Affiliation:
1. School of Food and Nutritional Sciences, University College Cork College Road Cork T12 K8AF Ireland a.kelly@ucc.ie
Abstract
The principles of the manufacture and ripening of rennet- and acid-coagulated cheese are discussed in this chapter. Rennet or acid coagulation is essential for the manufacture of cheese, and various methods can be applied to study the coagulation properties of milk. In cheese manufacture, many processes are used to concentrate the casein and fat content of milk in the form of cheese. Membrane filtration processes are a relatively novel technology that alters the cheesemaking properties and composition of milk; cheese manufacture with membrane filtration processes has the potential to allow manufacture of cheese with tailored functionalities.
Publisher
The Royal Society of Chemistry