Processed Cheese Science and Technology

Processed Cheese Science and Technology
Author :
Publisher : Woodhead Publishing
Total Pages : 526
Release :
ISBN-10 : 9780128214602
ISBN-13 : 0128214600
Rating : 4/5 (600 Downloads)

Book Synopsis Processed Cheese Science and Technology by : Mamdouh El-Bakry

Download or read book Processed Cheese Science and Technology written by Mamdouh El-Bakry and published by Woodhead Publishing. This book was released on 2022-02-11 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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


Processed Cheese Science and Technology Related Books

Processed Cheese Science and Technology
Language: en
Pages: 526
Authors: Mamdouh El-Bakry
Categories: Technology & Engineering
Type: BOOK - Published: 2022-02-11 - Publisher: Woodhead Publishing

DOWNLOAD EBOOK

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates rega
Technology of Cheesemaking
Language: en
Pages: 0
Authors: Barry A. Law
Categories: Technology & Engineering
Type: BOOK - Published: 2010-07-26 - Publisher: Wiley-Blackwell

DOWNLOAD EBOOK

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-sof
Global Cheesemaking Technology
Language: en
Pages: 494
Authors: Photis Papademas
Categories: Technology & Engineering
Type: BOOK - Published: 2017-09-26 - Publisher: John Wiley & Sons

DOWNLOAD EBOOK

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are m
Cheese Technology
Language: en
Pages: 930
Authors: Josef Kammerlehner
Categories: Cheese
Type: BOOK - Published: 2009 - Publisher:

DOWNLOAD EBOOK

Cheese Problems Solved
Language: en
Pages: 425
Authors: P L H McSweeney
Categories: Technology & Engineering
Type: BOOK - Published: 2007-06-30 - Publisher: Elsevier

DOWNLOAD EBOOK

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 i