Processed Cheese Science and Technology

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

Produk Detail:

  • Author : Mamdouh El-Bakry
  • Publisher : Woodhead Publishing
  • Pages : 296 pages
  • ISBN : 9780128214459
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKProcessed Cheese Science and Technology

Processed Cheese Science and Technology

Processed Cheese Science and Technology
  • Author : Mamdouh El-Bakry,Bhavbhuti M. Mehta
  • Publisher : Woodhead Publishing
  • Release : 15 October 2021
GET THIS BOOKProcessed Cheese Science and Technology

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

Processed Cheese and Analogues

Processed Cheese and Analogues
  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release : 03 May 2011
GET THIS BOOKProcessed Cheese and Analogues

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest

Cheese Problems Solved

Cheese Problems Solved
  • Author : P L H McSweeney
  • Publisher : Elsevier
  • Release : 30 June 2007
GET THIS BOOKCheese Problems Solved

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer

Dairy Fat Products and Functionality

Dairy Fat Products and Functionality
  • Author : Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
  • Publisher : Springer Nature
  • Release : 29 May 2020
GET THIS BOOKDairy Fat Products and Functionality

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
  • Author : Ramesh C. Chandan,Arun Kilara
  • Publisher : John Wiley & Sons
  • Release : 15 March 2011
GET THIS BOOKDairy Ingredients for Food Processing

"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk

Dairy Engineering

Dairy Engineering
  • Author : Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOKDairy Engineering

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.

Fundamentals of Cheese Science

Fundamentals of Cheese Science
  • Author : Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney
  • Publisher : Springer
  • Release : 22 August 2016
GET THIS BOOKFundamentals of Cheese Science

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other

Engineering Practices for Milk Products

Engineering Practices for Milk Products
  • Author : Megh R. Goyal,Subrota Hati
  • Publisher : CRC Press
  • Release : 03 October 2019
GET THIS BOOKEngineering Practices for Milk Products

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and applications in the engineering of milk products, specifically covering functional bioactivities to add value while increasing the quality and safety of milk and fermented milk products. Chapters in the book look at the functional properties of milk

Improving the Flavour of Cheese

Improving the Flavour of Cheese
  • Author : B C Weimer
  • Publisher : Elsevier
  • Release : 30 April 2007
GET THIS BOOKImproving the Flavour of Cheese

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the

Dairy Processing

Dairy Processing
  • Author : G Smit
  • Publisher : Elsevier
  • Release : 29 July 2003
GET THIS BOOKDairy Processing

The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy processing: improving quality reviews key developments and their impact on product safety and quality. The first two chapters of part one provide a foundation for the rest of the book, summarising the latest research on the constituents of milk and reviewing how agricultural practice influences the quality of raw milk. This is followed by three chapters