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Processed cheese science and technology : ingredients, manufacture, functionality, quality, and regulations /

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Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: El-Bakry, Mamdouh, 1974- (Editor), Mehta, Bhavbhuti M. (Editor)
Format: eBook
Language:English
Published: Cambridge, MA : Woodhead Publishing, an imprint of Elsevier, [2022]
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Process cheese.
Cheesemaking > Technological innovations.
Fromage > Fabrication > Innovations.
Fromage fondu.
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Overview of processed cheese and its products / Mamdouh El-Bakry and Bhavbhuti M. Mehta
  • Dairy ingredients in processed cheese and cheese spread / Art Hill and Mary Ann Ferrer
  • The use of different cheese sources in processed cheese / Richardos N. Salek, František Buňka and Michaela Černíková
  • The use of vegetable ingredients in processed cheese / Terri D. Boylston
  • Flavors, colors, and preservatives used in processed cheese / Miočinović Jelena and Miloradović Zorana
  • Functionality of salts used in processed cheese manufacture / František Buňka, Michaela Černíková and Richardos N. Salek
  • Low salt and low sodium processed cheeses / Gustavo Luis de Paiva Anciens Ramos, Adriana Torres Silva e Alves, Leila Maria Spadoti, Patricia Blumer Zacarchenco, Adriano Gomes da Cruz
  • Manufacture of processed cheese: Equipments used / Mustafa Ozturk and Meral Kilic-Akyilmaz
  • Technological aspects of processed cheese: Properties and structure / Michaela Černíková, František Buňka and Richardos N. Salek
  • Packaging, cooling, and storage of processed cheese / Imène Felfoul and Hamadi Attia
  • Special processed cheeses, cheese spreads, and analogue cheeses / Oznur Cumhur and Meral Kilic-Akyilmaz
  • Techniques used for processed cheese characterization / Apostolos S. Thomareis and Georgia Dimitreli
  • Quality and testing of processed cheese: defects, QA, and QC / Apostolos S. Thomareis and Soumela E. Chatziantoniou
  • Microbiology of processed cheese / Gustavo Luís de Paiva Anciens Ramos, Adriana Torres Silva e Alves, Leila Maria Spadoti, Patricia Blumer Zacarchenco, Adriano Gomes da Cruz
  • Regulations and legislations on processed cheese / Nurcan Koca, Zafer Erbay and Müge Urgu Öztürk
  • Processed cheese: applications, challenges, and market trends / Yasser Bouhlal and Oral Capps.