Processed Cheese Science and Technology
eBook - ePub

Processed Cheese Science and Technology

Ingredients, Manufacture, Functionality, Quality, and Regulations

  1. 524 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Processed Cheese Science and Technology

Ingredients, Manufacture, Functionality, Quality, and Regulations

About this book

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. - Offers the most complete coverage of processed cheese products to-date - Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts - Includes extensive lists of references for further reading at the end of each chapter

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Yes, you can access Processed Cheese Science and Technology by Mamdouh El-Bakry,Bhavbhuti M. Mehta in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Processed Cheese Science and Technology
  2. Chapter 1 Overview of processed cheese and its products
  3. Chapter 2 Dairy ingredients in processed cheese and cheese spread
  4. Chapter 3 The use of different cheese sources in processed cheese
  5. Chapter 4 The use of vegetable ingredients in processed cheese
  6. Chapter 5 Flavors, colors, and preservatives used in processed cheese
  7. Chapter 6 Functionality of salts used in processed cheese manufacture
  8. Chapter 7 Low salt and low sodium processed cheeses
  9. Chapter 8 Manufacture of processed cheese: Equipments used
  10. Chapter 9 Technological aspects of processed cheese: Properties and structure
  11. Chapter 10 Packaging, cooling, and storage of processed cheese
  12. Chapter 11 Special processed cheeses, cheese spreads, and analogue cheeses
  13. Chapter 12 Techniques used for processed cheese characterization
  14. Chapter 13 Quality and testing of processed cheese: defects, QA, and QC
  15. Chapter 14 Microbiology of processed cheese
  16. Chapter 15 Regulations and legislations on processed cheese
  17. Chapter 16 Processed cheese: applications, challenges, and market trends
  18. Index