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Processed cheese and analogues /

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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...

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Bibliographic Details
Corporate Author: Knovel (Firm)
Other Authors: Tamime, A. Y.
Format: eBook
Language:English
Language Notes:English.
Published: Oxford ; Ames, Iowa : Wiley-Blackwell, ©2011.
Series:Society of Dairy Technology series.
Subjects:
Process cheese.
Fromage fondu.
TECHNOLOGY & ENGINEERING > Agriculture > General.
kaasbereiding
cheesemaking
analogen
analogues
whey protein
geurstoffen en smaakstoffen
flavour compounds
Dairy Science
Zuivelkunde
Electronic books.
Online Access:Connect to the full text of this electronic book
Description
Summary: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 in dairy science.
Physical Description:1 online resource (xviii, 350 pages, [12] pages of color plates) : illustrations (some color)
Bibliography:Includes bibliographical references and index.
ISBN:9781444341850
1444341855
9781444341829
1444341820
9781444341836
1444341839
9786613178121
6613178128
9781523118649
1523118644
1283178125
9781283178129