Affiliation:
1. Faculty of Science, Engineering and Technology, Swinburne University of Technology Hawthorn Victoria 3122 Australia ianpowell.tycaws@gmail.com
Abstract
The conversion of milk into cheese relies on a complex set of (bio)chemical events and manufacturing processes. The details vary depending on the type of cheese being made and on the level of technological sophistication being used by the cheesemaker, though the key stages of coagulation, draining, acidification and maturation are shared by most cheese types. This chapter addresses the roles of coagulants and bacterial starter cultures in cheesemaking.
Publisher
The Royal Society of Chemistry
Cited by
1 articles.
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