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Food Chemistry, Function and Analysis
Handbook of Cheese Chemistry
Edited by
Michael H. Tunick
Michael H. Tunick
Drexel University, USA
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Hardback ISBN:
978-1-83916-309-8
PDF ISBN:
978-1-83916-990-8
EPUB ISBN:
978-1-83916-991-5
Special Collection:
2023 ebook collection
No. of Pages:
310
Publication date:
28 Jul 2023
Book Chapter
Chapter 2: Coagulants and Starter Cultures
By
Ian B. Powell
Ian B. Powell
Faculty of Science, Engineering and Technology, Swinburne University of Technology
Hawthorn
Victoria 3122
Australia
[email protected]
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Published:28 Jul 2023
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Special Collection: 2023 ebook collection
Page range:
8 - 47
Citation
I. B. Powell, in Handbook of Cheese Chemistry, ed. M. H. Tunick, The Royal Society of Chemistry, 2023, ch. 2, pp. 8-47.
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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.
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