MANUFACTURE
AND
RIPENING
.
25
1.5.2.3
CLASSIFICATION
IN
FUNCTION
OFCLOTTING
BASED
ON
CALCIUM
CONTENT
.
25
1.5.2.4
CLASSIFICATION
BASED
ON
SENSORY
CHARACTERISTICS
.
26
1.5.2.5
DIFFERENTIATION
OF
CHEESE
BASED
ON
TEXTURE
AND
CONSISTENCY
.
26
1.5.2.6
ADDITIONAL
CLASSIFICATION
SYSTEMS
.
27
1.5.2.7
THE
IDF-CHEESE-CATALOG
.
27
1.5.2.8
CLASSIFICATION
OF
CHEESE
IN
ENGLISH
TECHNICAL
CHEESE
BOOKS
.
29
1.6
CHEESE
AS
A
FOOD
.
31
1.6.1
COMPONENTS
AND
ENERGY
CONTENT
.
32
1.6.1.1
PROTEIN
.
32
1.6.1.2
FAT
.
35
1.6.1.3
CARBOHYDRATES
.
37
1.6.1.4
MINERALS
AND
TRACE
ELEMENTS
.
37
1.6.1.5
VITAMINS
.
38
1.6.2
CARIOSTATIC
POTENTIAL
OF
CHEESE
.
39
1.6.3
CHEESE
PRODUCTION
AND
CONSUMPTION
.
39
BIBLIOGRAPHY
.
41
2
RENNET
CHEESE
(COW
'
S
MILK
CHEESE)
.
43
2.1
MILK-RAW
MILK
.
43
2.1.1
RAW
MILK
.
43
2.1.1.1
MILK
COMPONENTS
AND
THEIR
SYNTHETISATION
IN
THE
UDDER
.
43
2.1.1.1.1
MILK
PROTEINS
(FRACTIONS,
GENOTYPES)
.
46
2.1.1.1.2
MILK
FAT
(FATTY
ACIDS)
.
47
2.1.1.1.3
MILK
SUGAR
.
48
2.1.1.1.4
MINOR
COMPONENTS
.
48
2.1.1.2 CONTROL
OF
COMPOSITION
AND
SUITABILITY
OF
MILK
FOR
CHEESEMAKING
AT
THE
FARM
.
50
2.1.1.2.1
COW
BREEDS
-
BREEDING,
PROTEIN
CONTENT,
FREQUENCY
OF
GENOTYPE
K-CASEIN
BB
.
50
2.1.1.2.2
COW
AND
DAIRY
HERD
MANAGEMENT
(SURROUNDINGS
AND
ANIMAL
HEALTH)
.
52
2.1.1.2.3
FEEDING
(PASTURING,
USE
OF
SILAGE
AND
DRY
FEED,
ENERGY
AND
PROTEIN
SUPPLY,
FOREIGN
AND
OBJECTIONABLE
SMELL
AND
TASTE
FLAVOUR
COMPONENTS)
.
52
2.1.1.2.4
MILKING
-
MANUAL-,
AUTOMATIC
MILKING,
CLEANING
OF
UDDER
AND
MACHINES,
TEAT
DISINFECTION
.
57
2.1.1.2.5
HEALTH
OF
THE
UDDER-CELL
CONTENT
IN
MILK
.
61
2.1.1.2.6
METHODS
OF
COOLING
AND
HOLDING
MILK
ON
THE
DAIRY
FARM
.
64
2.1.1.2.7
ADDED
WATER
IN
MILK
-
CONSEQUENCES
-
ANALYTICAL
METHODS
.
66
2.1.1.3
QUALITY
PARAMETERS,
IMPROVEMENT,
ASSURANCE
AND
CONTROL
.
67
2.1.1.3.1
QUALITY
PARAMETERS
.
67
2.1.1.3.2 QUALITY
IMPROVEMENT
AND
ASSURANCE
.
68
2.1.1.3.3
QUALITY
CONTROL
AND
TEST
METHODS
.
68
2.1.1.4
MILK
COLLECTION
AND
SAMPLING
.
70
2.1.1.4.1
TRENDS
IN
RAW
MILK
COLLECTION
.
70
2.1.1.4.2 TYPES
OF
MILK
TANKERS
AND
-HYGIENE
-
RAW
MILK
QUALITY
.
71
2.1.1.4.3
SAMPLING
AND
SAMPLE
IDENTIFICATION
.
72
2.1.2
PRODUCTION
AND
DELIVERIES
OF
COW
'
S
MILK
IN
VARIOUS
COUNTRIES
.
73
BIBLIOGRAPHY
.
75
2.2
CHEESE
MILK
(MILK
FOR
CHEESEMAKING)
.
80
2.2.1
SUITABILITY
OF
MILK
-
INFLUENCING
FACTORS
-
CONTROL
METHODS
.
80
2.2.1.1
INHIBITOR
TEST
(ABSENCE
OF
INHIBITORS)
.
81
2.2.1.1.1
INHIBITOR
TESTING
SYSTEMS
.
81
2.2.1.1.2
ANALYTICAL
DETECTION
METHODS
FOR
DISINFECTION
AND
CLEANING
AGENTS
.
82
2.2.1.2
PROCEDURES
FOR
CHECKING
ON
SUITABILITY
OF
MILK,
USEFUL
FOR
COMMERCIAL
CHEESE
DAIRIES.
83
2.2.1.2.1
ACIDIFICATION,
ACIDIFICATION
CAPABILITY
TEST
.
83
2.2.1.2.2
FERMENTATION
AND
RENNET
FERMENTATION
TEST
.
83
2.2.1.2.3
LUCERNE
TEST
(=
ACIDITY
IN
FERMENTATION
TEST)
(FAM,
NOW
ALP)
.
84
2.2.1.2.4 REDUCTASE
TEST
.
84
2.2.1.2.5
THERMO
TEST
(=
ACIDITY
IN
PASTEURISED
FERMENTATION
SAMPLE)
.
85
2.2.1.2.6
CHEESEMAKER
TEST
FOR
THE
DETERMINATION
OF
BUTYRIC
ACID
FORMING
SPORES
.
85
2.2.1.3
PHYSICAL
PROCESS
FOR
DETERMINING
RENNET
COAGULATION
.
86
2.2.1.3.1
FORMAGRAPH
.
86
2.2.1.3.2
CLOTTER
.
87
2.2.1.3.3
PHYSICA-RHEOSWING
RSD1-1
.
87
2.2.1.3.4
GELOGRAPH-NT.
.88
2.2.1.4
STATUS
OF
MILK
AND
SUITABILITY
FOR
CHEESEMAKING
-
TEST
METHODS
.
90
2.2.1.4.1
TEMPERATURE
OF
INCOMING
MILK
.
90
2.2.1.4.2
PH-VALUE
-
ACIDITY
.
90
2.2.1.4.3
CELL
COUNT
.
91
2.2.1.4.4
TOTAL
COUNT
.
91
2.2.1.4.5
HARMFUL
OR
CONTAMINATING
GERMS
.
94
2.2.1.4.6
FAT
(FREE
FAT)
AND
PROTEIN
CONTENT
-
TEST
METHODS
.
97
2.2.1.4.7
CASEIN
FRACTIONS
.
98
2.2.1.4.8
CITRIC
ACID,
CITRATE
CONTENT
.
100
2.2.2
TREATMENT
AND
PROCESSING
OF
CHEESE
MILK
.
101
2.2.2.1
CLEANING
OFMILK
.
101
2.2.2.1.1
FILTRATION
.
101
2.2.2.1.2
CYCLONES
FOR
CLEANING
OFMILK
.
102
2.2.2.1.3
CENTRIFUGAL
CLEANING
.
103
2.2.2.2
PROCESSES
FOR
INACTIVATION,
MINIMISATION
(SEPARATION)
OR
WEAKENING
OF
MICROORGANISMS
AND
ENZYMES
.
104
2.2.2.2.1
THERMISATION
.
110
2.2.2.2.2
PASTEURISATION
(BATCH
-,
SHORT-TIME
HEATING
AND
HIGH
TEMPERATURE
HEATING)
.
111
2.2.2.2.3
DOUBLE
HEAT
TREATMENT
OF
CHEESE
MILK
.
115
2.2.2.2.4
MICROWAVE
PASTEURISATION
.
116
2.2.2.2.5
ULTRA
HIGH
HEAT
TREATMENT
.
117
2.2.2.2.6
TRANSSONIC
TREATMENT
.
117
2.2.2.2.7
ULTRASOUND
TREATMENT
.
118
2.2.2.2.8
PULSED
HIGH-ENERGY
FIELDS
FOR
GERM
INACTIVATION
.
119
2.2.2.2.9
HIGH
PRESSURE
PROCESS
.
119
2.2.2.2.10 CENTRIFUGAL
MILK
DEGERMINATION
(BACTOFUGATION)
.
122
2.2.2.2.11
MICROFILTRATION
(MF)
.
124
2.2.2.2.12
PEROXIDE-CATALASE
INACTIVATION
(PC-PROCESS)
.
129
2.2.2.2.13
LACTOPEROXIDASE-THIOCYANATE-HYDROGEN
PEROXIDE
SYSTEM
.
130
2.2.2.2.14
CO2-TREATMENT
OF
STORED
MILK
FOR
INCREASING
SHELFLIFE
.
130
2.2.2.2.15
ADDITION
OF
SALT
(SODIUM
CHLORIDE)
TO
CHEESE
MILK
.
131
2.2.2.3
OTHER
PROCESSES
FOR
OPTIMISATION
OF
CHEESE
MILK
.
131
2.2.2.3.1
HOMOGENISATION
(COMPLETE,
PARTIAL)
.
131
2.2.2.3.2 VACUUM
DEAERATION
.
132
2.2.2.3.3
LACTASE
TREATMENT
.
133
2.2.2.4
UNIFORMISATION,
TYPIFICATION
RESP.
STANDARDISATION
OF
CHEESE
MILK
.
134
2.2.2.4.1
STORAGE
(PRE-STORAGE)
OF
CHEESE
MILK
.
134
2.2.2.4.2
FAT
STANDARDISATION
.
137
2.2.2.4.3
PROTEIN
AND
DRY
MATTER
STANDARDISATION
.
139
2.2.2.4.4
STANDARDISATION
OF
DEGREE
OF
RIPENESS
(PH-VALUE)
OF
MILK
.
145
BIBLIOGRAPHY
.
152
2.3
ADDITIVES
(CHEESE
ADDITIVES)
.
163
2.3.1
ENZYMES
.
163
2.3.1.1
MILK
COAGULATION
ENZYMES
(=
COAGULANTS)
.
163
2.3.1.1.1
MANUALLY
PREPARED
RENNET
(RECUITE-,
SIRTE-RENNET)
.
165
2.3.1.1.2
INDUSTRIAL
RENNET
.
166
2.3.1.1.3
APPLICATION
OF
RENNET
VARIETIES
.
170
2.3.1.2
RIPENING
ENZYMES
.
170
2.3.1.2.1
LIPASE
.
170
2.3.1.2.2
PLASMIN
.
171
2.3.1.3
SPECIAL
ENZYMES
.
171
2.3.1.3.1
CATALASE
.
171
2.3.1.3.2 LYSOZYME
-
AFILACTYY
.
172
2.3.1.3.3
LACTASE
.
172
2.3.1.3.4
TRANSGLUTAMINASE
(TG)
.
172
2.3.2
STARTER
CULTURES
(STARTER)
.
172
2.3.2.1
INTRODUCTION
-
DESCRIPTION
.
173
2.3.2.1.1
DEFINITION
.
173
2.3.2.1.2
NUTRIENT
MEDIUM
(BIO-ACTIVATORS)
FOR
PROPAGATION
OF
STARTER
CULTURES
.
173
2.3.2.1.3
CLASSIFICATION
OF
STARTER
CULTURES
.
173
2.3.2.1.4 TASKS
OF
STARTER
CULTURES
DURING
MANUFACTURE
OF
RENNET
CHEESE
.
175
2.3.2.1.5
REQUIREMENTS
FOR
STARTER
CULTURES
.
176
2.3.2.1.6
GENETICALLY-MODIFIED
STARTER
CULTURES
.
176
2.3.2.2
STARTER
CULTURES
.
176
2.3.2.2.1
FUNCTIONS
OF
STARTER
CULTURES
.
177
2.3.2.2.2
DIFFERENTIATION
CHARACTERISTICS
OF
KEY
LACTIC
ACID
BACTERIA
.
178
2.3.2.2.3
BACTERIOPHAGES
(PHAGES)
-
PHAGE-RESISTANT
STARTER
CULTURES
.
180
2.3.2.2.4
MANUFACTURE
AND
APPLICATION
OF
STARTER
CULTURES
.
181
A)
PROPAGATION
AND
START-UP
OF
THE
CULTURE
FROM
CHEESE
FLORA
(SIRTEN
CULTURES)
.
181
B)
PURE
CULTURES
.
182
2.3.2.3
PROBIOTIC
CULTURES
.
185
2.3.2.3.1
PROBIOTIC
SPECIES
AND
STRAINS
OF
BACTERIA
-
THEIR
FUNCTIONS
.
186
2.3.2.3.2
PROBIOTIC
CULTURES
UNDER
OPERATIONAL
CONDITIONS
.
187
2.3.2.4
RIPENING,
SPECIAL
OR
UNIQUE
CULTURES
.
187
2.3.2.4.1
CHEESE
RIPENING
CULTURES
.
188
2.3.2.4.2
GEOTRICHUM
CANDIDUM
.
190
2.3.2.4.3
PROPIONIC
ACID
BACTERIA
CULTURES
.
192
2.3.2.4.4
RED
SMEAR
CULTURES
(BREVIBACTERIUM,
YEAST,
MICROCOCCUS,
LACTOBACILLUS)
.
193
2.3.2.4.5
MOULD
CULTURES
(PENICILLIUM
CAMEMBERTI,
P.
CASEICOLUM,
P.
ROQUEFORTI)
.
195
2.3.2.4.6
PROTECTIVE
CULTURES
.
200
2.3.3
PRESERVATION
AGENTS
.
202
2.3.3.1
BACTERIOSTATIC
AGENTS
.
203
2.3.3.1.1
NITRATE
.
203
2.3.3.1.2
LYSOZYME
(MURAMIDASE)
.
204
2.3.3.1.3
NISIN
.
205
2.3.3.1.4
POLYPHOSPHATES
.
205
2.3.3.2
FUNGISTATICS,
FUNGICIDES
.
205
2.3.3.2.1
NATAMYCIN
(E
235)
.
206
2.3.3.2.2
SORBIC
ACID
.
206
2.3.3.2.3
BENZOIC
ACID
.
207
2.3.4
COLORANTS
-
COLOUR
RETENTION
AGENTS
.
207
2.3.4.1
COLORANTS
FOR
DYING
OF
CHEESE
MASS
.
208
2.3.4.1.1
CAROTENOIDE
.
209
2.3.4.1.2
CHLOROPHYLL
.
210
2.3.4.1.3
COCHINEAL/CARMINIC
ACID
(E
120),
ANTHOCYANINS
(E
163)
.
210
2.3.4.1.4
VEGETABLE
CARBON
(E
153)
.
210
2.3.4.2
COLORANTS
FOR
SURFACE
TREATMENT
.
210
2.3.4.3
STAMPING
COLORANTS
.
211
2.3.5
SALT
.
211
2.3.5.1
TABLE
SALT
(COMMON
SALT,
KITCHEN
SALT)
.
211
2.3.5.1.1
TABLE
SALT
VARIETIES
.
211
2.3.5.1.2
PROPERTIES
AND
APPLICATION
OF
TABLE
SALT
.
212
2.3.5.1.3
REACTIONS
OF
SALT
IN
SALTED
RENNET
CHEESE
.
212
2.3.5.1.4
IODISED
TABLE
SALT
.
214
2.3.5.1.5
FLUORIDATED
IODISED
TABLE
SALT
.
214
2.3.5.2
TABLE
SALT
SUBSTITUTES
.
214
2.3.5.3
SPECIAL
SALT
.
215
2.3.5.3.1
CALCIUM
CHLORIDE
.
215
2.3.5.3.2
CALCIUM
PHOSPHATE
[CA
3
(PO
4
)
2
]
.
216
2.3.5.3.3
CITRATE
.
216
2.3.5.3.4
PHOSPHATE
.
216
2.3.5.3.5
CALCIUM
HYDROXIDE
+
PHOSPHORIC
ACID
.
216
2.3.6
SPECIFIC
ADDITIVES
AND
SUBSTITUTES
.
217
2.3.6.1
THICKENING
AND
GELLING
AGENTS
.
217
2.3.6.1.1
GELATIN
.
217
2.3.6.1.2
STARCH
PRODUCTS
.
218
2.3.6.1.3
VEGETABLE
GUMS
.
218
2.3.6.1.4
CARRAGEENAN
.
219
2.3.6.2
MILK
FAT
SUBSTITUTES
AND
FAT-LIKE
SUBSTANCES
.
219
2.3.6.2.1
MILK
FAT
SUBSTITUTES
.
219
2.3.6.2.2
FAT-LIKE
SUBSTANCES
.
220
A)
PROTEIN
(WHEY
PROTEIN)
.
220
B)
STARCH
.
221
C)
MICROCRYSTALINE
CELLULOSE
(MCM)
.
221
D)
OTHER
FAT-LIKE
SUBSTANCES
.
221
2.3.7
ADDITION
OF
HERBS
AND
SPICES
(CHEESE
PREPARATIONS)
.
221
2.3.7.1
INFLUENCE
OF
ADDED
HERBS
AS
WELL
AS
FRUITS
AND
VEGETABLE
ON
CHEESE
.
221
2.3.7.1.1
INFLUENCE
OFHERBS
.
221
2.3.7.1.2 INFLUENCE
OF
FRUITS
AND
VEGETABLES
.
222
2.3.7.2 USE
OF
SEASONALLY
AVAILABLE
FRESH
VEGETABLE
PRODUCTS
.
222
2.3.8
WATER
.
224
2.3.8.1
BASICS
.
224
2.3.8.1.1
FUNCTIONS
AND
EFFECTS
OF
WATER
.
224
2.3.8.1.2 QUALITY
REQUIREMENTS
OF
WATER
.
224
2.3.8.2
WATER
PROCUREMENT
AND
TREATMENT
.
225
2.3.8.2.1
PRE-CLEANING
.
225
2.3.8.2.2 REMOVAL
OF
DISSOLVED
SOLIDS
.
226
2.3.8.2.3
INACTIVATION
AND
ELIMINATION
OF
MICROORGANISMS
(DISINFECTION)
.
226
2.3.8.2.4
WATER
SOFTENING
AND
CORROSION
PREVENTION
.
226
BIBLIOGRAPHY
.
227
2.4
CHEESE
PROCESSING
-
FROM
RENNETING
TO
FORMING
OF
CURD
.
233
2.4.1
BASICS
OF
PROTEIN
CHEMISTRY
.
233
2.4.1.1
CASEIN
.
233
2.4.1.1.1
STRUCTURE
OF
A
CASEIN
MICELLE
.
233
2.4.1.1.2 PROPERTIES
OF
CASEIN
.
234
2.4.1.2
WHEY
PROTEIN
.
235
2.4.1.2.1
STRUCTURE
OF
WHEY
PROTEIN
.
235
2.4.1.2.2
ATTRIBUTES
OF
WHEY
PROTEIN
.
235
2.4.2
RENNETING
OF
CHEESE
MILK
.
235
2.4.2.1
USE
OF
MILK
COAGULATION
ENZYMES
.
236
2.4.2.1.1
DOSAGE
OF
RENNET
.
236
2.4.2.1.2 DILUTION
AND
DISSOLVING
OF
RENNET
.
237
2.4.2.2
STATUS
OF
CHEESE
MILK
.
237
2.4.2.2.1
TEMPERATURE
.
237
2.4.2.2.2
PH-VALUE
(ACIDITY)
.
238
2.4.2.3
ADDITION
OF
RENNET
SOLUTION
TO
CHEESE
MILK
.
239
2.4.2.3.1
IN
ARTISANAL
CHEESE
DAIRIES
.
239
2.4.2.3.2
IN
MECHANISED
CHEESE
DAIRIES
.
239
2.4.3
RENNET
COAGULATION
OF
MILK
TO
GEL
-
GEL
FIRMNESS
.
240
2.4.3.1
MECHANISM
OF
GEL
FORMATION
.
240
2.4.3.1.1
PRIMARY
PHASE
(ENZYMATIC
PHASE)
.
241
2.4.3.1.2
SECONDARY
PHASE
(COAGULATION
PHASE)
.
241
2.4.3.1.3
TERTIARY
PHASE
(SOLIDIFICATION
PHASE
AND
SYNERESIS)
.
242
2.4.3.1.4
THEORY
OF
GEL
FORMATION
.
243
2.4.3.2
INFLUENCING
FACTORS
IN
THE
DEVELOPMENT
OF
GEL
FORMATION
AND
STRUCTURE
.
244
2.4.3.2.1
MILK
COMPOSITION
-
ADJUSTMENTS
.
245
A)
CALCIUM
CONTENT,
CACL2-ADDITION
AND
PH-VALUE
.
245
B)
IONS,
ANIONS
.
247
C)
CASEINVARIANTS
.
247
D)
DRY
MATTER,
PROTEIN,
CASEIN
CONTENT
.
247
E)
INDIVIDUAL
FACTORS
.
247
F)
FAT
CONTENT
OFMILK
.
248
2.4.3.2.2
MILK
TREATMENT
.
249
A)
CONCENTRATION
(ULTRAFILTRATION,
MICROFILTRATION)
.
249
B)
COMPLETE
AND
PARTIAL-FLOW
HOMOGENISATION
.
250
C)
HEATING
-
PRECIPITATION
OF
INSOLUBLE
CALCIUM
SALTS
-
WHEY
PROTEINS
DENATURATION
.
250
D)
COOLING
.
251
E)
LACTOSE
HYDROLYSIS,
PC-TREATMENT,
BACTOFUGATION
.
251
2.4.3.2.3
ADDITIVES
.
252
2.4.4
CURD
PREPARATION,
-TREATMENT,
-CHECK,
-FORMING
.
252
2.4.4.1
BASICS
.
253
2.4.4.1.1
DISTRIBUTION
OF
SERUM
IN
RENNET
GEL
.
253
2.4.4.1.2
GEL
CONTRACTION
(SHRINKAGE
-*
SYNERESIS)
.
253
2.4.4.2
GEL
FIRMNESS
-
MEASURING
METHODS
.
255
2.4.4.2.1
MANUAL
PROCEDURES
.
255
2.4.4.2.2
PHYSICAL
PROCEDURES
.
256
2.4.4.2.3
MATURITY
IN
FUNCTION
OF
CHEESE
VARIETY
AND
CUTTING
DEVICES
.
257
2.4.4.3
TECHNIQUES
FOR
CUTTING
RENNET
GEL
INTO
CURD
.
257
2.4.4.3.1
MANUAL
TECHNIQUES
.
257
2.4.4.3.2
MECHANICAL
TECHNIQUES
.
260
2.4.4.4
PROCESSING,
TREATMENT
AND
TESTING
OF
CURD
.
264
2.4.4.4.1
SETTLING
OF
CURD
.
264
2.4.4.4.2
WARPING,
PULLING-OVER
.
264
2.4.4.4.3
STIRRING
OF
WHEY/CURD
MIXTURE
.
265
2.4.4.4.4
REDUCTION
OF
LACTOSE
CONTENT
BY
ADDITION
OF
WATER
OR
LACTOSE-FREE
WHEY
.
267
2.4.4.4.5
HEATING
RESP.
POST-HEATING
OR
BURNING
OF
CURD
.
268
2.4.4.4.6
COOLING
OF
CURD
RESP.
CURD
MASS
.
270
2.4.4.4.7
SALTING
OF
CURD
.
271
2.4.4.4.8 FREEZING
OF
CURD
.
272
2.4.4.4.9
TECHNICAL
TERMS
FOR
SOME
CHEESEMAKING
PROCESSES
.
272
A)
SYNERESIS,
WHEY
DRAINAGE
.
272
B)
PRE-CHEESEMAKING
.
272
C)
POST-CHEESEMAKING
.
273
2.4.4.5
TESTING
OF
CURD
.
274
2.4.4.5.1
ACIDIFICATION
OF
CURD
.
274
2.4.4.5.2
CURD
SIZE
-
MINI
GEL
PARTICLE
("CHEESE
DUST
"
)
.
276
2.4.4.5.3
CURD
FIRMNESS
.
279
2.4.4.6
FORMING
OF
CURD
INTO
"RAW
CHEESE"
.
280
2.4.4.6.1
CHEESE
MOLDS,
FORMING
DEVICES,
CURD
DRAINAGE
.
282
2.4.4.6.2
TRANSPORT
OF
WHEY/CURD
MIXTURE
TO
MOLDS
AND
MOLDING
INSTALLATIONS
.
285
2.4.4.6.3
PORTIONING
OF
CURD
INTO
MOLDS
.
285
2.4.4.6.4
FUSION
OF
CURD
-
INFLUENCES
.
286
2.4.4.6.5
FORMS
OF
ACIDIFIED
AND
SALTED
CURD
RESP.
CURD
MASS
FLAKES
.
288
2.4.4.6.6
MOLDING
OF
ACIDIFIED
AND
HEAT-PLASTICISED
CURD
.
289
2.4.5
NEW
TECHNOLOGIES
FOR
THE
MANUFACTURE
OF
CHEESE
RESP.
RIPENED
MILK
GELS
.
290
2.4.5.1
CHEESE
FROM
ULTRAFILTRATION
(UF)-CONCENTRATE
.
290
2.4.5.2
SOFT
AND
SEMI-HARD
CHEESE
FROM
MICROFILTERED
CONCENTRATED
MILK
.
292
2.4.5.3
SOFT
AND
SEMI-HARD
CHEESE
WITH
WHEY
PROTEIN
PARTICLES
.
292
2.4.5.4
UHT-TREATMENT,
COMBINED
WITH
MEMBRANE
SEPARATION
FOR
THE
MANUFACTURE
OF
CHEESE
-
FML-PROCESS
.
294
2.4.5.5
CONTINUOUS
CHEESE
PRODUCTION
USING
MEMBRANE
FILTRATION
TECHNOLOGY
(HF-FINNATEC)
.
296
2.4.5.6 THERMAL
AND
HYDROSTATIC
INDUCED
RIPENED
MILK
GELS
.
297
BIBLIOGRAPHY
.
298
2.5
"RAW
CHEESE
"
(DRAINAGE,
TURNING,
PRESSING
AND
SALTING)
.
303
2.5.1
"RAW
CHEESE
"
IN
DRAINAGE
ROOMS
RESP.
CLIMATE-CONTROLLED
CONVEYORS
.
303
2.5.1.1
CLIMATE
DURING
SOLIDIFICATION
PHASE
-
ACIDIFICATION
AND
WHEY
DISCHARGE
.
303
2.5.1.2
TURNING
OVER
OF
CHEESE
.
304
2.5.2
PRESSING
OF
CHEESE
.
307
2.5.2.1
AUTO-PRESSING
.
307
2.5.2.2
MECHANICAL,
PNEUMATIC
RESP.
HYDRAULIC
PRESSING
.
308
2.5.2.2.1
PRESSURE
-
BASICS
.
309
2.5.2.2.2
PRE-PRESSING
.
310
2.5.2.2.3
PRESSING
IN
INDIVIDUAL
MOLDS
.
311
2.5.2.2.4
PRESSING
OF
CLOTH-WRAPPED
CHEESE
OR
IN
CLOTH-LESS
PERFORAFORMS
.
312
2.5.2.2.5
DIRECTION
OF
PRESSURE
APPLICATION
.
312
2.5.2.2.6
PRESSING
TEMPERATURE
-
ACIDIFICATION
-
MOISTURE
CONTENT
AND
DISTRIBUTION
.
313
2.5.2.2.7
PRESSURE
FORCES
AND
PRESSING
TIME
.
314
2.5.2.2.8 TURNING
AND
PRESSURE
RELIEF
DURING
PRESSING
OF
CHEESE
.
316
2.5.3
SALTING
.
317
2.5.3.1
SALTING
OF
CURD
RESP.
FLAKED
CURD
MASS
.
318
2.5.3.2
DRY
SALTING
OF
CHEESE
.
319
2.5.3.2.1
MANUAL
DRY
SALTING
.
319
2.5.3.2.2
MECHANISED
DRY
SALTING
(BY
MACHINES)
.
319
2.5.3.3
SALTING
IN
BRINE
.
320
2.5.3.3.1
PREPARATION
OF
A
NEW
BRINE
SOLUTION
-
STANDARD
VALUES
.
320
A)
SALT
CONCENTRATION
.
320
B)
ACIDITY
OR
PH-VALUE
.
320
C)
CA-CONTENT
.
321
D)
TEMPERATURE
.
321
E)
CULTURE
ADDITIONS
.
321
F)
SPECIAL
ADDITIVES
.
321
2.5.3.3.2
REGENERATION
OF
BRINE
.
322
A)
SEPARATION
SEDIMENT
-
BRINE
.
322
B)
INCREASING
SALT
CONTENT
BY
CONCENTRATION
.
322
C)
ADJUSTING
ACIDITY
OFBRINE
.
323
D)
TOTAL
COUNT
REDUCTION
.
323
2.5.3.3.3
DIFFUSION
PROCESSES
DURING
SALTING
.
325
2.5.3.3.4
CALCULATION
OF
REQUIRED
SALTING
TIME
RESP.
SALT
CONTENT
IN
CHEESE
.
325
2.5.3.3.5
GUIDELINES
FOR
SALTING
OF
CHEESE
VARIETIES
IN
BRINE
.
328
2.5.3.4
SALT
CONTENT
OF
CHEESE
.
329
2.5.3.4.1
SALT
CONCENTRATION
IN
CHEESE
(SACH)
.
329
2.5.3.4.2
BRINE
CONCENTRATION
IN
CHEESE
(BRCCH)
.
329
2.5.3.4.3
SALT
COEFFICIENT
(CO
NAC
I)
.
330
2.5.3.5
OTHER
SALTING
PROCESSES
.
330
2.5.3.5.1
SPRAYING
OF
CHEESE
WITH
BRINE
.
330
2.5.3.5.2
VACUUM
SALTING
.
330
2.5.3.5.3
SALTING
IN
SEALED
FOIL
OR
POUCHES
(BAGS)
.
330
2.5.3.5.4
INJECTION
OF
NACL-SOLUTIONS
OR
ADDITION
OF
COMPACTED
SALT
(TABLETS)
INTO
CHEESE
.
331
2.5.3.6
SALTING
OF
"
SODIUM-REDUCED
"
CHEESE
.
331
2.5.3.6.1
REDUCTION
OF
SALT
CONTENT
.
331
2.5.3.6.2
SALTING
WITH
SALT
SUBSTITUTES
.
333
BIBLIOGRAPHY
.
333
2.6
CHEESE
RIPENING
(RIPENING
ROOMS,
CLIMATE,
CHEESE
STORAGE,
TREATMENT)
.
336
2.6.1
DRYING
OF
CHEESE
SURFACE
.
336
2.6.2
CHEESE
RIPENING
-
BASICS
.
336
2.6.2.1
FERMENTATION
-
LACTIC
ACID
FERMENTATION
(GLYCOLYSIS),
PROPIONIC
ACID
FERMENTATION
.
337
2.6.2.1.1
LACTIC
ACID
FERMENTATION
.
337
2.6.2.1.2
PROPIONIC
ACID
FERMENTATION
.
340
2.6.2.1.3
BUTYRIC
ACID
FERMENTATION
.
341
2.6.2.2
PROTEOLYSIS
(ENZYMATIC
PROTEIN
DECOMPOSITION)
.
341
2.6.2.3
LIPOLYSIS
(FAT
DECOMPOSITION)
.
344
2.6.2.4
EYE
FORMATION
.
345
2.6.2.4.1
LARGE
EYE
FORMATION
.
346
2.6.2.4.2
SMALL
ROUND
EYE
FORMATION
.
346
2.6.3
CHEESE
RIPENING
ROOMS
-
REQUIREMENTS
.
347
2.6.3.1
CHEESE
RIPENING
FACILITIES
.
347
2.6.3.1.1
RIPENING
CELLAR,
CHEESE
CELLAR
.
347
2.6.3.1.2
MOUNTAIN
CAVES
.
348
2.6.3.1.3
WIND
RIPENING
STORAGE
FACILITIES
.
348
2.6.3.1.4
ABOVEGROUND
RIPENING
ROOMS,
-STORAGE
.
348
2.6.3.2 HYGIENE
REQUIREMENTS
.
349
2.6.4
AIR
CONDITIONING,
DESIGN
AND
FUNCTION,
CLIMATISATION
SYSTEMS,
MAINTENANCE
.
349
2.6.4.1
DESIGN
AND
FUNCTIONS
OF
AIR
CONDITIONING
SYSTEMS
.
349
2.6.4.1.1
STILL
AND
CIRCULATED
AIR
FOR
COOLING
.
350
2.6.4.1.2
HEATING
.
350
2.6.4.1.3
HUMIDIFICATION
OF
AIR
.
350
2.6.4.1.4
AIR
MOVEMENT,
-
RECIRCULATION
.
350
2.6.4.1.5
FULLY
AUTOMATIC
CLIMATISATION
.
351
2.6.4.1.6
MAINTENANCE
.
351
2.6.5
RIPENING
AND
MICROCLIMATE
-
INFLUENCES
ON
CHEESE
.
352
2.6.5.1
RIPENING
AND
MICROCLIMATE,
AIR
EXCHANGE,
GUARANTEE
AND
GUIDELINES
.
352
2.6.5.1.1
RIPENING
AND
MICROCLIMATE
.
352
2.6.5.1.2 EXCHANGE
OF
AIR
BETWEEN
CHEESE
AND
AMBIENT
AIR
.
353
2.6.5.1.3
WARRANTIES
RESP.
GUIDELINES
FOR
CLIMATISATION
IN
RIPENING
ROOMS
.
353
2.6.5.2
PARAMETERS
FOR
RIPENING
CLIMATE
(TEMPERATURE,
HUMIDITY,
LEVEL
OFNH^)
FOR
CHEESE
.
354
2.6.5.2.1
TEMPERATURE
.
354
2.6.5.2.2
HUMIDITY
OF
AIR
.
354
2.6.5.2.3
AIR
MOVEMENTS
IN
CHEESE
STACKS
/
TRAYS
.
355
2.6.5.2.4
WATER
ACTIVITY
(AW-VALUE)
.
355
2.6.5.2.5
EXTERNAL
AIR
QUANTITY
.
355
2.6.5.2.6
RIPENING
HEAT
.
356
2.6.6
STORAGE
AND
TREATMENT
OF
CHEESE
DURING
RIPENING
-
GENERAL
.
356
2.6.6.1
TYPES
OF
CHEESE
STORAGE
AND
PROCESSES
IN
FUNCTION
OF
CHEESE
CHARACTERISTIC
.
357
2.6.6.1.1
CHEESE
WITH
SURFACE
MOULD
.
357
2.6.6.1.2 CHEESE
WITH
INACTIVE
SURFACE
OR
SMEAR
FORMATION
.
358
2.6.6.1.3
ARRANGEMENT
OF
TRAYS,
STORAGE
AND
LOADING
WITH
CHEESE
.
358
2.6.6.2
PROCESSING
OF
CHEESE
.
359
2.6.6.2.1
TURNING
OF
CHEESE
.
359
2.6.6.2.2 WASHING
AND
SMEARING
OF
CHEESE
.
359
2.6.7
TYPICAL
RIPENING,
STORAGE
AND
TREATMENT
OF
SPECIFIC
GROUPS
OF
CHEESE
.
361
2.6.7.1
CHEESE
WITH
LOW
MICROBIOLOGICAL
ACTIVITY
ON
SURFACE
.
361
2.6.7.1.1
HARD
CHEESE
SWISS
TYPE
.
361
2.6.7.1.2
EXTRA
HARD
CHEESE
.
363
2.6.7.1.3
HARD
CHEESE
ENGLISH
TYPE
.
364
2.6.7.1.4 SEMI-HARD
CHEESE
AND
SEMI-SOFT
CHEESE
WITHOUT
SMEAR
.
364
2.6.7.2
CHEESE
WITH
SMEAR-RIND
OR
-SKIN
.
366
2.6.7.2.1
HARD
CHEESE
.
369
2.6.7.2.2
SEMI-HARD
AND
SEMI-SOFT
CHEESE
.
369
2.6.7.2.3
SOFT
CHEESE
.
370
2.6.7.3
MOULD
CHEESE
.
370
2.6.7.3.1
CHEESE
WITH
GROWTH
OF
EDIBLE
MOULD
ON
THE
SURFACE
(WHITE
MOULD
CHEESE)
.
371
2.6.7.3.2 CHEESE
WITH
INNER
MOULD
FLORA
(BLUE-VEINED
MOULD
CHEESE)
.
372
2.6.7.3.3
CHEESE
WITH
INNER
AND
EXTERIOR
MOULD
(DOUBLE
EDIBLE
MOULD
CHEESE)
.
374
2.6.7.4
CHEESE
WITHOUT
RIND
(SKIN)
.
374
2.6.7.4.1
BRINE
CHEESE
.
374
2.6.7.4.2
CHEESE
PACKED
IN
OIL
(OLIVE
OIL),
WINE
OR
VINEGAR
.
377
2.6.7.4.3
FILM-RIPENED
CHEESE
.
377
2.6.7.5
SURFACE-COATED
CHEESE
.
380
2.6.7.5.1
CHEESE
WITH
ORGANIC
COATING
(WAX,
PARAFFIN)
.
381
2.6.7.5.2
PLASTIC
DISPERSION
-
CHEESE
COATING
.
381
2.6.7.5.3
SPECIAL
SURFACE
TREATMENT
RESP.
-COATING
.
383
2.6.7.5.4
TREATMENT
OF
CHEESE
WITH
ANTIBIOTICS,
FUNGICIDES
AND
FUNGISTATICS
.
384
2.6.8
DEGREE
OF
RIPENESS,
FLAVOUR
DEVELOPMENT,
RIPENING
ACCELERATION
.
385
2.6.8.1
DETERMINATION
OF
DEGREE
OFRIPENESS
.
385
2.6.8.1.1
CHECK
ON
PROTEIN
DECOMPOSITION
.
385
2.6.8.1.2
HEIGHT
MEASUREMENT
OF
CHEESE
.
387
2.6.8.1.3
FLAVOUR
DEVELOPMENT
-
CHECKS
.
387
2.6.8.1.4
RIPENING
ACCELERATION
.
391
BIBLIOGRAPHY
.
393
2.7
RENNET
CHEESE
PACKAGING
.
399
2.7.1
BASICS
(TERMS,
DEVELOPMENT
OF
PACKAGING,
MINIMUM
REQUIREMENTS)
.
399
2.7.1.1
TERMS
.
399
2.7.1.2
DEVELOPMENT
OF
CHEESE
PACKAGING
.
399
2.7.1.3
MINIMUM
REQUIREMENTS
FOR
CHEESE
PACKAGING
.
399
2.7.2
FUNCTIONS
OF
CHEESE
PACKAGING
.
400
2.7.2.1
PROTECTIVE
EFFECTS
.
400
2.7.2.2
VAPOUR
AND
GAS
PERMEABILITY
-
EFFECTS
.
400
2.7.2.3
OTHER
FUNCTIONS
.
401
2.7.3
REQUIREMENTS
ON
PRODUCT
(RENNET
CHEESE)
AND
PACKAGING
.
402
2.7.3.1
REQUIREMENTS
FOR
READY-TO-BE-PACKED
AND
PACKED
CHEESE
.
402
2.7.3.2
REQUIREMENTS
FOR
CHEESE
MANUFACTURERS
.
403
2.7.3.3
COMMERCIAL
REQUIREMENTS
.
404
2.7.3.4
CONSUMER
EXPECTATIONS
.
404
2.7.4
PACKAGING
MATERIAL
-
PROPERTIES
.
404
2.7.4.1
PAPER
.
404
2.7.4.2
GLASS
.
405
2.7.4.3
ALUMINIUM
.
405
2.7.4.4
CELLOPHANE
=
CELLULOSE-HYDRATE
.
405
2.7.4.5
POLYETHYLENE
(PE)
AND
POLYPROPYLENE
(PP)
.
405
2.7.4.6
POLYVINYL
CHLORIDE
(PVC)
AND
POLYVINYLIDENE
CHLORIDE
(PVDC)
.
405
2.7.4.7
POLYETHYLENE
TEREPHTHALATE
(PETP)
AND
POLYAMIDE
(PA)
.
405
2.7.4.8
POLYCARBONATE
(PC)
AND
POLYSTYRENE
(PS)
.
406
2.7.4.9
METALISED
MULTI-LAYER
LAMINATES
AND
COMBINATION
LAMINATES
.
406
2.7.4.10 SELECTION
OF
PROPER
PACKAGING
MATERIAL
.
406
2.7.5
PRIMARY
PACKAGING
FOR
MAIN
GROUPS
OF
CHEESE
.
407
2.7.5.1
WRAPPER
FOR
CHEESE
WITH
RED
SMEAR
.
407
2.7.5.2
WRAPPER
FOR
CHEESE
WITH
SURFACE
MOULD
.
408
2.7.5.3
WRAPPERS
FOR
CHEESE
WITH
WHITE
OR
BLUE-GREEN
MOULD
VEINS
.
409
2.7.5.4
PACKING
OF
CHEESE
WITH
RIND
AND
OF
CHEESE
PORTIONS
.
410
2.7.5.5
PACKAGING
FOR
CHEESE
WITHOUT
RIND
.
412
2.7.6
SECONDARY
PACKAGING
(OVERPACK
AND
WHOLESALE
PACKS)
.
413
2.7.6.1
OVERPACKS
.
413
2.7.6.2
WHOLESALE
AND
SHIPPING
CASES
.
413
2.7.6.3
RESEALABLE
CHEESE
PACKAGING
.
414
2.7.7
EXPORT
PACKAGING
.
414
2.7.7.1
REQUIREMENTS
ON
EXPORT
PACKAGING
.
414
2.7.7.2
PREVENTION
OF
DEFECTIVE
OR
INSUFFICIENT
EXPORT
PACKAGING
.
414
2.7.8
TENDENCIES
AND
OPTIMISATION
OF
CHEESE
PACKAGING
.
415
2.7.8.1
EFFECTS
OF
CHANGES
IN
CHEESE
CONSUMPTION
ON
CHEESE
PACKAGING
.
415
2.7.8.2
OPTIMISATION
OF
CHEESE
PACKING
.
416
BIBLIOGRAPHY
.
417
2.8
CHEESE
YIELD,
CHEESE
VARIETIES
-TYPES
AND
FLOWSHEETS
.
418
2.8.1
CHEESE
YIELD
.
418
2.8.1.1
RENNET
CHEESE
YIELD
-
CALCULATION
-
CONTROL
.
418
2.8.1.1.1
TARGET
YIELD
CALCULATION
.
418
2.8.1.1.2 ACTUAL
YIELD
-
CALCULATION
-
CONTROL
.
419
2.8.1.2
FACTORS
INFLUENCING
CHEESE
YIELD
.
420
2.8.1.2.1
RAW
MATERIAL
MILK
AND
ITS
PROCESSING
.
420
2.8.1.2.2
ADDITIVES
.
421
2.8.1.2.3
PROCESSING
TECHNOLOGY
.
422
A)
RENNETING
AND
GEL
FORMATION
TECHNOLOGY
.
422
B)
CURD
PREPARATION
TECHNOLOGY
.
423
C)
CURD
FORMING
TECHNIQUE
.
423
D)
CHEESE
DRAINAGE
AND
TURNING
TECHNOLOGY
.
423
E)
PRESSING
TECHNOLOGY
.
423
SALTING
TECHNOLOGY
.
424
G)
RIPENING
TECHNOLOGY
.
424
H)
PACKAGING
TECHNOLOGY
.
424
2.8.2
CHEESE
VARIETIES
(ATTRIBUTES,
NAMES)
-
AND
ITS
ASSIGNMENT
TO
TYPES
OF
CHEESE
.
424
2.8.2.1
CHEESE
VARIETIES
MANUFACTURED
IN
EUROPE
-
ATTRIBUTES
.
424
2.8.2.2
CHEESE
VARIETIES
MANUFACTURED
IN
ENGLISH
SPEAKING
COUNTRIES,
-
ATTRIBUTES
.
436
2.8.2.2.1
CHEESE
IN
THE
UNITED
KINGDOM
(UK)
.
436
2.8.2.2.2
CHEESE
IN
THE
UNITED
STATES
.
441
2.8.2.2.3
CHEESE
IN
CANADA
.
444
2.8.2.2.4
CHEESE
IN
NEW
ZEALAND
.
447
2.8.2.2.5
CHEESE
IN
AUSTRALIA
.
448
2.8.2.2.6
CHEESE
IN
SOUTH
AFRICA
.
450
2.8.2.2.7
CHEESE
IN
KENYA
.
450
2.8.2.2.8
CHEESE
IN
INDIA
.
451
2.8.2.2.9
CHEESE
IN
JAPAN
.
452
2.8.2.3
NAMES
OF
CHEESE
VARIETIES
AND
THEIR
CLASSIFICATION
INTO
TYPES
OF
CHEESE
.
452
2.8.3
PROCESS
FLOWSHEETS
-
EXPLANATIONS
.
458
2.8.3.1
PROCESS
FLOWSHEET
-
EXTRA
HARD
CHEESE
.
460
2.8.3.1.1
SWISS
EXTRA
HARD
CHEESE
TYPE
SBRINZ
.
460
2.8.3.1.2
ITALIAN
EXTRA
HARD
CHEESE
-
TYPE
GRANA
PADANO,
-
TRENTINO
.
461
2.8.3.2
PROCESS
FLOWSHEET
-
HARD
CHEESE
.
462
2.8.3.2.1
SWISS
LARGE-OPENING
CHEESE
TYPE
EMMENTAL
.
463
2.8.3.2.2
BLOCK
CHEESE
(RINDLESS
SWISS
CHEESE)
-
TYPE
EMMENTAL
.
464
2.8.3.2.3
ENGLISH
HARD
CHEESE
WITH
A
CLOSED
BODY
-
TYPE
CHEDDAR
.
465
2.8.3.2.4
FILATA-CHEESE
TYPE
PROVOLONE
.
467
2.8.3.2.5
SCALDED
CHEESE
(KNEADED
CHEESE)
-
TYPE
KASKAVAL
.
468
2.8.3.3
PROCESS
FLOWSHEET
-SEMI-HARD
CHEESE
.
469
2.8.3.3.1
SEMI-HARD
CHEESE
WITHOUT
SMEAR
-
TYPE
GOUDSE
KAAS
AND
EDAM
KAAS
.
469
2.8.3.3.2
SEMI-HARD
CHEESE
WITH
SMEAR
-
TYPE
TILSIT
AND
APPENZELLER
.
472
2.8.3.4
PROCESS
FLOWSHEET
-
SEMI-SOFT
CHEESE
.
474
2.8.3.4.1
TRAPPISTENKASE
.
474
2.8.3.4.2
SAINT
PAULIN
.
475
2.8.3.4.3
REBLOCHON
.
476
2.8.3.4.4
BUTTERCHEESE
.
477
2.8.3.5
PROCESS
FLOWSHEET
-
CHEESE
WITH
INNER
MOULD
.
479
2.8.3.5.1
MOULD-RIPENED
CHEESE
(GERMAN
EDELPILZKASE)
.
479
2.8.3.5.2
GORGONZOLA
.
480
2.8.3.6
PROCESS
FLOWSHEET
-
SOFT
CHEESE
.
481
2.8.3.6.1
SOFT
CHEESE
WITH
SURFACE
MOULD
-
CAMEMBERT
.
481
2.8.3.6.2
SOFT
CHEESE
WITH
SMEAR
(RED
SMEAR
CHEESE)
-
ROMADUR
.
483
2.8.3.6.3
SOFT
CHEESE
WITHOUT
RIND
(FETA
-
WHITE-BRINED
CHEESE)
.
484
2.8.3.6.4
PASTA-FILATA-CHEESE
-
TYPE:
MOZZARELLA,
PIZZA
CHEESE
.
485
2.8.4
RENNET
CURD
(QUARG)
.
492
BIBLIOGRAPHY
.
493
2.9
SENSORY
ANALYSIS,
QUALITY,
QUALITY
ASSURANCE,
CHEESE
DEFECTS
.
496
2.9.1
SENSORIAL
ANALYSIS
-
DEGUSTATION
.
496
2.9.1.1
TERMS
.
496
2.9.1.2
SENSORY
ANALYSIS,
-TESTS,
-CRITERIA,
-
GRADING
.
497
2.9.1.2.1
SENSORY
ANALYSIS
TESTS
AND
METHODS
.
498
2.9.1.2.2 SENSORY
ANALYSIS
TEST
CRITERIA
.
499
2.9.1.2.3 SENSORY
ANALYSIS
EVALUATION
AND
DESCRIPTION
.
500
2.9.1.2.4 SENSORY
ANALYSIS
-
PRODUCT
DEVELOPMENT
.
502
2.9.2
LABORATORY
METHODS
FOR
DETERMINATION
OF
QUALITY
.
502
2.9.2.1
TRADITIONAL
LABORATORY
TESTS
.
502
2.9.2.2
NEW
LABORATORY
TEST
METHODS
.
502
2.9.3
QUALITY
-
CHEESE
QUALITY
.
504
2.9.3.1
DEFINITIONS
OF
QUALITY
(NATURE)
.
504
2.9.3.2
SPECIFIC
AND
OTHER
QUALITY
ASPECTS
.
504
2.9.3.3
CHEESE
QUALITY
-
CUSTOMER-ORIENTED
VALUE
-
DEPENDENCY
OF
CHEESE
QUALITY
.
505
2.9.4
QUALITY
ASSURANCE
-
HACCP
-
TQM
.
507
2.9.4.1
BASICS
OF
QUALITY
ASSURANCE
.
507
2.9.4.2
ACTIVITIES
FOR
A
TQM
SYSTEM
.
509
2.9.4.3
QUALITY
ASSURANCE
FOR
CHEESE
DAIRIES
.
509
2.9.4.3.1
QUALITY
MANAGEMENT
IN
COMMERCIAL
CHEESE
DAIRIES
.
509
2.9.4.3.2
NEW
QUALITY
MANAGEMENT
FOR
MECHANISED
CHEESE
DAIRIES
.
512
A)
RAW
MILK
HARD
CHEESE
.
517
B)
HARD
CHEESE
FROM
THERMISED
OR
PASTEURISED
.
519
C)
SEMI-HARD
CHEESE
-
FOIL-RIPENED
TILSITER
.
519
D)
SOFT
CHEESE
.
520
2.9.5
CHEESE
DEFECTS
.
521
2.9.5.1
DEFECTS
IN
APPEARANCE
-EXTERIOR
.
523
2.9.5.1.1
SHAPE
DEFECTS
.
523
2.9.5.1.2
COLOUR
DEFECTS
.
525
2.9.5.1.3
SKIN
AND
RIND
DEFECTS
AS
WELL
AS
DAMAGED
SURFACE
COATING
.
529
2.9.5.1.4 ATYPICAL
SURFACE
SMEAR
.
538
2.9.5.1.5
DEFECTIVE
SURFACE
MOULD
.
544
2.9.5.2
DEFECTS
IN
THE
INTERIOR
.
546
2.9.5.2.1
COLOUR
DEFECTS
.
546
2.9.5.2.2
DEFECTS
IN
EYE
(EYEHOLE)
FORMATION
.
553
2.9.5.2.3
CONSISTENCY,
TEXTURE
(BODY
STRUCTURE)
.
571
2.9.5.3
DEFECTS
IN
SMELL
/
FLAVOUR
(ODOUR
AND
TASTE
DEFECTS)
.
582
2.9.5.3.1
COMBINED
SMELL
/
FLAVOUR
DEFECTS
.
583
2.9.5.3.2 TASTE
DEFECTS
.
595
2.9.5.4
HEALTH
HAZARDS
BY
MICROORGANISMS
AND
METABOLIC
PRODUCTS
.
599
2.9.5.4.1
MYCOTOXINS
.
600
2.9.5.4.2
BACTERIAL
TOXINS
-
PATHOGENIC
GERMS
.
601
A)
BIOGENIC
AMINE-FORMING
MICROORGANISMS
(VARIOUS
SPECIES
AND
STRAINS)
.
602
B)
NITRITE
AND
NITROSAMINE-FORMING
BACTERIA
.
604
C)
ENTEROBACTERIACEAE
.
604
D)
LISTERIA
.
605
E)
STAPHYLOCOCCUS
AUREUS
.
607
F)
MYCOBACTERIUM
TUBERCULOSIS
.
608
2.9.5.4.3
VIRAL
AND
PRION-BASED
DISEASES
.
608
A)
VIRUSES
.
608
B)
PRIONS
.
609
2.9.5.5
DEFECTS
BY
ANIMAL
PARASITES
(PESTS)
.
609
2.9.5.5.1
MITES
.
610
2.9.5.5.2
COCKROACHES
.
611
2.9.5.5.3
CHEESE
FLIES
.
613
2.9.5.5.4
RODENTS
.
615
2.9.5.6
DEFECTS
-
INCORPORATED
METALLIC
PARTICLES
.
616
BIBLIOGRAPHY
.
616
3
FRESH
CHEESE,
FRESH
CHEESE
PREPARATIONS
.
625
3.1
GENERAL
OVERVIEW
.
625
3.1.1
DEFINITION
FRESH
CHEESE
.
625
3.1.2
HISTORY
-
DEVELOPMENT
.
626
3.1.3
FRESH
CHEESE
VARIETIES
-
CHARACTERISTICS
.
626
3.1.4
FRESH
CHEESE
IN
NUTRITION
.
628
3.1.5
REQUIREMENTS
FOR
RAW
MATERIAL
.
628
3.2
PASTE-LIKE
FRESH
CHEESE
-
QUARG
AND
OTHERS
.
629
3.2.1
BASICS
.
629
3.2.1.1
QUARG
AND
OTHER
DESCRIPTIONS
.
630
3.2.1.2
FAT
LEVELS,
COMPOSITION,
YIELD
CALCULATION
.
630
3.2.2
PROCESSING
AND
COAGULATION
OF
"QUARG
MILK
"
.
631
3.2.2.1
HEATING
OF
QUARG
MILK
.
631
3.2.2.2
STANDARDISATION
OF
QUARG
MILK
(PROCESS
PARAMETER)
.
631
3.2.2.3
ACIDIFICATION
-
CULTURES
.
632
3.2.2.4
ACID-RENNET
COAGULATION
OF
QUARG
MILK
-
GEL
FORMATION
.
632
3.2.3
DISINTEGRATION
OF
GEL
INTO
WHEY/CURD
MIXTURE
.
633
3.2.4
PROCESSES
FOR
THE
MANUFACTURE
OF
QUARG
.
633
3.2.4.1
TRADITIONAL
PROCESS
(BAG-,
VAT
QUARG)
.
634
3.2.4.2
SEPARATOR
PROCESS
(SEPARATOR
QUARG)
.
636
3.2.4.3
SEPARATOR
PROCESS
WITH
THERMAL
TREATMENT
(THERMOQUARG)
.
636
3.2.4.4
SEPARATOR
PROCESS
WITH
RECOVERY
OF
HEAT-COAGULATED
WHEY
PROTEIN
(SEPARATOR
QUARG,
ENRICHED
WITH
ACID
WHEY
PROTEIN
CONCENTRATE)
.
638
3.2.4.5
COMBINED
SEPARATOR
AND
EVAPORATION
PROCESS
(COMBINATION
OF
SEPARATOR
AND
CONDENSED
QUARK
FROM
EVAPORATED
SKIM
MILK)
.
639
3.2.4.6
COMBINED
SEPARATOR
AND
UF-PROCESS,
RECOVERY
OF
SOUR
WHEY
RETENTATE
(SEPARATOR
QUARG,
ENRICHED
WITH
HEATED,
SOUR
WHEY
RETENTATE)
.
640
3.2.4.7
PRECONCENTRATION
OF
PROCESS
MILK
BY
MICROFILTRATION
.
640
3.2.4.8
UF-FULL
CONCENTRATE
PROCESS
(UF-QUARG)
.
641
3.2.4.9
FML-PROCESS
=
COMBINED
NANO
AND
ULTRAFILTRATION
PROCESS
(FML-FRESH
CHEESE)
.
643
3.2.4.10
MANUFACTURE
OF
QUARG
AND
-PREPARATIONS
FROM
RECONSTITUTED
MILK
.
646
3.2.5
COOLING
OF
QUARG
.
647
3.2.6
FAT
ENRICHMENT
OF
LOW-FAT
QUARG
(CALCULATIONS)
.
647
3.2.7
QUARG
VARIANTS
.
648
3.2.7.1
QUARG
MANUFACTURE
FROM
BUTTERMILK
-
BUTTERMILK
QUARG
.
648
3.2.7.2
OTHER
QUARG
VARIANTS
.
650
3.2.7.3
LABNEH
AND
LABANEH
.
650
3.2.8
QUARG
YIELD
.
650
3.3
CREAMY,
MOLDABLE
FRESH
CHEESE
(CREAM-,
DOUBLE-CREAM
FRESH
CHEESE
AND
OTHERS)
.
654
3.3.1
CREAM
FRESH
CHEESE
.
654
3.3.2
DOUBLE-CREAM
FRESH
CHEESE
.
654
3.3.3
SUISSE,
DEMI-SUISSE,
PETIT-SUISSE
.
656
3.3.4
GERVAIS
.
656
3.3.5
CREAM
CHEESE
(PHILADELPHIA)
.
656
3.3.6
IMPERIAL
.
656
3.3.7
NEUFCHATEL
.
656
3.4
SOFT-GRAIN
FRESH
CHEESE
-
COTTAGE
CHEESE
.
657
3.4.1
TRADITIONAL
MANUFACTURING
PROCESS
.
657
3.4.2
MODIFIED
MANUFACTURING
PROCESS
.
658
3.4.3
QUALITY
AND
SHELFLIFE
FACTORS
.
660
3.4.3.1
PROCESSING
LINES
FOR
THE
MANUFACTURE
OF
COTTAGE
CHEESE
.
660
3.5
SHAPEABLE
AND
SLICEABLE
FRESH
CHEESE
-
LAYERED
WHITE
CHEESE
AND
OTHERS
.
661
3.5.1
LAYERED
WHITE
CHEESE
.
661
3.5.1.1
REQUIREMENTS
ON
STRUCTURE,
COMPOSITION
AND
WEIGHT
.
661
3.5.1.2
MANUFACTURING
PROCESS
-
LAYERED
WHITE
CHEESE
.
661
3.5.2
OTHER
SHAPEABLE
FRESH
CHEESE
VARIETIES
.
662
3.5.3
MOZZARELLA
.
662
3.6
PERMITTED
ADDITIVES
FOR
FRESH
CHEESE
.
662
3.7
FRESH
CHEESE
PREPARATIONS
.
662
3.7.1
BLENDING
OF
FRESH
CHEESE
WITH
ADDITIVES
.
662
3.7.2
INGREDIENTS
AND
ADDITIVES
.
663
3.7.2.1
SPICES,
HERBS
AND
VEGETABLE
.
663
3.7.2.2
FIBRES
.
666
3.7.2.3
FRUITS,
FRUIT
PREPARATIONS
.
667
3.7.2.4
SUGAR
AND
OTHER
SWEETENERS
.
670
3.7.2.5
SALTS
AND
STABILISERS
.
671
3.7.3
FRESH
CHEESE
PREPARATIONS
-
PRODUCT
RANGE
.
673
3.8
SHELFLIFE
.
673
3.8.1
FACTORS
AFFECTING
SHELFLIFE
(YEAST,
MOULD,
TEMPERATURE)
.
673
3.8.2
PROCESSES
TO
EXTEND
SHELFLIFE
.
675
3.8.2.1
ASEPTIC
MANUFACTURE
.
675
3.8.2.2
THERMISATION,
STERILISATION
.
675
3.8.2.3
PRESERVATION
AGENTS
.
676
3.9
PACKAGING
OF
FRESH
CHEESE
.
677
3.9.1
REQUIREMENTS
ON
PACKING
MATERIAL
FOR
FRESH
CHEESE
.
677
3.9.2
QUALITY
CONCEPT
FOR
FRESH
CHEESE
PACKAGING
.
679
3.10
FACTORS
AFFECTING
QUALITY
AND
QUALITY
CONTROL
.
680
3.10.1
QUALITY
FACTORS
.
680
3.10.1.1
COMPOSITION
OF
FRESH
CHEESE
.
680
3.10.1.2
CONSISTENCY
.
681
3.10.1.3
INGREDIENTS
.
682
3.10.2
QUALITY
CONTROL
.
683
3.11
FRESH
CHEESE
DEFECTS
.
684
3.11.1
DEFECTS
IN
APPEARANCE
.
684
3.11.2
DEFECTS
IN
STRUCTURE
AND
TEXTURE
.
685
3.11.3
DEFECTS
IN
SMELL
AND
TASTE
.
687
BIBLIOGRAPHY
.
690
4
ACID
CURD
CHEESE
(RIPENED)
.
694
4.1
GENERAL
OVERVIEW
.
694
4.1.1
DEFINITION
"
ACID
CURD
CHEESE
"
-
BASIC
FLOWSHEET
.
695
4.1.2
HISTORY
.
695
4.1.3
ACID
CURD
CHEESE
AS
FOOD
.
695
4.2
ACID
CURD
QUARG
TECHNOLOGY
.
696
4.2.1
RAW
MATERIAL
AND
INGREDIENTS
.
696
4.2.2
MANUFACTURING
PROCESS
-
ACID
CURD
QUARG
.
696
4.2.2.1
WARM
ACIDIFICATION
.
697
4.2.2.2
COLD
ACIDIFICATION
.
697
4.2.2.3
MANUAL
PROCESSING
IN
VATS
.
697
4.2.2.4
INDUSTRIAL
TECHNOLOGY
IN
ACIDIFICATION
TANKS
.
697
4.2.2.5
SEMI-CONTINUOUS
PROCESSING
.
699
4.2.3
PRODUCT
DESCRIPTION
-
ACID
CURD
QUARG
.
699
4.2.3.1
CHARACTERISTICS
-
SHELFLIFE
.
699
4.2.3.2
YIELD,
ANALYTICAL
DATA
AND
NUTRIENTS
.
700
4.2.3.3
MICROBIOLOGICAL
ATTRIBUTES
-
CONTAMINATION
.
700
4.2.4
ACID
CURD
QUARG
DEFECTS
.
701
4.3
ACID
CURD
CHEESE
TECHNOLOGY
.
702
4.3.1
ACID
CURD
QUARG
AS
A
BASIS
FOR
ACID
CURD
CHEESE
.
703
4.3.1.1
SAMPLING
.
703
4.3.1.2
LABORATORY
ANALYSIS
.
703
4.3.1.3
TESTING
ON
SUITABILITY
FOR
ACID
CHEESE
MAKING
-
EVALUATION
.
703
4.3.1.4
STANDARDISATION
.
703
4.3.2
ACID
CURD
CHEESE
VARIETIES
FROM
ACID
CURD
QUARG
-
PROPERTIES
.
704
4.3.2.1
ACID
CURD
CHEESE
VARIETIES
.
704
4.3.2.2
PROPERTIES
OF
YELLOW-AND
MOULD-RIPENED
CHEESE
.
705
4.3.3
YELLOW
CHEESE
TECHNOLOGY
.
705
4.3.3.1
RAW
MATERIAL
ACID
CURD
QUARG
.
705
4.3.3.2
ADDITIVES
.
705
4.3.3.3
PROCESSING
AND
FORMING
OF
RAW
MATERIAL
INTO
YELLOW
CHEESE
.
706
4.3.3.4
RIPENING
OF
YELLOW
CHEESE
.
706
4.3.3.5
DESIRABLE
AND
UNDESIRABLE
RIPENING
FLORA
.
707
4.3.4
MOULD
CHEESE
TECHNOLOGY
.
708
4.3.4.1
RAW
MATERIAL
.
708
4.3.4.2
ADDITIVES
.
708
4.3.4.3
PROCESSING
AND
FORMING
OF
ACID
CURD
QUARG
INTO
MOULD
CHEESE
.
708
4.3.4.4
RIPENING
OF
MOULD
CHEESE
.
709
4.3.5
SPECIFIC
ACID
CURD
CHEESE
-
PROPERTIES
-
TECHNOLOGY
.
710
4.3.5.1
ACID
CURD
CHEESE
.
710
4.3.5.2 PLODERKASE,
BLODERKASE
.
711
4.3.5.3
TIROLER
GRAUKASE
.
712
4.3.5.4
GAMALOST,
GAMMELOST
.
713
4.3.5.5
SPECIAL
ACID
CURD
CHEESE
.
714
4.3.6
PACKAGING
OF
ACID
CURD
CHEESE
AND
ITS
FURTHER
RIPENING
.
714
4.3.7 RIPENING
DISRUPTIONS
.
714
4.3.8
SPECIAL
PRODUCTS
FROM
ACID
CURD
CHEESE
.
715
4.4
ACID
CURD
CHEESE
DEFECTS
.
715
4.4.1
DEFECTS
IN
APPEARANCE
-
EXTERIOR
.
716
4.4.2
DEFECTS
IN
APPEARANCE
-
INTERIOR
.
719
4.4.3
DEFECTS
IN
AROMA
.
721
4.4.4 DEFECTS
IN
TASTE
.
724
BIBLIOGRAPHY
.
726
5
COOKED
CHEESE
.
728
5.1
INTRODUCTION
.
728
5.1.1
DEFINITION
-
COOKED
CHEESE
.
728
5.1.2
DEVELOPMENT
OF
COOKED
CHEESE
-
HISTORY
.
728
5.1.3
BASICS
-
PROCESS
.
729
5.1.4
COOKED
CHEESE
-
VARIETIES
-
REQUIREMENTS
.
729
5.1.5
COOKED
CHEESE
AS
FOOD
.
730
5.2
RAW
MATERIAL
-
ACID
CURD
QUARG
.
731
5.2.1
RAW
MATERIAL
REQUIREMENTS
.
731
5.2.2
RIPENING
OF
ACID
CURD
QUARG
.
731
5.2.3
PH-ADJUSTMENT
OF
RAW
MATERIAL
.
732
5.3
PROCESSING
AND
MELTING
OF
QUARG
AND
COOKED
CHEESE
INGREDIENTS
.
732
5.3.1
MILLING
OF
QUARG
.
732
5.3.2
INGREDIENTS
-
FUNCTIONS
-
REQUIREMENTS
.
733
5.3.3
FAT
ENRICHMENT
OF
BLENDS
(QUARG
AND
INGREDIENTS)
.
733
5.3.4
CONTROL
OF
CONSISTENCY
.
734
5.3.5
MELTING
OF
QUARG
INCLUDING
INGREDIENTS
.
735
5.4
COOKED
CHEESE
DEFECTS
.
736
5.4.1
APPEARANCE
-
EXTERIOR
.
737
5.4.2
APPEARANCE
-INTERIOR
.
738
5.4.3
FLAVOUR
.
738
5.4.4
TASTE
.
739
5.4.5
CONSISTENCY
.
740
BIBLIOGRAPHY
.
741
6
PROCESSED
CHEESE
-
PROCESSED
CHEESE
FOOD
.
742
6.1
INTRODUCTION
.
742
6.1.1
DEFINITION
"
PROCESSED
CHEESE
"
.
742
6.1.2
DEVELOPMENT
OF
PROCESSED
CHEESE
(HISTORY)
.
742
6.1.3
BASICS
(FLOWSHEET,
PROCESSED
CHEESE
FACTORIES)
.
743
6.1.4
PROCESSED
CHEESE
VARIETIES
-
REQUIREMENTS
.
744
6.1.5
PROCESSED
CHEESE
AS
FOOD
.
745
6.2
RAW
MATERIAL
FOR
PROCESSED
CHEESE
.
746
6.2.1
RAW
MATERIAL
CONTROL
.
747
6.2.2
PREPARATION
OF
RAW
MATERIAL
.
748
6.2.2.1
CLEANING
OF
RAW
MATERIAL
.
749
6.2.2.2
COARSE
SHREDDING
OF
CLEANED
RAW
MATERIAL
.
749
6.2.2.3
FINE
SHREDDING
.
749
6.2.2.4
WEIGHING
AND
BLENDING
OF
RAW
MATERIAL
.
750
6.2.2.5
PROCESSED
CHEESE
COMPOSITION
-
FORMULAS
-
CALCULATIONS
.
750
6.2.3
MELTING
PROPERTIES
OF
RAW
MATERIAL
.
753
6.2.4
RAW
MATERIAL
SUBSTITUTES
(CHEESE
BASE)
.
754
6.3
EMULSIFYING
(MELTING
)
SALTS
.
756
6.3.1
MELTING
SALTS
-
FUNCTIONS
-
REQUIREMENTS
.
756
6.3.2
EMULSIFYING
SALTS
-
CLASSIFICATION
.
756
6.3.3
SELECTION
OF
EMULSIFYING
(MELTING)
SALTS
.
757
6.3.4
APPLICATION
TECHNOLOGY
.
758
6.3.4.1
STORAGE
AND
DOSAGE
OF
EMULSIFYING
SALTS
.
758
6.3.4.2
INCORPORATION
OF
EMULSIFYING
SALTS
INTO
RAW
MATERIAL
.
759
6.3.4.3
SIDE-EFFECTS
OF
EMULSIFYING
(MELTING)
SALTS
.
759
6.4
INGREDIENTS
(WATER,
DAIRY
PRODUCTS,
FOOD,
ADDITIVES)
.
760
6.4.1
WATER
.
760
6.4.2
PRE-MELTING
RAW
MATERIAL
.
761
6.4.3
INGREDIENTS
DERIVED
FROM
MILK
.
762
6.4.3.1
MILK
POWDER,
SKIM
MILK
POWDER
.
762
6.4.3.2
CASEIN,
CASEINATE
.
763
6.4.3.3
SPECIAL
PROTEINS
.
764
6.4.3.4 BUTTER,
BUTTEROIL
(ANHYDROUS
MILK
FAT),
CREAM
(HIGH-FAT
CONTENT)
.
764
6.4.4
WHEY
PRODUCTS
.
764
6.4.4.1
WHEY
POWDER
.
765
6.4.4.2
WHEY
PASTE
.
765
6.4.4.3
WHEY
PROTEIN
CONCENTRATE,
WHEY
PROTEIN
.
765
6.4.5
VEGETABLE-BASED
RAW
MATERIAL
AND
INGREDIENTS
.
766
6.4.5.1
VEGETABLE
FAT
.
766
6.4.5.2
VEGETABLE
PROTEIN
.
767
6.4.5.3
VEGETABLE
INGREDIENTS
(FRUITS,
VEGETABLE,
MUSHROOMS
AND
PRODUCTS
DERIVED
FROM
THEM).
767
6.4.6
ANIMAL-BASED
INGREDIENTS
.
768
6.4.7
SPICES
AND
AROMATIC
INGREDIENTS.
.
768
6.4.7.1
SPICES
.
768
6.4.7.2
AROMA
.
768
6.4.8
COLORANTS
.
769
6.4.9
HYDROCOLLOIDS
.
769
6.4.10
BACTERIOSTATICS
.
769
6.5
MELTING
.
769
6.5.1
MELTING
PROCESS
.
770
6.5.2
MELTING
TECHNIQUES
.
770
6.5.2.1
DISCONTINUOUS
(BATCH)
MELTING
.
770
6.5.2.2
CONTINUOUS
MELTING
.
773
6.5.2.3
MELTING
LINE
WITH
HIGH-HEAT
DEVICES
.
774
6.6
MANUFACTURING
TECHNOLOGY,
ADAPTED
TO
THE
TYPE
OF
PROCESSED
CHEESE
.
775
6.6.1
PROCESS
AND
PRODUCT
PARAMETER
IN
FUNCTION
OF
CONSISTENCY
.
775
6.6.2
POST-PROCESSING
(EQUIPMENT)
.
776
6.6.2.1
COLLOID
MILLS
.
777
6.6.2.2
HOMOGENISER
.
777
6.6.3
TRANSPORT
OF
MELT
TO
PACKAGING
.
778
6.7
FILLING,
PACKAGING,
COOLING,
STORING
.
778
6.7.1
BLOCK
PROCESSED
CHEESE
.
778
6.7.2
PORTION-SIZE
PROCESSED
CHEESE
.
779
6.7.3
PROCESSED
CHEESE
IN
SAUSAGE
SHAPE
.
779
6.7.4
PROCESSED
CHEESE
IN
TUBES
.
779
6.7.5
PROCESSED
CHEESE
IN
CANS
.
780
6.7.6
PROCESSED
CHEESE
IN
CUPS
AND
JARS
.
780
6.7.7
PROCESSED
CHEESE
FOR
SURFACE
COATING
.
780
6.7.8
PROCESSED
CHEESE
IN
SLICES
.
781
6.8
QUALITY
ASSURANCE
ACTIVITIES
DURING
MANUFACTURE
OF
PROCESSED
CHEESE
.
781
6.8.1
EXTERNAL
TESTS
.
781
6.8.2
INTERNAL
QUALITY
ASSURANCE
ACTIVITIES
.
782
6.9
PROCESSED
CHEESE
DEFECTS
.
783
6.9.1
DEFECTS
-
OCCURRING
AND
NOTICEABLE
DURING
MELTING
.
783
6.9.2
DEFECTS
IN
FINISHED
PRODUCT
.
783
6.9.2.1
APPEARANCE
-
EXTERIOR
.
784
6.9.2.2
APPEARANCE
-
INTERIOR
.
787
6.9.2.3
SMELL
AND
TASTE
.
789
6.9.2.4
CONSISTENCY/TEXTURE
.
793
BIBLIOGRAPHY
.
796
7
WHEY
CHEESE
-
ZIEGER
CHEESE
.
799
7.1
GENERAL
OVERVIEW
.
799
7.1.1
DEFINITION
-
FLOWSHEET
.
799
7.1.1.1
WHEY
CHEESE
.
799
7.1.1.2
WHEY
PROTEIN
CHEESE
-
WHEY
ZIEGER
CHEESE
.
799
7.1.1.3
MILK
ZIEGER
CHEESE
.
800
7.1.2
WHEY
AND
ZIEGER
CHEESE
VARIETIES
-
ATTRIBUTES
.
800
7.1.3
HISTORY
.
802
7.1.4
WHEY
AND
ZIEGER
CHEESE
AS
FOOD
.
803
7.2
WHEY
CHEESE
AND
ZIEGER
CHEESE
TECHNOLOGY
.
804
7.2.1
WHEY
CHEESE
TECHNOLOGY
.
804
7.2.2
ZIEGER
CHEESE
TECHNOLOGY
.
805
7.3
DEFECTS
FOR
WHEY
AND
ZIEGER
CHEESE
.
811
7.3.1
WHEY
CHEESE
DEFECTS
.
811
7.3.1.1
APPEARANCE
.
811
7.3.1.2
CONSISTENCY
.
811
7.3.1.3
SMELL
AND
TASTE
.
812
7.3.2
ZIEGER
CHEESE
DEFECTS
.
812
BIBLIOGRAPHY
.
813
8
WHEY
AND
WHEY
PRODUCTS
.
814
8.1
TERMS
AND
TYPES
OF
WHEY
.
814
8.1.1
"
WHEY
"
AND
OTHER
DESCRIPTIONS
.
814
8.1.2
WHEY
VARIETIES
.
815
8.1.2.1
RENNET
WHEY
(SWEET
WHEY)
.
816
8.1.2.2
ACID
WHEY
-
SERUM
WHEY
-
LACTIC
WHEY
.
817
8.1.2.3
CASEIN
AND
CASEINATE
WHEY
-
(RENNET
AND
ACID
CASEIN,
CASEINATE)
.
817
8.2
NUTRIENTS
IN
WHEY
-
THEIR
PHYSIOLOGICAL
FUNCTION
.
818
8.2.1
MAJOR
NUTRIENTS
IN
WHEY
.
819
8.2.1.1
LACTOSE
.
819
8.2.1.2
MAJOR
WHEY
PROTEINS
.
820
8.2.1.3
MAJOR
MINERALS
.
821
8.2.1.4
MILK
FAT
.
822
8.2.2
MINOR
NUTRIENTS
.
822
8.2.2.1
MINOR
PROTEINS
.
822
8.2.2.2
NON-PROTEIN-NITROGEN
(NPN)
.
822
8.2.2.3
VITAMINS
.
823
8.2.2.4
TRACE
ELEMENTS
.
823
8.2.3
TRACES
OF
WHEY
COMPONENTS
(MICROGRAM
LEVEL)
.
824
8.2.3.1
BIOACTIVE
PEPTIDES
-
AMINO
ACIDS
.
824
8.2.3.2
ENZYMES
.
824
8.2.3.3
ULTRA-TRACE
ELEMENTS
.
825
8.2.4
TRACES
OF
WHEY
COMPONENTS
(NANOGRAM
LEVEL)
.
825
8.2.4.1
HORMONES
.
825
8.2.4.2
GROWTH
FACTORS
.
825
8.3
WHEY
UTILISATION
.
825
8.3.1
UTILISATION
OF
UNTREATED
WHEY
.
826
8.3.1.1
ANIMAL
FEED
WHEY
-
SCHOTTE
.
826
8.3.1.2
BEVERAGE
AND
BATHING
WHEY
.
826
8.3.2
WHEY
CONCENTRATE
AND
-POWDER
.
827
8.3.2.1
CONCENTRATION
OF
WHEY
.
827
8.3.2.2
DRYING
OF
WHEY
CONCENTRATE
-
WHEY
POWDER,
-VARIETIES
.
828
8.4
MANUFACTURE
OF
WHEY
COMPONENTS
.
830
8.4.1
PRE-TREATMENT
OF
WHEY
.
831
8.4.1.1
QUALITY
STABILISATION
.
831
8.4.1.2
RECOVERY
OF
GEL
PARTICLES
(CASEIN-SOLIDS
RESP.
CHEESE
DUST)
.
831
8.4.1.3
DECREAMING
.
832
8.4.1.4
INACTIVATION
.
833
8.4.1.5
DEMINERALISATION
OF
WHEY
.
834
8.4.2
EXTRACTION
OF
WHEY
COMPONENTS
.
835
8.4.2.1
EXTRACTION
OF
WHEY
PROTEINS
.
835
8.4.2.2
LACTOSE
AND
SUGAR
SYRUP
FROM
WHEY
.
841
8.4.2.3
MILK
SALTS
FROM
WHEY
.
843
8.5
PROCESSING
OF
WHEY
.
843
8.5.1
WHEY
BEVERAGES
.
843
8.5.1.1
MANUFACTURE
OFWHEY
BEVERAGES
.
844
8.5.1.2
FRUIT
WHEY
BEVERAGE
VARIETIES
.
844
8.5.1.3
SPECIAL
ALCOHOLIC
WHEY
BEVERAGES
.
847
8.5.2
ANAEROBIC
WHEY
PROCESSING
.
847
8.5.2.1
FERMENTATION
INTO
LACTIC
ACID
(LACTATE)
.
847
8.5.2.2
FERMENTATION
INTO
ALCOHOL
.
848
8.5.2.3
MICROBIAL
PRODUCTION
OF
TRIGLYCERIDES
.
849
8.5.2.4
FERMENTATION
INTO
METHANE
.
849
8.5.2.5
FERMENTATION
INTO
BIOGAS
AND
GENERATION
OFECOENERGY
.
850
8.5.3
AEROBIC
WHEY
PROCESSING
.
851
8.5.3.1
YEAST
PROCESSING
INTO
SINGLE-CELL
PROTEIN
-
SINGLE-STAGE
PROCESS
.
851
8.5.3.2
YEAST
PROCESSING
INTO
SINGLE-CELL
PROTEIN
-
TWO-STAGE
PROCESS
.
851
8.6
WHEY
PRODUCTS
-
THEIR
CHARACTERISTICS
-
APPLICATION
POSSIBILITIES
.
852
8.6.1
CHARACTERISTICS
OF
IMPORTANT
WHEY
PRODUCTS
.
852
8.6.1.1
LACTOSE
VARIETIES
.
852
8.6.1.2
WHEY
POWDER
VARIETIES
.
852
8.6.1.3
WHEY
PROTEIN
CONCENTRATE
.
854
8.6.2
WHEY
PRODUCTS
IN
FOOD
.
855
8.6.2.1
IN
DAIRY
PRODUCTS
.
855
8.6.2.2
IN
BAKERY
PRODUCTS
.
855
8.6.2.3
IN
CANDIES
.
856
8.6.2.4
IN
CHOCOLATE
.
856
8.6.2.5
IN
PASTRIES
.
856
8.6.2.6
IN
MEAT
AND
SEAFOOD
PRODUCTS
.
857
8.6.2.7
IN
SOUPS
AND
SAUCES
.
857
8.6.3
WHEY
PRODUCTS
IN
DIETETIC
FOOD
.
857
8.6.3.1
INFANT
FORMULA
.
857
8.6.3.2
DIETETIC
FOOD
.
858
8.6.4
WHEY
PRODUCTS
IN
PHARMACEUTICAL
AND
FUNCTIONAL
PRODUCTS
.
858
8.6.4.1
PHARMACEUTICAL
PRODUCTS
.
858
8.6.4.2
FUNCTIONAL
FOOD
(NUTRACEUTICALS)
.
859
BIBLIOGRAPHY
.
861
9
CHEESE
FROM
DIFFERENT
TYPES
OF
MILK
.
864
9.1
INTRODUCTION
-
BASICS
.
864
9.1.1
CHARACTERISTICS
OF
TYPES
OF
MILK
.
864
9.1.2
DEVELOPMENT
OF
MARKET
SHARE
OF
TYPES
OF
MILK
AND
MANUFACTURED
CHEESE
.
865
9.1.3
LABELLING
OF
DAIRY
PRODUCTS
(CHEESE)
FROM
OTHER
TYPES
OF
MILK
.
868
9.1.4
DETECTION
OF
TYPES
OF
MILK
IN
DAIRY
PRODUCTS
(CHEESE)
.
868
9.1.5
SPECIFIC
TECHNOLOGY
FOR
CHEESE
FROM
OTHER
ANIMALS
.
869
9.2
BUFFALO
MILK,
-
CHEESE
.
869
9.2.1
BUFFALO
MILK
.
870
9.2.2
BUFFALO
MILK
CHEESE
.
871
9.2.2.1
MOZZARELLA
DI
BUFALA
.
871
9.2.2.2
SIR
IZ
BIVOLJEG
MIEKA
.
874
9.2.2.3
BEDA
-
GIBBNEH
BEDA
.
875
9.2.2.4
OTHER
BUFFALO
MILK
CHEESE
.
875
9.3
SHEEP
MILK,
-CHEESE
(SHEEP
MILK
CHEESE)
.
875
9.3.1
SHEEP
MILK
.
876
9.3.2
SHEEP
CHEESE,
SHEEP
MILK
CHEESE
.
877
9.3.2.1
PECORINO
.
880
9.3.2.2
MANCHEGO
.
881
9.3.2.3
KASCHKAVAL,
KACKAVALJ
.
882
9.3.2.4
BRINE
CHEESE
.
883
9.3.2.5
ROQUEFORT
885
9.4
GOAT
MILK,
-CHEESE
.
887
9.4.1
GOAT
MILK
.
887
9.4.2
GOAT
CHEESE
.
889
9.4.2.1
FRENCH
GOAT
CHEESE
.
893
9.4.2.2
ITALIAN
GOAT
CHEESE
.
894
9.4.2.3
GOAT
CHEESE
IN
SWITZERLAND
.
894
9.4.2.4
MANUFACTURING
PROCESS
-
IMPACT
ON
QUALITY
.
895
9.5
YAK-,
CAMEL
AND
REINDEER
MILK
CHEESE
.
897
9.5.1
YAK
MILK,-CHEESE
.
898
9.5.1.1
YAK
MILK
.
898
9.5.1.2
YAK
CHEESE
.
898
9.5.2
CAMEL
MILK,
-CHEESE
.
899
9.5.2.1
CAMEL
MILK
.
899
9.5.2.2
CAMEL
MILK
CHEESE
.
900
9.5.3
REINDEER
MILK,
-CHEESE
.
900
9.5.3.1
REINDEER
MILK
.
900
9.5.3.2
REINDEER
CHEESE
.
900
9.6
CHEESE
FROM
ALTERNATIVE
SOURCES
RESP.
MIXED
MILK
.
900
9.6.1
CHEESE
VARIETIES
FROM
ALTERNATIVE
TYPES
OF
MILK
.
901
9.6.1.1
BUFFALO
OR
COW
'
S
MILK
.
901
9.6.1.2
BUFFALO-,
COW
'
S-,
SHEEP-,
OR
GOAT
MILK
.
901
9.6.1.3
COW
'
S
OR
SHEEP
MILK
.
901
9.6.1.4
COW
'
S
OR
GOAT
MILK
RESP.
CORRESPONDING
-WHEY
.
902
9.6.1.5
COW
'
S-,
SHEEP
OR
GOAT
MILK
RESP.
CORRESPONDING
-WHEY
.
902
9.6.1.6
SHEEP
OR
GOAT
MILK
RESP.
-WHEY
.
902
9.6.2
CHEESE
VARIETIES
FROM
MIXED
MILK,
SORTED
ACCORDING
TO
TYPE
OF
MILK
.
902
9.6.2.1
BUFFALO
MILK
+
SHEEP
MILK
.
902
9.6.2.2
BUFFALO
MILK
+
COW
'
S
MILK
.
903
9.6.2.3
COW
'
S
MILK
+
SHEEP
MILK
.
903
9.6.2.4
COW
'
S
MILK
+
GOAT
MILK
.
903
9.6.2.5
SHEEP
+
GOAT
MILK
.
904
9.6.2.6
SHEEP
+
GOAT
MILK
+
COW
'
S
MILK
.
904
9.6.3
SPECIFIC
CHEESE
VARIETIES
FROM
MIXED
MILK
.
904
9.6.3.1
MOZZARELLA
.
904
9.6.3.2
FETA
.
904
9.6.3.3
VALMAGGIA
.
904
9.6.3.4
STUZI-KAS
.
905
BIBLIOGRAPHY
.
905
ABBREVATIONS
.
909
INDEX
.
914 |
| any_adam_object | 1 |
| author | Kammerlehner, Josef |
| author_GND | (DE-588)1028847750 |
| author_facet | Kammerlehner, Josef |
| author_role | aut |
| author_sort | Kammerlehner, Josef |
| author_variant | j k jk |
| building | Verbundindex |
| bvnumber | BV036033546 |
| ctrlnum | (OCoLC)643949188 (DE-599)DNB999803573 |
| dewey-full | 637.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 637 - Processing dairy and related products |
| dewey-raw | 637.3 |
| dewey-search | 637.3 |
| dewey-sort | 3637.3 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV036033546 |
| illustrated | Illustrated |
| indexdate | 2024-10-29T11:02:13Z |
| institution | BVB |
| isbn | 9783000210389 |
| language | English German |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-018925580 |
| oclc_num | 643949188 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM DE-1029 |
| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-1029 |
| physical | [28], 930 S. Ill., graph. Darst. 24 cm |
| publishDate | 2009 |
| publishDateSearch | 2009 |
| publishDateSort | 2009 |
| publisher | Selbstverl. |
| record_format | marc |
| spelling | Kammerlehner, Josef Verfasser (DE-588)1028847750 aut Käsetechnologie Cheese technology Josef Kammerlehner. Transl. by Axel Mixa Freising Selbstverl. 2009 [28], 930 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier Literaturangaben Käse (DE-588)4029176-5 gnd rswk-swf Käseherstellung (DE-588)4162991-7 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Käseherstellung (DE-588)4162991-7 s Lebensmitteltechnologie (DE-588)4034901-9 s DE-604 Käse (DE-588)4029176-5 s 1\p DE-604 DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018925580&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Kammerlehner, Josef Cheese technology Käse (DE-588)4029176-5 gnd Käseherstellung (DE-588)4162991-7 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4029176-5 (DE-588)4162991-7 (DE-588)4034901-9 |
| title | Cheese technology |
| title_alt | Käsetechnologie |
| title_auth | Cheese technology |
| title_exact_search | Cheese technology |
| title_full | Cheese technology Josef Kammerlehner. Transl. by Axel Mixa |
| title_fullStr | Cheese technology Josef Kammerlehner. Transl. by Axel Mixa |
| title_full_unstemmed | Cheese technology Josef Kammerlehner. Transl. by Axel Mixa |
| title_short | Cheese technology |
| title_sort | cheese technology |
| topic | Käse (DE-588)4029176-5 gnd Käseherstellung (DE-588)4162991-7 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Käse Käseherstellung Lebensmitteltechnologie |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=018925580&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT kammerlehnerjosef kasetechnologie AT kammerlehnerjosef cheesetechnology |