Diversity of cheese varieties: An overview

McSweeney, P.L.H.; Ottogalli, G.; Fox, Patrick F.

doi:10.1016/s1874-558x(04)80037-x

Cited by 59 publications

(64 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As previously elucidated by De Angelis et al (2001), NSLAB constitute a major part of the indigenous microbiota of cheeses, even when produced with thermophilic starters and represent one of the main factors in determining the typical features of cheeses. Except for caciotta, a higher NSLAB diversity was seen in raw rather than pasteurised and in long-rather than short-ripened cheeses, in line with what highlighted by McSweeney, Ottogalli, and Fox (2004). In raw milk cheeses, the primary source of NSLAB is the cheese milk, whereas in pasteurised milk cheeses the occurrence of these bacteria is mainly ascribable to post-pasteurisation contaminations or to the presence of species surviving pasteurisation in a heatshocked state (Beresford et al, 2001).…”

Section: Microbiological Analysessupporting

confidence: 73%

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

Aquilanti

Santarelli

Babini

et al. 2013

International Dairy Journal

View full text Add to dashboard Cite

Section: Microbiological Analysessupporting

confidence: 73%

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

Aquilanti

Santarelli

Babini

et al. 2013

International Dairy Journal

View full text Add to dashboard Cite

“…Their artisanal production is strongly linked to the "terroir" [17]. Traditional cheeses are cultural goods that deserve to be studied, characterized, and protected [28,34]. Some cheeses are known, made, and eaten to the present day, while others are unfortunately endangered for various reasons, namely the unavailability of fodder, the rural exodus, and the change in food habits.…”

Section: Algerian Traditional Cheesesmentioning

confidence: 99%

Traditional dairy products in Algeria: case of Klila cheese

et al. 2019

View full text Add to dashboard Cite

The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of "Lben" (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations.

show abstract

“…These cheeses vary in terms of their source of milk, the pretreatment of milk, the conditions applied for cheese making, the use of specific microbiological cultures, the ripening type, the optimal age at consumption, the nutritional composition, as well as their appearance, size, texture, flavor, melting properties, and other characteristics. Various systems are applied in parallel for the differentiation, designation, labeling and classification of cheeses [11]. The following list indicates the most common criteria used for the classification of cheese in practice and gives a short description of the specific features of the cheese types:…”

Section: Classification Of Cheesementioning

confidence: 99%

Cheese, Processed Cheese, and Whey

Eugster

Jakob

Wechsler

2012

Ullmann's Encyclopedia of Industrial Chemistry

View full text Add to dashboard Cite

The article contains sections titled: 1. History of Cheese making 2. Definition 3. Classification 4. Production 4.1. Raw Materials 4.2. Cheese‐Making Technology 4.3. Ripening 5. Analysis 6. Flavor Components 7. Processed Cheese 8. Whey 8.1. Composition and Treatment of Whey 8.2. Use of Whey 9. Economic Aspects 10. Nutritional Value of Cheese Cheese is a stable dairy product that contains proteins and fat in a concentrated form. The preservation of milk in the form of cheese is commonly believed to have originated around 8000 years ago. Nowadays, approximately one quarter of the total production of milk worldwide is transformed into cheese. The annual world production of natural cheeses is estimated at around 20 × 10 6 t. The annual cheese consumption per capita varies widely from country to country and lies within the range of 0.2 kg (China) and 31.1 kg (Greece). Cheese making technology involves a selective separation and concentration of casein and fat by coagulating the milk and expelling whey. The preservation of cheese is usually achieved by means of a lactic fermentation and/or a lowering of the a w ‐value. Historical, geographical and technological developments have led to an enormous diversity of cheeses on the market. Various systems exist for the classification of cheeses using criteria such as ripening time, firmness, fat content, heat treatment of the cheese milk, source of the milk, ripening characteristics, and others. In contrast to most other dairy products, ripened cheese is free of lactose and is, therefore, suitable for the nutrition of lactose‐intolerant individuals.

show abstract

Diversity of cheese varieties: An overview

Cited by 59 publications

References 18 publications

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

Quality evaluation and discrimination of semi-hard and hard cheeses from the Marche region (Central Italy) using chemometric tools

Traditional dairy products in Algeria: case of Klila cheese

Cheese, Processed Cheese, and Whey

Contact Info

Product

Resources

About