Processed Cheeses And Analogues
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Processed Cheese And Analogues
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2011-05-03
Processed Cheese And Analogues written by Adnan Y. Tamime and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-03 with Technology & Engineering categories.
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 are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Processed Cheese And Analogues
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Author : Adnan Y. Tamime
language : en
Publisher: Wiley-Blackwell
Release Date : 2011-07-18
Processed Cheese And Analogues written by Adnan Y. Tamime and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-18 with Technology & Engineering categories.
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 are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.
Processed Cheeses And Analogues
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Author : Adnan Tamime
language : en
Publisher:
Release Date : 2011
Processed Cheeses And Analogues written by Adnan Tamime and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with categories.
Processed Cheese Science And Technology
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Author : Mamdouh El-Bakry
language : en
Publisher: Woodhead Publishing
Release Date : 2022-02-11
Processed Cheese Science And Technology written by Mamdouh El-Bakry and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-02-11 with Technology & Engineering categories.
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. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of references for further reading at the end of each chapter
Microstructure And Functionality Of Processed Cheese The Role Of Milk Fat
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Author :
language : en
Publisher:
Release Date : 2004
Microstructure And Functionality Of Processed Cheese The Role Of Milk Fat written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
Cooling, the final stage in processed cheese manufacturing, plays a significant role in determining the texture and firmness of the final product. To interpret cooling mechanisms of processed cheese, model processed cheese analogues were formulated including rennet casein powder, anhydrous milk fat, and emulsifying salts. Small amplitude oscillatory shear (SAOS) and large deformation compression tests analyzed rheological properties and trends exhibited in processed cheese analogues when cooled with different cooling schedules. Two cooling rates, 0.5 oCD in and 0.05 oCD in, were selected, and based on protein network formation and fat crystallization, two significant cooling phases were identified: 80-40oC and 40-5oC. In all, four cooling schedules were developed from a two-by-two matrix of cooling rates and cooling phases. After the cheese analogues were cooled with the desired cooling schedules, SAOS rheology measured the complex shear modulus (G*) of cheese analogues through a frequency sweep range of 0.01-10 Hz. Utilizing the same cooling schedules, the normal, compressive strength of cheese analogue cylinders was measured and converted into shear modulus (G) values. Rheological analysis revealed that a slower cooling rate through the first phase of coolig (80-40oC) created a firmer cheese product (larger G* and G values) when compared with a faster rate of cooling through the same temperature range. The cooling rate through the second phase of cooling, during fat crystallization, did not impact final cheese storage modulus. Small and large deformation rheological analyses found that the final cheese texture was governed by the cooling rate through the first phase of cooling (80o-40oC), formation of the protein network. Confocal laser scanning microscopy (CLSM) was used to investigate the effects of cooling rate on the microstructure of processed cheese analogues. Micrographs of cheese analogues stained with Rhodamine B and Nile Red fluorescent probe.
Processed Cheese Manufacture
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Author : Albert Meyer
language : en
Publisher:
Release Date : 1973
Processed Cheese Manufacture written by Albert Meyer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973 with Cooking categories.
Structure Of Dairy Products
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Author : Adnan Y. Tamime
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Structure Of Dairy Products written by Adnan Y. Tamime and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.
Cheese Problems Solved
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Author : P L H McSweeney
language : en
Publisher: Elsevier
Release Date : 2007-06-30
Cheese Problems Solved written by P L H McSweeney and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-30 with Technology & Engineering categories.
Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field
Fundamentals Of Cheese Science
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Author : Patrick F. Fox
language : en
Publisher: Springer
Release Date : 2016-08-22
Fundamentals Of Cheese Science written by Patrick F. Fox and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-22 with Technology & Engineering categories.
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.
Characterization Of Interactions Between Ingredients And Cheese Constituents For Improved Functionality Of Fat Free Processed Cheese
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Author : Bradley Jon Swenson
language : en
Publisher:
Release Date : 1999
Characterization Of Interactions Between Ingredients And Cheese Constituents For Improved Functionality Of Fat Free Processed Cheese written by Bradley Jon Swenson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.