Processed Cheese Science and Technology

Ingredients, Manufacture, Functionality, Quality, and Regulations
Erscheinungsjahr 2022
ISBN: 978-0-12-821445-9
Verlag: William Andrew Publishing

Buch, Englisch, 524 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 450 g

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.

Autoren/Hrsg.

El-Bakry, Mamdouh

Mehta, Bhavbhuti M.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. An Introduction to Processed Cheese and its Products
2. Dairy Ingredients in Processed Cheese Products
3. The Use of Different Cheese Sources in Processed Cheese
4. The Use of Vegetable Ingredients in Processed Cheese
5. Flavours, Colours and Preservatives Used in Processed Cheese
6. Functionality of Salts Used in Processed Cheese Manufacture
7. Low Salt and Low Sodium Processed Cheeses
8. Manufacture of Processed Cheese: Equipment Used
9. Technological Aspects of Processed Cheese: Properties and Structure
10. Packaging, Cooling and Storage of Processed Cheese
11. Special Processed Cheeses, Cheese Spreads and Analogue Cheeses
12. Techniques Used for Processed Cheese Characterization
13. Quality and Testing of Processed Cheese: Defects, QA, QC
14. Microbiology of Processed Cheese
15. Regulations and Legislations on Processed Cheese
16. Processed Cheese: Applications, Challenges and Market Trends

Über Autor(innen)

Mehta, Bhavbhuti M.
Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.

El-Bakry, Mamdouh
Dr. Mamdouh El-Bakry currently works in the food industry as a professor and a regulatory affairs technologist for dairy science. He received his B.Sc. in Dairy Science and Technology from Cairo University, followed by a M.Sc. degree in Food Science and Technology (Ghent University), a M.Sc. in Food Science and Nutrition (Murcia University), and a Ph.D. in Processed Cheese from the University College Dublin. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. Dr. El-Bakry's research interests include dairy products, dairy technology, chemistry, microstructure, and microbiology. He has contributed to numerous research/review papers, book chapters, and conference work on dairy science.