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Chemical Species in Cheese and Their Origin in Milk Components

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Chemistry of Structure-Function Relationships in Cheese

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 367))

Abstract

Cheese is an enormously complex physical, bio-chemical and microbiological system. Chemical components of cheese are derived from milk components, other cheese making ingredients such as cultures and enzymes, and environmental contaminants. The diversity of chemical components is determined by ripening agents such as endogenous milk enzymes, milk coagulants, added proteases and lipases, enzyme systems of both starter and non-starter bacteria, and other microflora. Ripening processes are the topics of other papers presented at this symposium. The purpose of this paper is to provide an over view of the chemical composition of cheese, the factors determining the transfer of milk components to cheese and the composition parameters which are critical to cheese ripening and flavour development. Component transfers from milk to cheese are discussed as functions of milk gross composition, specific genotypes of both caseins and serum proteins, fat globule properties, and some cheese manufacturing parameters.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, Ontario, Canada, N1G 2W1

    Arthur R. Hill

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  1. Arthur R. Hill
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Editors and Affiliations

  1. Agricultural Research Service, United States Department of Agriculture, Philadelphia, Pennsylvania, USA

    Edyth L. Malin  & Michael H. Tunick  & 

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© 1995 Springer Science+Business Media New York

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Hill, A.R. (1995). Chemical Species in Cheese and Their Origin in Milk Components. 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_5

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  • DOI: https://doi.org/10.1007/978-1-4615-1913-3_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5782-7

  • Online ISBN: 978-1-4615-1913-3

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