Processed cheese and analogues

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...

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Bibliographic Details
Other Authors Tamime, A. Y.
Format Electronic eBook
LanguageEnglish
Published Oxford ; Ames, Iowa : Wiley-Blackwell, ©2011.
SeriesSociety of Dairy Technology series.
Subjects
Process cheese.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781444341850
1444341855
9781444341829
1444341820
9781444341836
1444341839
9786613178121
6613178128
9781523118649
1523118644
9781405186421
1405186429
9781444341843
1444341847
1283178125
9781283178129
Physical Description1 online resource (xviii, 350 pages, [12] pages of color plates) : illustrations (some color)

Cover

Table of Contents:
  • Processed cheese and analogues: an overview / A.Y. Tamime
  • Current legislation on processed cheese and related products / M. Hickey
  • Effects of natural cheese characteristics and processing conditions on rheology and texture: the functionality of cheese components in the manufacture of processed cheese / T.P. Guinee
  • Functionality of ingredients: emulsifying salts / J.A. Lucey, A. Maurer-Rothmann, S. Kaliappan
  • Flavours and flavourants, colours and pigment / G. Osthoff [and others]
  • Manufacturing practices of processed cheese / M. Nogueira de Oliveira, Z. Ustunol, A.Y Tamime
  • Processed cheese plants and equipment: a practical overview / S. Dixon
  • Packaging materials and equipment / E.M. Buys, J.F. Mostert
  • Production of analogue cheeses / E.D. O'Riordan [and others]
  • Quality control in processed cheese manufacture / A.Y. Tamime [and others].

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