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.
1. Processed Cheese Science and Technology - p. i 2. Cover - p. i 3. Halftitle Page - p. i 4. Title Page - p. i 5. Copyright - p. iv 6. Contents - p. v 7. Contributors - p. xi 8. Chapter 1 Overview of processed cheese and its products - p. 1 9. Chapter 2 Dairy ingredients in processed cheese and cheese spread - p. 29 10. Chapter 3 The use of different cheese sources in processed cheese - p. 79 11. Chapter 4 The use of vegetable ingredients in processed cheese - p. 113 12. Chapter 5 Flavors, colors, and preservatives used in processed cheese - p. 125 13. Chapter 6 Functionality of salts used in processed cheese manufacture - p. 147 14. Chapter 7 Low salt and low sodium processed cheeses - p. 177 15. Chapter 8 Manufacture of processed cheese: Equipments used - p. 197 16. Chapter 9 Technological aspects of processed cheese: Properties and structure - p. 211 17. Chapter 10 Packaging, cooling, and storage of processed cheese - p. 249 18. Chapter 11 Special processed cheeses, cheese spreads, and analogue cheeses - p. 269 19. Chapter 12 Techniques used for processed cheese characterization - p. 295 20. Chapter 13 Quality and testing of processed cheese: defects, QA, and QC - p. 349 21. Chapter 14 Microbiology of processed cheese - p. 427 22. Chapter 15 Regulations and legislations on processed cheese - p. 449 23. Chapter 16 Processed cheese: applications, challenges, and market trends - p. 491 24. Index - p. 507
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.
1. Processed Cheese Science and Technology - p. i 2. Cover - p. i 3. Halftitle Page - p. i 4. Title Page - p. i 5. Copyright - p. iv 6. Contents - p. v 7. Contributors - p. xi 8. Chapter 1 Overview of processed cheese and its products - p. 1 9. Chapter 2 Dairy ingredients in processed cheese and cheese spread - p. 29 10. Chapter 3 The use of different cheese sources in processed cheese - p. 79 11. Chapter 4 The use of vegetable ingredients in processed cheese - p. 113 12. Chapter 5 Flavors, colors, and preservatives used in processed cheese - p. 125 13. Chapter 6 Functionality of salts used in processed cheese manufacture - p. 147 14. Chapter 7 Low salt and low sodium processed cheeses - p. 177 15. Chapter 8 Manufacture of processed cheese: Equipments used - p. 197 16. Chapter 9 Technological aspects of processed cheese: Properties and structure - p. 211 17. Chapter 10 Packaging, cooling, and storage of processed cheese - p. 249 18. Chapter 11 Special processed cheeses, cheese spreads, and analogue cheeses - p. 269 19. Chapter 12 Techniques used for processed cheese characterization - p. 295 20. Chapter 13 Quality and testing of processed cheese: defects, QA, and QC - p. 349 21. Chapter 14 Microbiology of processed cheese - p. 427 22. Chapter 15 Regulations and legislations on processed cheese - p. 449 23. Chapter 16 Processed cheese: applications, challenges, and market trends - p. 491 24. Index - p. 507
