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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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Tamime, A. Y.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford ; Ames, Iowa : Wiley-Blackwell, Ã2011.
Colección:Society of Dairy Technology series.
Temas:
Process cheese.
Fromage fondu.
TECHNOLOGY & ENGINEERING > Agriculture > General.
kaasbereiding
cheesemaking
analogen
analogues
whey protein
geurstoffen en smaakstoffen
flavour compounds
Dairy Science
Zuivelkunde
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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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