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.
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