Cheese Technology

Finally, 6 years after the German edition, the first English edition of Cheese Technology (»Käsetechnologie«) has beeb published by Josef Kammerlehner. This book brings together the scientific basis and practical know-how of dairy technology, based on the accumulated experience of the author as chief instructor, mainly at the Technical University of Munich, in Freising-Weihenstephan.

The new book is well updated with recent important references. The book is well thought out, structured and descriptive enough to inform the novice, the students, and tehe professionals working on cheese technology. It is very practical as well and helps to understand the factors that could be mastered to optimize the process and technologywill cover the basics of milk composition, processing treatments, etc., starter cultures and other chapters, as in the first German version, and the chapters have been update. It starts with a general overview and historical background of cheese making, including knowledge of nutrition on cheese consumption, and goes into the basis of cheese science and its practicl utilization. Several chapters are devoted to rennet cheeses, fresh cheeses and preparations, acid curd cheeses, cooked cheese, processed cheese and processed cheese foods, whey cheese, whey and whey products, rennet- and acid casein, and ends with cheese made from different types of milk (non bovine milk). Each of the 9 chapters is documented with tables, illustrations and with a complementary bibliography. As an example of the knowledge avaiable in this book, the very important (pratical) preparation (and regeneration) of a brine bath is presented in detail; simultaneously, the salt diffusion and absorption in cheese is very well explained and illustrated with practical examples. Membrane separation in cheese making (e.g., combined nanofiltration and ultraffiltration process for Quarg making) is included as well.

This (hand)book is tremendously useful in setting the relevance of »practical«  cheese science and technology for those working in academia, in the industry, in research and product developement, as well as for those studying food science, engineering and technology.   

 [110] WOLFSCHOON, A. Cheese tchnology. International Dairy Journal, v. 20, n. 2010, p. 222, 2009.