About 700 000 tonnes of raw milk cheeses (R cheeses) are produced annually in Europe,
particularly in France, Italy and Switzerland, and they represent a significant proportion of …

Southern European countries account for most of the production of ewes' and goats' milk
cheeses. Traditional cheesemaking procedures are strictly followed in some cases and …

World production of milk in 2008 is estimated at∼ 576× 106 tonnes (ZMP, 2008), with
India/Pakistan, the Americas and Europe being the major producing regions. The …

The production of cheese from ewes' and goats' milk has a very long history. In Homer's
Odyssey, there is a very vivid description of the manufacture of cheese by the beastly …

Cheese is essentially a microbial fermentation of milk by selected lactic acid bacteria (LAB),
whose major function is to produce lactic acid from lactose, which, in turn, causes a certain …

This is an updated translation of highly praised German book, Käsetechnologie (ISBN 978-3-
927067-25-7), which was first published by the author in 2003. The main scientific and …

Cheesemaking is a form of food preservation in which milk protein (casein) and fat are
concentrated approximately ten-fold, and the milk sugar (lactose) is fermented into lactic …

Two types of cultures are used in cheesemaking: primary and secondary. The primary
cultures include all the starter lactic acid bacteria and are involved in acid production during …

Cheese made from raw milk represents an important proportion of the traditional cheeses,
particularly in South European countries. Besides destruction of pathogenic bacteria, the …

Milk is a low-acid and high-moisture food product and, as a consequence, deteriorates
rapidly unless preservation measures are taken. The manufacture of cheese is one method …