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

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-dateLed by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science expertsIncludes extensive lists of references for further reading at the end of each chapter INDICE: 1. An Introduction to Processed Cheese and its Products2. Dairy Ingredients in Processed Cheese Products3. The Use of Different Cheese Sources in Processed Cheese4. The Use of Vegetable Ingredients in Processed Cheese5. Flavours, Colours and Preservatives Used in Processed Cheese6. Functionality of Salts Used in Processed Cheese Manufacture7. Low Salt and Low Sodium Processed Cheeses8. Manufacture of Processed Cheese: Equipment Used9. Technological Aspects of Processed Cheese: Properties and Structure10. Packaging, Cooling and Storage of Processed Cheese11. Special Processed Cheeses, Cheese Spreads and Analogue Cheeses12. Techniques Used for Processed Cheese Characterization13. Quality and Testing of Processed Cheese: Defects, QA, QC14. Microbiology of Processed Cheese15. Regulations and Legislations on Processed Cheese16. Processed Cheese: Applications, Challenges and Market Trends

• ISBN: 978-0-12-821445-9
• Editorial: Woodhead Publishing
• Encuadernacion: Rústica
• Páginas: 296
• Fecha Publicación: 01/06/2021
• Nº Volúmenes: 1
• Idioma: Inglés