Abstract
Cheese is the generic name of a group of cultured fermented products represented world-wide in well over 500 varieties. More than 700 varieties are described in USDA Handbook No. 54 (Walter and Hargrove, 1969). Cheese represents perhaps one of the oldest means of food preservation and is made wherever animals are milked, whether the animal is a cow, buffalo, reindeer, goat, sheep, horse, camel, ass, yak or llama. Cheese is highly nutritious because it contains almost all of the protein, usually most of the fat, essential vitamins and minerals and other nutrients of milk in a concentrated form.
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Holsinger, V.H., Smith, P.W., Tunick, M.H. (1995). Overview: Cheese Chemistry and Rheology. In: Malin, E.L., Tunick, M.H. (eds) Chemistry of Structure-Function Relationships in Cheese. Advances in Experimental Medicine and Biology, vol 367. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1913-3_1
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DOI: https://doi.org/10.1007/978-1-4615-1913-3_1
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