Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
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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Chapter 3 The use of different cheese sources in processed cheese
Chapter 4 The use of vegetable ingredients in processed cheese
Chapter 5 Flavors colors and preservatives used in processed cheese
Chapter 6 Functionality of salts used in processed cheese manufacture
Chapter 7 Low salt and low sodium processed cheeses
Chapter 11 Special processed cheeses cheese spreads and analogue cheeses
Chapter 12 Techniques used for processed cheese characterization
defects QA and QC
Chapter 14 Microbiology of processed cheese
Chapter 15 Regulations and legislations on processed cheese
applications challenges and market trends
Properties and structure
Chapter 10 Packaging cooling and storage of processed cheese