Processed Cheese Science and Technology

Produk Detail:
  • Author : Mamdouh El-Bakry
  • Publisher : Woodhead Publishing
  • Pages : 296 pages
  • ISBN : 9780128214459
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Processed Cheese Science and Technology

Download or Read online Processed Cheese Science and Technology full in PDF, ePub and kindle. this book written by Mamdouh El-Bakry and published by Woodhead Publishing which was released on 15 October 2021 with total page 296 pages. We cannot guarantee that Processed Cheese Science and Technology book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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 : 15 October 2021
GET THIS BOOK Processed Cheese Science and Technology

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

Processed Cheese and Analogues

Processed Cheese and Analogues
  • Author : Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release : 03 May 2011
GET THIS BOOK 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 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

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 : 29 November 2021
GET THIS BOOK Fundamentals of Cheese Science

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 cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to

Processed Cheese and Analogues

Processed Cheese and Analogues
  • Author : A. Y. Tamime
  • Publisher : Wiley-Blackwell
  • Release : 18 July 2011
GET THIS BOOK 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 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

Technology of Cheesemaking

Technology of Cheesemaking
  • Author : Barry A. Law,Adnan Y. Tamime
  • Publisher : John Wiley & Sons
  • Release : 24 June 2011
GET THIS BOOK Technology of Cheesemaking

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 commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and

Dairy Fat Products and Functionality

Dairy Fat Products and Functionality
  • Author : Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
  • Publisher : Springer Nature
  • Release : 29 May 2020
GET THIS BOOK Dairy Fat Products and Functionality

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 for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts

Dairy Engineering

Dairy Engineering
  • Author : Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOK Dairy Engineering

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 comprehensive enough to serve as an overview of the most recent and relevant research and technology.

Global Cheesemaking Technology

Global Cheesemaking Technology
  • Author : Photis Papademas,Thomas Bintsis
  • Publisher : John Wiley & Sons
  • Release : 26 September 2017
GET THIS BOOK Global Cheesemaking Technology

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional

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 : 27 May 2020
GET THIS BOOK Current Issues and Challenges in the Dairy Industry

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. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
  • Author : Preeti Birwal,Megh R. Goyal,Monika Sharma
  • Publisher : CRC Press
  • Release : 25 November 2021
GET THIS BOOK Handbook of Research on Food Processing and Preservation Technologies

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
  • Author : Ramesh C. Chandan,Arun Kilara
  • Publisher : John Wiley & Sons
  • Release : 15 March 2011
GET THIS BOOK Dairy Ingredients for Food Processing

"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 properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk

Cheese Chemistry Physics and Microbiology

Cheese  Chemistry  Physics and Microbiology
  • Author : Patrick F. Fox
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOK Cheese Chemistry Physics and Microbiology

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of

Encyclopedia of Dairy Sciences

Encyclopedia of Dairy Sciences
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 25 March 2011
GET THIS BOOK Encyclopedia of Dairy Sciences

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies,