Milk -- Preparation of cheesemilk -- Ultrafiltration of cheesemilk -- Acidification -- Conversion of milk to curd -- Syneresis -- Salt in cheese -- Cheese yield -- New technologies -- The microbiology of cheese ripening -- Pathogens and food poisoning bacteria -- Nutritional aspects of cheese -- Packaging -- Whey processing -- Analysis of cheese -- Principal families of cheese -- Flavour, texture and flavour defects in hard and semi-hard cheeses -- Grana-type cheeses and Parmesan -- Cheddar cheese -- Dutch-type cheeses -- Swiss cheese -- White-mould cheese -- Blue cheese -- Bacterial surface-ripened cheeses -- Low-moisture Mozzarella cheese (LMMC) -- Cheeses ripened in brine -- Acid and acid/heat-coagulated cheeses -- Cheese as a food ingredient -- Processed cheese -- Cheese-like products.