Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and RegulationsMamdouh El-Bakry, Bhavbhuti M. Mehta Woodhead Publishing, 11 feb 2022 - 524 pagina's 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.
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Inhoudsopgave
1 | |
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 |
507 | |
Back cover | 511 |
Properties and structure | 211 |
Chapter 10 Packaging cooling and storage of processed cheese | 249 |
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Processed Cheese Science and Technology: Ingredients, Manufacture ... Mamdouh El-Bakry,Bhavbhuti M. Mehta Geen voorbeeld beschikbaar - 2022 |