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Processed Cheese Science and Technology

Processed Cheese Science and Technology

Detail Book : Processed Cheese Science and Technology written by Mamdouh El-Bakry, published by Woodhead Publishing which was released on 15 June 2021. Download Processed Cheese Science and Technology Books now! Available in PDF, ePub and Kindle. 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

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Author : Mamdouh El-Bakry
Release Date : 15 June 2021
Publisher : Woodhead Publishing
Rating : 4/5 (from 21 users)
Pages : 296
ISBN : 9780128214459
Format : PDF, ePUB, KF8, PDB, MOBI, Tuebl
Processed Cheese Science and Technology

Processed 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

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Processed Cheese and Analogues

Processed 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

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Cheese Problems Solved

Cheese 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

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Dairy Fat Products and Functionality

Dairy Fat Products and Functionality

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Fundamentals of Cheese Science

Fundamentals 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,

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Handbook of Food Science  Technology  and Engineering

Handbook of Food Science Technology and Engineering

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Fundamentals of Cheese Science

Fundamentals 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

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Cheese  Chemistry  Physics and Microbiology

Cheese Chemistry Physics and Microbiology

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second

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Animal Sourced Foods for Developing Economies

Animal Sourced Foods for Developing Economies

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock

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Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand,

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Academic Press Dictionary of Science and Technology

Academic Press Dictionary of Science and Technology

Over 125,000 entries cover 124 scientific and technological fields, including acoustical engineering, cartography graphic arts, microbiology, organic chemistry, radiology, and zoology

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Cheese  Chemistry  Physics and Microbiology

Cheese Chemistry Physics and Microbiology

The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the

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Food and Health  Science and Technology

Food and Health Science and Technology

The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for

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Improving the Flavour of Cheese

Improving 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

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