Processed Cheese Science and Technology
Ingredients, Manufacture, Functionality, Quality, and Regulations

An essential resource for a foundational understanding of processed cheese properties and manufacturing

Mamdouh El-Bakry (Edited by), Bhavbhuti M. Mehta (Edited by)

9780128214459

Hardback, published 15 February 2022

524 pages
22.9 x 15.2 x 3.1 cm, 0.45 kg

Approx.500 pages

1. An Introduction to Processed Cheese and its Products
2. Dairy Ingredients in Processed Cheese Products
3. The Use of Different Cheese Sources in Processed Cheese
4. The Use of Vegetable Ingredients in Processed Cheese
5. Flavours, Colours and Preservatives Used in Processed Cheese
6. Functionality of Salts Used in Processed Cheese Manufacture
7. Low Salt and Low Sodium Processed Cheeses
8. Manufacture of Processed Cheese: Equipment Used
9. Technological Aspects of Processed Cheese: Properties and Structure
10. Packaging, Cooling and Storage of Processed Cheese
11. Special Processed Cheeses, Cheese Spreads and Analogue Cheeses
12. Techniques Used for Processed Cheese Characterization
13. Quality and Testing of Processed Cheese: Defects, QA, QC
14. Microbiology of Processed Cheese
15. Regulations and Legislations on Processed Cheese
16. Processed Cheese: Applications, Challenges and Market Trends

Subject Areas: Food & beverage technology [TDCT]