Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Voorkant
Mamdouh El-Bakry, Bhavbhuti M. Mehta
Woodhead Publishing, 11 feb 2022 - 524 pagina's
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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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Inhoudsopgave

Chapter 1 Overview of processed cheese and its products
1
Chapter 2 Dairy ingredients in processed cheese and cheese spread
29
Chapter 3 The use of different cheese sources in processed cheese
79
Chapter 4 The use of vegetable ingredients in processed cheese
113
Chapter 5 Flavors colors and preservatives used in processed cheese
125
Chapter 6 Functionality of salts used in processed cheese manufacture
147
Chapter 7 Low salt and low sodium processed cheeses
177
Equipments used
197
Chapter 11 Special processed cheeses cheese spreads and analogue cheeses
269
Chapter 12 Techniques used for processed cheese characterization
295
defects QA and QC
349
Chapter 14 Microbiology of processed cheese
427
Chapter 15 Regulations and legislations on processed cheese
449
applications challenges and market trends
491
Index
507
Back cover
511

Properties and structure
211
Chapter 10 Packaging cooling and storage of processed cheese
249

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Over de auteur (2022)

Dr. Mamdouh El-Bakry currently works in the food industry as a professor and a regulatory affairs technologist for dairy science. He received his B.Sc. in Dairy Science and Technology from Cairo University, followed by a M.Sc. degree in Food Science and Technology (Ghent University), a M.Sc. in Food Science and Nutrition (Murcia University), and a Ph.D. in Processed Cheese from the University College Dublin. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. Dr. El-Bakry’s research interests include dairy products, dairy technology, chemistry, microstructure, and microbiology. He has contributed to numerous research/review papers, book chapters, and conference work on dairy science.

Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.

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