Diversity and Classification of Cheese Varieties: An Overview

A great diversity of cheeses is produced worldwide, and attempts have been made to classify cheese varieties into relatively homogenous groups. A range of such techniques are discussed including those based on textural and compositional parameters of cheese, methods of coagulation of milk and ripening indices. No one classification scheme is entirely satisfactory, but the method used in this book, based on the method of coagulation of the milk and unique technological or microbiological parameters, is discussed. Brief descriptions are given of the major families of cheeses and related products.