{"product_id":"processed-cheese-science-and-technology-ingredients-manufacture-functionality-quality-and-regulations-hardback-9780128214459","title":"Processed Cheese Science and Technology; Ingredients, Manufacture, Functionality, Quality, and Regulations (Hardback) 9780128214459","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eProcessed Cheese Science and Technology\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eIngredients, Manufacture, Functionality, Quality, and Regulations\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003eAn essential resource for a foundational understanding of processed cheese properties and manufacturing\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eMamdouh El-Bakry (Edited by), Bhavbhuti M. Mehta (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780128214459\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 15 February 2022\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e524 pages\u003cbr\u003e22.9 x 15.2 x 3.1 cm, 0.45 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eApprox.500 pages\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e1. An Introduction to Processed Cheese and its Products\u003cbr\u003e2. Dairy Ingredients in Processed Cheese Products\u003cbr\u003e3. The Use of Different Cheese Sources in Processed Cheese\u003cbr\u003e4. The Use of Vegetable Ingredients in Processed Cheese\u003cbr\u003e5. Flavours, Colours and Preservatives Used in Processed Cheese\u003cbr\u003e6. Functionality of Salts Used in Processed Cheese Manufacture\u003cbr\u003e7. Low Salt and Low Sodium Processed Cheeses\u003cbr\u003e8. Manufacture of Processed Cheese: Equipment Used\u003cbr\u003e9. Technological Aspects of Processed Cheese: Properties and Structure\u003cbr\u003e10. Packaging, Cooling and Storage of Processed Cheese\u003cbr\u003e11. Special Processed Cheeses, Cheese Spreads and Analogue Cheeses\u003cbr\u003e12. Techniques Used for Processed Cheese Characterization\u003cbr\u003e13. Quality and Testing of Processed Cheese: Defects, QA, QC\u003cbr\u003e14. Microbiology of Processed Cheese\u003cbr\u003e15. Regulations and Legislations on Processed Cheese\u003cbr\u003e16. Processed Cheese: Applications, Challenges and Market Trends\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Freshly Printed Books","offers":[{"title":"Default Title","offer_id":46650266976536,"sku":"9780128214459","price":133.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780128214459.jpg?v=1694107174","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/processed-cheese-science-and-technology-ingredients-manufacture-functionality-quality-and-regulations-hardback-9780128214459","provider":"Freshly Printed Books","version":"1.0","type":"link"}