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Processed Cheese Science and Technology

Processed Cheese Science and Technology
  • Author : Mamdouh El-Bakry
  • Publsiher : Woodhead Publishing
  • Release : 11 February 2022
  • ISBN : 0128214600
  • Pages : 524 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKProcessed Cheese Science and Technology

Summary:
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

Processed Cheese Science and Technology
  • Author : Mamdouh El-Bakry,Bhavbhuti M. Mehta
  • Publisher : Woodhead Publishing
  • Release : 11 February 2022
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

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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

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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

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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

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Global Cheesemaking Technology

Global Cheesemaking Technology
  • Author : Photis Papademas,Thomas Bintsis
  • Publisher : John Wiley & Sons
  • Release : 26 September 2017
GET THIS BOOKGlobal Cheesemaking Technology

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional

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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

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Cheese

Cheese
  • Author : Paul L. H. McSweeney,Patrick F. Fox,Paul D. Cotter,David W Everett
  • Publisher : Academic Press
  • Release : 10 May 2017
GET THIS BOOKCheese

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market

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Dairy Science and Technology, Second Edition

Dairy Science and Technology, Second Edition
  • Author : P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
  • Publisher : CRC Press
  • Release : 29 September 2005
GET THIS BOOKDairy Science and Technology, Second Edition

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding

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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.

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Handbook on Cheese

Handbook on Cheese
  • Author : Henrique Castelli,Luiz Du Vale
  • Publisher : Nova Science Pub Incorporated
  • Release : 01 January 2013
GET THIS BOOKHandbook on Cheese

In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats' cheese made with clotting enzymes; processed cheese flavors and flavor compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement

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Engineering Practices for Milk Products

Engineering Practices for Milk Products
  • Author : Megh R. Goyal,Subrota Hati
  • Publisher : CRC Press
  • Release : 30 September 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

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Fundamentals of Cheese Science

Fundamentals of Cheese Science
  • Author : P. F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
  • Publisher : Springer Science & Business Media
  • Release : 23 May 2022
GET THIS BOOKFundamentals of Cheese Science

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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

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Phosphoric Acids—Advances in Research and Application: 2013 Edition

Phosphoric Acids—Advances in Research and Application: 2013 Edition
  • Author : Anonim
  • Publisher : ScholarlyEditions
  • Release : 21 June 2013
GET THIS BOOKPhosphoric Acids—Advances in Research and Application: 2013 Edition

Phosphoric Acids—Advances in Research and Application: 2013 Edition is a ScholarlyBrief™ that delivers timely, authoritative, comprehensive, and specialized information about ZZZAdditional Research in a concise format. The editors have built Phosphoric Acids—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about ZZZAdditional Research in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Phosphoric Acids—

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Food Texture Design and Optimization

Food Texture Design and Optimization
  • Author : Yadunandan Lal Dar,Joseph M. Light
  • Publisher : John Wiley & Sons
  • Release : 27 May 2014
GET THIS BOOKFood Texture Design and Optimization

"Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy

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