Cheese: An Overview

Patrick F. Fox; Paul L.H. McSweeney

doi:10.1016/B978-0-443-15956-5.00035-X

Cheese: An Overview

Patrick F. Fox
, Paul L.H. McSweeney

Office of the Vice President for Learning and Teaching

University College Cork

Research output: Chapter in Book/Report/Conference proceedings › Chapter › peer-review

Abstract

Cheese is the generic name for a group of fermented milk-based food products, produced in a wide range of flavors and forms throughout the world. Cheese is the most diverse group of dairy products and is, arguably, the most academically interesting and challenging. This chapter outlines the history of cheese and the major steps in its manufacture and ripening.

Original language	English
Title of host publication	Cheese
Subtitle of host publication	Chemistry, Physics and Microbiology
Publisher	Elsevier
Pages	5-20
Number of pages	16
ISBN (Electronic)	9780443159565
ISBN (Print)	9780443159572
DOIs	https://doi.org/10.1016/B978-0-443-15956-5.00035-X
Publication status	Published - 1 Jan 2025

Keywords

Cheese
cheese manufacture
cheese production and consumption
coagulation
culture
history
microbiota
ripening

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10.1016/B978-0-443-15956-5.00035-X

Cite this

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Cheese: An Overview

Abstract

Keywords

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