Processed Cheese Science and Technology : Ingredients, Manufacture, Functionality, Quality, and Regulations.

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: El-Bakry, Mamdouh
Otros Autores: Mehta, Bhavbhuti M.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: San Diego : Elsevier Science & Technology, 2022.
Temas:
Cheesemaking > Technological innovations.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Intro
  • Title Page
  • Copyright
  • Table of Contents
  • Contributors
  • Chapter 1 Overview of processed cheese and its products
  • Abstract
  • 1.1 Introduction
  • 1.2 History of processed cheese
  • 1.3 Definition of processed cheese
  • 1.4 Classification and types of processed cheese
  • 1.5 General principles of manufacture and key ingredients
  • 1.6 Formulations used in the manufacture
  • 1.7 Cheese processing equipment
  • 1.8 Functional properties of processed cheese
  • 1.9 Microstructure of processed cheese
  • 1.10 Approaches to develop healthier processed cheeses
  • 1.11 Advantages and applications of processed cheese
  • 1.12 Conclusion
  • References
  • Chapter 2 Dairy ingredients in processed cheese and cheese spread
  • Abstract
  • 2.1 Introduction
  • 2.2 Milk composition and properties
  • 2.3 Caseins
  • 2.4 Whey based ingredients
  • 2.5 Whole milk protein ingredients
  • 2.6 Quality of dairy protein powders
  • 2.7 Milk fat
  • 2.8 Lactose and other solids
  • 2.9 Cheese bases
  • 2.10 Summary and new directions
  • References
  • Chapter 3 The use of different cheese sources in processed cheese
  • Abstract
  • 3.1 General aspects in processed cheese technology
  • 3.2 Basic aspects in natural cheese production technology
  • 3.3 Manufacture of selected cheese varieties
  • 3.4 The impact of natural cheese maturity degree on processed cheese properties
  • 3.5 The effect of natural cheese pH, calcium and phosphorus content and salt-in-moisture content on the functional properties of processed cheese
  • 3.6 Conclusion
  • References
  • Chapter 4 The use of vegetable ingredients in processed cheese
  • Abstract
  • 4.1 Introduction
  • 4.2 Function of hydrocolloids and gums in processed cheese products
  • 4.3 Function of prebiotics in processed cheese products
  • 4.4 Function of starches in processed cheese products.
  • 4.5 Function of vegetable oils in processed cheese products
  • 4.6 Function of plant-based proteins in processed cheese products
  • 4.7 Future challenges
  • References
  • Chapter 5 Flavors, colors, and preservatives used in processed cheese
  • Abstract
  • 5.1 Introduction
  • 5.2 Overview of processed cheese production
  • 5.3 Flavors and flavorings substances in processed cheese
  • 5.4 Colors used in processed cheese
  • 5.5 Discoloration of processed cheese
  • 5.6 Preservatives and their role in processed cheese
  • 5.7 Future remarks
  • References
  • Chapter 6 Functionality of salts used in processed cheese manufacture
  • Abstract
  • 6.1 Introduction
  • 6.2 Principles of processed cheese production
  • 6.3 Phosphate emulsifying salts
  • 6.4 Citrate emulsifying salts
  • 6.5 Crystallization of emulsifying salts
  • 6.6 Usage of emulsifying salts in industry
  • 6.7 Processed cheese-type products with reduced or without emulsifying salts
  • 6.8 Conclusion
  • References
  • Chapter 7 Low salt and low sodium processed cheeses
  • Abstract
  • 7.1 Introduction
  • 7.2 Functions of NaCl and melting salts in processed cheeses
  • 7.3 Sensory aspects
  • 7.4 Aspects of legislation in the world and in Brazil
  • 7.5 Examples of research on processed low-sodium cheese and commercial products
  • 7.6 Conclusion
  • References
  • Chapter 8 Manufacture of processed cheese: Equipments used
  • Abstract
  • 8.1 Introduction
  • 8.2 Equipments used in preparation
  • 8.3 Size reduction
  • 8.4 Blenders
  • 8.5 Cookers
  • 8.6 Cooling and homogenization
  • 8.7 Portioning and packaging
  • 8.8 Conclusion
  • References
  • Chapter 9 Technological aspects of processed cheese: Properties and structure
  • Abstract
  • 9.1 Introduction
  • 9.2 The effect of raw materials composition on the processed cheeses consistency
  • 9.3 The effect of target parameters on the processed cheeses consistency.
  • 9.4 The effect of processing parameters on the processed cheeses consistency
  • 9.5 The effect of storage on the processed cheese consistency
  • 9.6 Sterilized processed cheese
  • 9.7 Conclusion
  • References
  • Chapter 10 Packaging, cooling, and storage of processed cheese
  • Abstract
  • 10.1 Introduction
  • 10.2 Production of processed cheese
  • 10.3 Chemical composition of processed cheese
  • 10.4 Packaging of processed cheese
  • 10.5 Cooling of processed cheese
  • 10.6 Storage of processed cheese
  • 10.7 Conclusion
  • References
  • Chapter 11 Special processed cheeses, cheese spreads, and analogue cheeses
  • Abstract
  • 11.1 Introduction
  • 11.2 Special processed cheese varieties
  • 11.3 Ingredients and formulation
  • 11.4 Manufacture of special processed cheeses
  • 11.5 Quality and functionality of special processed cheeses
  • 11.6 Future trends in special processed cheeses
  • 11.7 Conclusion
  • References
  • Chapter 12 Techniques used for processed cheese characterization
  • Abstract
  • 12.1 Introduction
  • 12.2 Compositional analyses
  • 12.3 Physicochemical measurements
  • 12.4 Rheological measurements
  • 12.5 Instrumental texture evaluation
  • 12.6 Microstructural evaluation
  • 12.7 Assessment of functional properties
  • 12.8 Microbiological analyses
  • 12.9 Sensory evaluation
  • 12.10 Statistical techniques
  • 12.11 Concluding remarks and further perspectives
  • References
  • Chapter 13 Quality and testing of processed cheese: defects, QA, and QC
  • Abstract
  • 13.1 Introduction
  • 13.2 Food quality and safety
  • 13.3 Prerequisite programs
  • 13.4 Hazard analysis and critical control point
  • 13.5 Quality assurance of processed cheese
  • 13.6 Sampling
  • 13.7 Quality control of processed cheese
  • 13.8 Further quality control determinations
  • 13.9 Defects
  • 13.10 Concluding remarks and further perspectives
  • References.
  • Chapter 14 Microbiology of processed cheese
  • Abstract
  • 14.1 Introduction
  • 14.2 Processing of processed cheeses and sources of contamination
  • 14.3 Action of emulsifying salts in the microbiology of processed cheeses
  • 14.4 Sporulated bacteria of importance for processed cheeses
  • 14.5 Molds and yeasts in processed cheeses
  • 14.6 Microbiological control in processed cheeses
  • 14.7 Probiotics in processed cheese
  • 14.8 Conclusion
  • References
  • Chapter 15 Regulations and legislations on processed cheese
  • Abstract
  • 15.1 Introduction
  • 15.2 Codex Alimentarius
  • 15.3 Processed cheese legislations for a particular region
  • 15.4 Processed cheese legislations, regulations and standards in different countries
  • 15.5 Conclusion
  • References
  • Chapter 16 Processed cheese: applications, challenges, and market trends
  • Abstract
  • 16.1 Introduction
  • 16.2 Market trends in U.S. per capita consumption of cheese
  • 16.3 The challenge of how to expand the demand for processed cheese
  • 16.4 Fortification
  • 16.5 Methodology
  • 16.6 Conclusion
  • References
  • Index.

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