Improving the flavour of cheese

Research output: Book/ReportBook

12 Citations (Scopus)

Abstract

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese.

Original languageEnglish (US)
PublisherElsevier Inc.
Number of pages580
ISBN (Print)9781845690076
StatePublished - Apr 2007
Externally publishedYes

Fingerprint

Cheeses
Flavors
Cheese
cheeses
flavor
cheesemaking
Italian cheeses
soft cheeses
cheese ripening
flavor compounds
reference standards
dairy industry
Dairying
Flavor compounds
ingredients
Consumer products
Dairies
metabolites
case studies
Metabolites

ASJC Scopus subject areas

  • Medicine(all)
  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

Cite this

Improving the flavour of cheese. / Weimer, Bart C.

Elsevier Inc., 2007. 580 p.

Research output: Book/ReportBook

Weimer BC. Improving the flavour of cheese. Elsevier Inc., 2007. 580 p.
Weimer, Bart C. / Improving the flavour of cheese. Elsevier Inc., 2007. 580 p.
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