Table of Contents

1 A brief history of cheese.- 2 Importance of cheese as a food.- 3 Cheese varieties.- 4 Introduction to cheesemaking.- 5 Milk as a raw material for cheesemaking.- 6 Bacteriology in relation to cheesemaking.- 7 Tests for acidity and chemical analysis in process control.- 8 Additives used in cheese milks.- 9 Starter cultures.- 10 Preparation of cheese milks.- 11 Coagulants and precipitants.- 12 Cheesemaking operations.- 13 Cheese manufacture.- 14 Mechanization of cheesemaking.- 15 Cheese maturation.- 16 Cheese faults and cheese grading.- 17 Membrane filtration of milk and whey.- 18 Cheese whey and its uses.- 19 Selected cheese recipes.

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