Processed cheese science and technology : ingredients, manufacture, functionality, quality, and regulations /: ingredients, manufacture, functionality, quality, and regulations. (2021)

• Record Type: Book
• Further Information: Note: Edited by Mamdouh El-Bakry, Bhavbhuti M. Mehta.
• Editors: El-Bakry, Mamdouhm, 1974-; Mehta, Bhavbhuti M
• Contents: 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
• Publisher Details: Oxford : Woodhead Publishing
• Publication Date: 2021
• Extent: 1 online resource
• Subjects: 637.3; Cheesemaking -- Technological innovations
• Languages: English
• ISBNs: 9780128214602
• Related ISBNs: 9780128214459
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.