Processed Cheese Science and Technology

Written By Mamdouh El-Bakry
Processed Cheese Science and Technology
  • Publsiher : Woodhead Publishing
  • Release : 11 February 2022
  • ISBN : 0128214600
  • Pages : 524 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Processed Cheese Science and Technology written by Mamdouh El-Bakry which was release on 11 February 2022, this book published by Woodhead Publishing. Available in PDF, EPUB and Kindle Format. 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

Processed Cheese Science and Technology
  • Author : Mamdouh El-Bakry,Bhavbhuti M. Mehta
  • Publisher : Woodhead Publishing
  • Release Date : 2022-02-11
  • Total pages : 524
  • ISBN : 0128214600
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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 ...

Processed Cheese and Analogues

Processed Cheese and Analogues
  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release Date : 2011-05-03
  • Total pages : 368
  • ISBN : 0128214600
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Summary : 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 ...

Dairy Fat Products and Functionality

Dairy Fat Products and Functionality
  • Author : Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
  • Publisher : Springer Nature
  • Release Date : 2020-05-29
  • Total pages : 606
  • ISBN : 0128214600
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Summary : This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification ...

Handbook of Food Science Technology and Engineering

Handbook of Food Science  Technology  and Engineering
  • Author : Yiu H. Hui
  • Publisher : CRC Press
  • Release Date : 2006
  • Total pages : 928
  • ISBN : 0128214600
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Summary : Download or read online Handbook of Food Science Technology and Engineering written by Yiu H. Hui, published by CRC Press which was released on 2006. Get Handbook of Food Science Technology and Engineering Books now! Available in PDF, ePub and Kindle....

Dairy Engineering

Dairy Engineering
  • Author : Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
  • Publisher : CRC Press
  • Release Date : 2017-03-16
  • Total pages : 350
  • ISBN : 0128214600
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Summary : 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 ...

Processed Cheese and Analogues

Processed Cheese and Analogues
  • Author : A. Y. Tamime
  • Publisher : Wiley-Blackwell
  • Release Date : 2011-07-18
  • Total pages : 368
  • ISBN : 0128214600
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Summary : 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 ...

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 Date : 2000
  • Total pages : 587
  • ISBN : 0128214600
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Summary : 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 ...

Current Issues and Challenges in the Dairy Industry

Current Issues and Challenges in the Dairy Industry
  • Author : Salam Ibrahim,Rabin Gyawali,Tahl Zimmerman
  • Publisher : BoD – Books on Demand
  • Release Date : 2020-05-27
  • Total pages : 124
  • ISBN : 0128214600
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Summary : The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. ...

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
  • Author : Ramesh C. Chandan,Arun Kilara
  • Publisher : John Wiley & Sons
  • Release Date : 2011-03-15
  • Total pages : 592
  • ISBN : 0128214600
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Summary : "Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional ...

Structure of Dairy Products

Structure of Dairy Products
  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release Date : 2008-04-15
  • Total pages : 304
  • ISBN : 0128214600
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Summary : Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working ...

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
  • Author : Y. H. Hui,Frank Sherkat
  • Publisher : CRC Press
  • Release Date : 2005-12-19
  • Total pages : 3632
  • ISBN : 0128214600
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Summary : Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to ...

Engineering Practices for Milk Products

Engineering Practices for Milk Products
  • Author : Megh R. Goyal,Subrota Hati
  • Publisher : CRC Press
  • Release Date : 2019-09-30
  • Total pages : 380
  • ISBN : 0128214600
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Summary : 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, ...

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 Date : 2016-08-22
  • Total pages : 799
  • ISBN : 0128214600
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Summary : 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, ...

Food Texture Design and Optimization

Food Texture Design and Optimization
  • Author : Yadunandan Lal Dar,Joseph M. Light
  • Publisher : John Wiley & Sons
  • Release Date : 2014-05-27
  • Total pages : 464
  • ISBN : 0128214600
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Summary : "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. ...

Technology of Cheesemaking

Technology of Cheesemaking
  • Author : Barry A. Law,A. Y. Tamime
  • Publisher : Wiley-Blackwell
  • Release Date : 2010-07-26
  • Total pages : 512
  • ISBN : 0128214600
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Summary : 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-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a ...