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Cheeses around the World: Types, Production, Properties and

Cultural and Nutritional Relevance

Book · May 2019

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Raquel Pinho Ferreira Guiné Paula R. Correia

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 FOOD SCIENCE AND TECHNOLOGY

CHEESES AROUND THE WORLD

TYPES, PRODUCTION, PROPERTIES
AND CULTURAL AND NUTRITIONAL
RELEVANCE

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 FOOD SCIENCE AND TECHNOLOGY

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 FOOD SCIENCE AND TECHNOLOGY

CHEESES AROUND THE WORLD

TYPES, PRODUCTION, PROPERTIES
AND CULTURAL AND NUTRITIONAL
RELEVANCE

RAQUEL DE PINHO FERREIRA GUINÉ

PAULA MARIA DOS REIS CORREIA
AND
ANA CRISTINA FERRÃO
EDITORS

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Copyright © 2019 by Nova Science Publishers, Inc.

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Published by Nova Science Publishers, Inc. † New York

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 CONTENTS

Preface vii
Chapter 1 The Economic and Social Importance of Cheese 1
Raquel P. F. Guiné and Sofia G. Florença
Chapter 2 Cheese: Nutritional Aspects and Health Effects 17
Ana Cristina Ferrão and Raquel P. F. Guiné
Chapter 3 Cheesemaking Technology and Its Influence on Cheese Quality 47
Marek Szołtysik, Małgorzata Korzeniowska, Anna Dąbrowska,
Józefa Chrzanowska and Maciej Oziembłowski
Chapter 4 Innovative Cheese Products:
Fresh Cheese with Blueberry and Raspberry 77
Raquel P. F. Guiné, Soraia Leitão, Paula M. R. Correia
and Fernando J. A. Gonçalves
Chapter 5 Yeast Microflora and Its Influence on Cheese Quality 97
Marek Szołtysik, Anna Dąbrowska and Małgorzata Korzeniowska
Chapter 6 Portuguese Traditional Cheeses: Production and Characterization 115
Raquel P. F. Guiné, Sofia G. Florença and Paula M. R. Correia
Chapter 7 Origin, Production and Specificities of Croatian Traditional Cheeses 153
Irena Barukčić and Milna Tudor Kalit
Chapter 8 Production and Characteristics of Different Types
of Serbian Cheeses 183
Jelena Miocinovic and Zorana Miloradovic
Chapter 9 Cheeses That Made History in Italian Dairy Tradition 203
Roberto Anedda, Marika Pala and Elena Curti
Chapter 10 Cheeses from Lithuania 229
Daiva Leskauskaitė
Chapter 11 Regional and Traditional Cheeses in Poland 247
Maciej Oziembłowski, Małgorzata Korzeniowska,
Marek Szołtysik and Anna Dąbrowska

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vi Contents

Chapter 12 Romanian Cheese: Tradition, Production and Nutritional Value 267

Monica Tarcea, Adriana Păucean, Corina Zugravu
and Cristina Filip
Chapter 13 Genuine Cheeses from Mexico 289
Raúl Salas-Coronado, Claudia Villanueva-Cañongo,
Norma Francenia Santos-Sánchez, Beatriz Hernández-Carlos,
Rogelio Valadez-Blanco and Paula Cecilia Guadarrama-Mendoza
Chapter 14 Mexican Cheeses 309
Cristina Chuck-Hernández, Sandra Teresita Martín del Campo
and Anaberta Cardador-Martínez
Chapter 15 Traditional Greek Cheeses 329
Georgia Dimitreli, Stylianos Exarhopoulos,
Athanasios Goulas and Klio D. Antoniou
Chapter 16 Latvian Cheeses: Traditions, Technology and Nutritional Facts 379
Inga Ciprovica
Chapter 17 Brazilian Cheeses: Diversity, Culture and Tradition 403
Vanessa A. Ferreira, Ivy S. C. Pires, Lucilene S. Miranda
and Milton C. Ribeiro
Chapter 18 Traditional Hungarian Cheeses and Their Place in a Balanced Diet 415
Viktória Szűcs, László Varga and Zsigmond Matócza
Chapter 19 Traditional Slovenian Cheeses 437
Boris Kovač and Andreja Čanžek Majhenič
About the Editors 459
List of Contributors 461
Index 465
Related Nova Publications 477

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 PREFACE

Cheese is a very ancient food product produced worldwide and much appreciated
regardless of the country. The world cheese trade assumes a global importance, both at the
industrial level as well as when it comes to traditional cheeses, which provide income for rural
populations.
The diversity in cheese technology in enormous, varying the type of milk used, the
production operations, the lactic cultures, the maturation times and conditions, among other
aspects. This results in final products with a wide range of characteristics in terms of taste,
flavour, texture, colour, shape or size. Besides, unlike the industrial cheeses, the traditional
ones are also imprinted with a social and cultural heritage that makes them unique.
This book gathers a very diverse set of contributions to enlighten the readers about many
types of cheeses original from different countries around the world. It aims to reach students
and food professionals, both academic and from industry, nutritionists, chefs and other
professionals linked to gastronomy, as well as other related areas such as sociologists and
historians, having in mind the heritage associated with traditional food products and cheese in
particular.
Traditional cheeses are inseparable from their territory of origin and no doubt that
constitute an homage to the history and culture of the local communities. All traditional cheeses
originate from milk with specific properties and undergo production operations which attribute
them unique organoleptic features. The development of these particular characteristics comes
from several biodiverse factors, such as the environment, climate, pastures, breed, utilization
of raw milk, natural microflora, cheese making technology supported on handmade operations,
and finally the natural ripening conditions. Because all these factors are highly variable, they
lead to an enormous number of cheeses produced in different countries around the world.
In this kook are highlighted some aspects related to the nutritional, economic and social
importance of cheeses, as well as some particularities of cheese technology, that provide some
basic knowledge about the topic in general. Complementary, it includes a significant number
of chapters devoted to the traditional cheeses in different parts of the world, including European
and American countries.

Raquel de Pinho Ferreira Guiné

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