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 book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. INDICE: 1. Origins and developments of the basic process (A.Y. Tamime & R.K. Robinson). 2. Current legislation covering processed cheese and related products (M. Hickey and A.Y. Tamime). 3. Effects of natural cheese characteristics and processing conditions on rheology and texture (T. Guinee). 4. Functionality of ingredients - stabilisers and emulsifiers (J. Lucey & A. Maurer-Rothmann). 5. Flavours, flavourings and colouring matter (G. Osthoff, E. Slabber, W. Kneifel & K. Durrschmid). 6. Processed cheese manufacturing practice (Z. Ustunol & M. Oliveira). 7. Processing plants and equipment (S. Dixon). 8. Packagingmaterials and equipment (E. Buys & J. Ferdie Mostert). 9. Production of cheese analogues (D. O'Riordon). 10. Quality control (A.Y. Tamime, D.D. Muir, M. Wszoleck, Jacek Domagala, L. Metzger, W. Kneifel, K. Durrschmid, A. Hill & S. Smith).
- ISBN: 978-1-4051-8642-1
- Editorial: Wiley-Blackwell
- Encuadernacion: Cartoné
- Páginas: 368
- Fecha Publicación: 10/06/2011
- Nº Volúmenes: 1
- Idioma: Inglés