ABSTRACT
Most of the milk consumed by humans is obtained from dairy cows, although milk from goats and sheep are also available. In Canada, and in many industrialized countries, raw milk (RM) is processed before it is consumed. During normal processing, the fat content of the milk may be adjusted, various vitamins could be added, and pathogenic bacteria inactivated. In addition to being consumed as a beverage, milk is also processed to make butter, cream, yogurt, and cheese. It is believed that cheese was discovered by accident by a traveling Arabic merchant who had brought some milk along for his journeys (Ashford et al., 2012). The pouch in which he placed the milk was made of a sheep’s stomach lining. As he traveled, the milk turned into
16.1 Introduction .................................................................................................. 365 16.1.1 History of Cheese ............................................................................. 365
16.2 Introduction to Milk and Cheese ..................................................................366 16.3 Cheese Quality and Control ......................................................................... 367 16.4 Pretreatment of Milk Destined for Cheese Manufacture ............................. 368
16.4.1 Traditional Thermal Pasteurization .................................................. 368 16.4.2 Whey Protein Denaturation and Its Interactions with Casein .......... 368 16.4.3 Rennet Coagulation Properties of Heat-Pasteurized Cheese Milks ... 369 16.4.4 Proteolysis Properties of Heat-Pasteurized Cheese Milks ............... 369
16.5 Pulsed Electric Field Processing of Milk and Cheese Quality .................... 370 16.5.1 Introduction to PEF .......................................................................... 370 16.5.2 Effect of PEF Treatment on Milk Quality ........................................ 370 16.5.3 Effect of PEF Treatment on Cheese Quality .................................... 377
16.6 Conclusion ....................................................................................................380 16.7 Future Trends ................................................................................................380 References ..............................................................................................................380
