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Processed Cheese Science and Technology

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

by Mamdouh El-Bakry,Bhavbhuti Mehta

  • Publisher : Woodhead Publishing
  • Release : 2021-06-15
  • Pages : 296
  • ISBN : 9780128214459
  • Language : En, Es, Fr & De
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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

Processed Cheese and Analogues

Processed Cheese and Analogues
A Book

by Adnan Y. Tamime

  • Publisher : John Wiley & Sons
  • Release : 2011-05-03
  • Pages : 368
  • ISBN : 1444341839
  • Language : En, Es, Fr & De
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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.

Cheese Problems Solved

Cheese Problems Solved
A Book

by P L H McSweeney

  • Publisher : Elsevier
  • Release : 2007-06-30
  • Pages : 424
  • ISBN : 1845693531
  • Language : En, Es, Fr & De
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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

Dairy Fat Products and Functionality

Dairy Fat Products and Functionality
Fundamental Science and Technology

by Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash

  • Publisher : Springer Nature
  • Release : 2020-05-29
  • Pages : 606
  • ISBN : 3030416615
  • Language : En, Es, Fr & De
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This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Handbook of Food Science, Technology, and Engineering

Handbook of Food Science, Technology, and Engineering
A Book

by Yiu H. Hui

  • Publisher : CRC Press
  • Release : 2006
  • Pages : 928
  • ISBN : 0849398495
  • Language : En, Es, Fr & De
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Fundamentals of Cheese Science

Fundamentals of Cheese Science
A Book

by P. F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee

  • Publisher : Springer Science & Business Media
  • Release : 2000
  • Pages : 587
  • ISBN : 9780834212602
  • Language : En, Es, Fr & De
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Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 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. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Cheese: Chemistry, Physics and Microbiology

Cheese: Chemistry, Physics and Microbiology
Volume 2 Major Cheese Groups

by P. F. Fox

  • Publisher : Springer
  • Release : 2012-12-06
  • Pages : 577
  • ISBN : 1461526485
  • Language : En, Es, Fr & De
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The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

Fundamentals of Cheese Science

Fundamentals of Cheese Science
A Book

by Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney

  • Publisher : Springer
  • Release : 2016-08-22
  • Pages : 799
  • ISBN : 1489976817
  • Language : En, Es, Fr & De
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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.

Animal Sourced Foods for Developing Economies

Animal Sourced Foods for Developing Economies
Preservation, Nutrition, and Safety

by Muhammad Issa Khan,Aysha Sameen

  • Publisher : CRC Press
  • Release : 2018-12-21
  • Pages : 312
  • ISBN : 0429676514
  • Language : En, Es, Fr & De
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Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal’s origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal’s origin foods are also addressed with possible solutions and strengthening approaches.

Academic Press Dictionary of Science and Technology

Academic Press Dictionary of Science and Technology
A Book

by Christopher G. Morris,Academic Press,Christopher W. Morris

  • Publisher : Gulf Professional Publishing
  • Release : 1992-09-10
  • Pages : 2432
  • ISBN : 9780122004001
  • Language : En, Es, Fr & De
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Over 125,000 entries cover 124 scientific and technological fields, including acoustical engineering, cartography graphic arts, microbiology, organic chemistry, radiology, and zoology

The New Zealand Journal of Science and Technology

The New Zealand Journal of Science and Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1951
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food and Health: Science and Technology

Food and Health: Science and Technology
A Book

by G. G. Birch,K. J. Parker

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 532
  • ISBN : 9400987188
  • Language : En, Es, Fr & De
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The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for different food commodities, yet again some may consider that it covers the nutritional quality of the food and the maintenance of an adequate satisfactory diet for the population of the country. I think certainly that it could be all of these things and a glance at the variety of titles of papers which other speakers will be giving later in this symposium illustrates the very wide area which is covered by food quality in its many aspects. I will try only to present to you some of those aspects which are the concern of government in the control of food quality. I will not concern myself with those aspects which are the concern only of the manufacturer and his customer, and here I am thinking of flavour, appearance and physical state, such as whether canned, fresh or frozen. These aspects, which affect the type of products to be marketed, and also the aspects of quality control which set out to maintain the standard that the manufacturer has set himself, are I think outside my province.

New Zealand Journal of Science and Technology

New Zealand Journal of Science and Technology
General research section. B

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1938
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Improving the Flavour of Cheese

Improving the Flavour of Cheese
A Book

by B C Weimer

  • Publisher : Elsevier
  • Release : 2007-04-30
  • Pages : 600
  • ISBN : 1845693051
  • Language : En, Es, Fr & De
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Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Cheese: Chemistry, Physics and Microbiology

Cheese: Chemistry, Physics and Microbiology
General Aspects

by Patrick F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee

  • Publisher : Elsevier
  • Release : 2004-08-04
  • Pages : 640
  • ISBN : 9780080500935
  • Language : En, Es, Fr & De
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The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical, biochemical, microbiological and physico-chemical aspects of cheese in general. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, 3E is available for purchase as a set, and as well, so are the volumes individually. *Reflects major advances in cheese science during the last decade *Produced in a new 2-color format *Illustrated with numerous figures and tables

Food Science and Technology Abstracts

Food Science and Technology Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1981
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
A Book

by Ramesh C. Chandan,Arun Kilara

  • Publisher : John Wiley & Sons
  • Release : 2010-12-22
  • Pages : 568
  • ISBN : 9780470959121
  • Language : En, Es, Fr & De
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The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

Irish Journal of Food Science and Technology

Irish Journal of Food Science and Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1990
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Encyclopedia of science & technology

Encyclopedia of science & technology
A Book

by McGraw-Hill

  • Publisher : Unknown Publisher
  • Release : 2021
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Process Cheese

Process Cheese
A Book

by Vincent L. Zehren,D. Dave Nusbaum

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9780963494610
  • Language : En, Es, Fr & De
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