Abstract
This chapter describes the diversity of cheese varieties that are produced from the same raw materials, usually bovine, ovine, caprine or buffalo milks, lactic acid bacteria (LAB), coagulant, and NaCl. Soft cheese varieties are usually not included in the group of internal bacterially ripened cheeses, because they have a characteristic secondary microflora that has a major effect on the characteristics of these cheeses. Cheeses made from ultrafiltration retentate are grouped together in family H6, although they may, in fact, be quite similar to cheeses in other families made, using traditional technology. Semihard cheeses with propionic acid fermentation include Maasdamer, Leerdamer, and Jarlsberg. Tofu is a cheese-like product produced from soybeans that has been a staple food in the Orient for many centuries. Although the appearance resembles that of fresh cheese and has similar culinary applications, its physico-chemical properties are clearly different from all the classes described in this chapter.
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