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

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is a comprehensive book that provides detailed information on processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality, quality, microbiology, regulations, and legislations. It covers technological aspects, special types of processed cheeses, end-product characterization, and quality aspects, and discusses the applications, current challenges, and market trends of processed cheese.

Format: Hardback
Length: 524 pages
Publication date: 15 February 2022
Publisher: Elsevier Science Publishing Co Inc

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is a comprehensive and up-to-date resource that delves into the world of processed cheeses and cheese products. Written by experts in the field, this book offers a detailed exploration of all aspects of processed cheese, including its 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.

This book is an excellent resource for 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. It provides comprehensive and in-depth information that will help readers understand the science and technology behind the production of these popular cheese products, as well as their functionality, quality, and regulations.

Whether you are a professional seeking to advance your knowledge in the field or a curious enthusiast looking to learn more about processed cheese, this book is a must-read. Its comprehensive coverage and easy-to-understand language make it accessible to a wide range of readers, and its up-to-date information ensures that readers are kept abreast of the latest developments and advancements in the industry.

Weight: 450g
Dimension: 229 x 152 (mm)
ISBN-13: 9780128214459