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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 M. Mehta

  • Publisher : Woodhead Publishing
  • Release : 2021-10-15
  • 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.

Processed Cheese and Analogues

Processed Cheese and Analogues
A Book

by A. Y. Tamime

  • Publisher : Wiley-Blackwell
  • Release : 2011-07-18
  • Pages : 368
  • ISBN : 9781405186421
  • 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.

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.

Dairy Engineering

Dairy Engineering
Advanced Technologies and Their Applications

by Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan

  • Publisher : CRC Press
  • Release : 2017-03-16
  • Pages : 350
  • ISBN : 1315341980
  • Language : En, Es, Fr & De
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Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.

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
Major Cheese Groups

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

  • Publisher : Elsevier
  • Release : 2004-08-04
  • Pages : 456
  • ISBN : 9780080500942
  • 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 II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. Reflects the major advances in cheese science during the last decade Produced in a new 2-color format Illustrated with numerous figures and tables

Technology of Cheesemaking

Technology of Cheesemaking
A Book

by Barry A. Law,Adnan Y. Tamime

  • Publisher : John Wiley & Sons
  • Release : 2011-06-24
  • Pages : 512
  • ISBN : 1444347896
  • Language : En, Es, Fr & De
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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are integrated throughout. Authors also cover research developments likely to have a commercial impact on cheesemaking in the foreseeable future within the areas of molecular genetics, advanced sensor / measurement science, chemometrics, enzymology and flavour chemistry. In order to reflect new issues and challenges that have emerged since publication of the first book, the new chapters are included on milk handling prior to cheesemaking; packaging; and major advances in the control of the end user properties of cheese using key manufacturing parameters and variables. The volume has been structured to flow through the discrete stages of cheese manufacture in the order in which they are executed in cheese plants - from milk process science, through curd process science, to cheese ripening science and quality assessment. Overall, the volume provides process technologists, product development specialists, ingredients suppliers, research and development scientists and quality assurance personnel with a complete reference to cheese technology, set against the background of its physical, chemical and biological scientific base.

Global Cheesemaking Technology

Global Cheesemaking Technology
Cheese Quality and Characteristics

by Photis Papademas,Thomas Bintsis

  • Publisher : John Wiley & Sons
  • Release : 2017-09-26
  • Pages : 496
  • ISBN : 1119046173
  • Language : En, Es, Fr & De
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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Current Issues and Challenges in the Dairy Industry

Current Issues and Challenges in the Dairy Industry
A Book

by Salam Ibrahim,Rabin Gyawali,Tahl Zimmerman

  • Publisher : BoD – Books on Demand
  • Release : 2020-05-27
  • Pages : 124
  • ISBN : 1789843553
  • Language : En, Es, Fr & De
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The dairy industry has faced several challenges that have impacted dairy food quality and consumer acceptability. This book presents a different approach to address current issues and challenges facing the dairy industry. The book consists of seven chapters dealing with dairy processing, current issues related to consumers, and probiotic characteristics. We hope that this first edition can build interest among other scientists to join our future effort to write a more comprehensive book on this topic.

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques

by Preeti Birwal,Megh R. Goyal,Monika Sharma

  • Publisher : CRC Press
  • Release : 2021-11-25
  • Pages : 350
  • ISBN : 1000404927
  • Language : En, Es, Fr & De
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The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of other applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques of the multi-volume set reports on a number of applications of computer-aided techniques for quality evaluation and to secure food quality. The chapter authors present emerging nonthermal approaches for food processing and preservation including a detailed discussion on color measurement techniques, RFID, 3D-food printing, potential of robotics, artificial intelligence, terahertz spectroscopy imaging technique, instrumentation techniques and transducers, food labeling as marketing and quality assurance tool, detection of pesticides, mathematical simulation of moisture sorption in food products, numerical methods and modeling techniques, concept of phase change materials, and dielectric properties of animal source foods. Other volumes in the set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance Along with the other volumes, Handbook of Research on Food Processing and Preservation Technologies provides an abundance of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
A Book

by Ramesh C. Chandan,Arun Kilara

  • Publisher : John Wiley & Sons
  • Release : 2011-03-15
  • Pages : 592
  • ISBN : 0813817463
  • Language : En, Es, Fr & De
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"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk products, dry milk products, and whey products. Other chapters address milk fat concentrates (cream, butter, and anhydrous butterfat), processing and specifications of cheese and cheese products, enzyme modified cheese, cheese sauce and dry cheese products, and fermented dairy ingredients. Information is provided on microbiological considerations relative to dairy processing, nutrition and health, frozen dairy ingredients, and dairy desserts as well as labeling and regulatory compliance.Coverage in Section 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolatesand confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. Shelf life and safety issues are also addressed. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture as well their industrial use in various food products. Intended for professionals in the dairy and food industry, Dairy Ingredients for Food Processing also appeals to professors and students in food science for its contemporary information and experience-based applications"--

The Use of Cocoa, Whey, and Dehydrated Potatoes in Processed Cheese Foods

The Use of Cocoa, Whey, and Dehydrated Potatoes in Processed Cheese Foods
A Book

by Wanna Liewkasamesan

  • Publisher : Unknown Publisher
  • Release : 1980
  • Pages : 122
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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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Encyclopedia of Dairy Sciences

Encyclopedia of Dairy Sciences
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2011-03-25
  • Pages : 4170
  • ISBN : 0123744075
  • Language : En, Es, Fr & De
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Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Food Aroma Evolution

Food Aroma Evolution
During Food Processing, Cooking, and Aging

by Matteo Bordiga,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2019-11-15
  • Pages : 726
  • ISBN : 0429807236
  • Language : En, Es, Fr & De
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Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO

Essentials of Food Science

Essentials of Food Science
A Book

by Vickie A. Vaclavik,Elizabeth W. Christian

  • Publisher : Springer Science & Business Media
  • Release : 2007-12-03
  • Pages : 572
  • ISBN : 0387699406
  • Language : En, Es, Fr & De
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Essentials of Food Science covers the basics of foods, food science, and food technology. The book is meant for the non-major intro course, whether taught in the food science or nutrition/dietetics department. In previous editions the book was organized around the USDA Food Pyramid which has been replaced. The revised pyramid will now be mentioned in appropriate chapters only. Other updates include new photos, website references, and culinary alerts for culinary and food preparation students. Two added topics include RFID (Radio frequency ID) tags, and trans fat disclosures. Includes updates on: food commodities, optimizing quality, laws, and food safety.

Encyclopedia of Food Science and Technology

Encyclopedia of Food Science and Technology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 129
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Dairy Science and Technology, Second Edition

Dairy Science and Technology, Second Edition
A Book

by P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts

  • Publisher : CRC Press
  • Release : 2005-09-29
  • Pages : 808
  • ISBN : 9780824727635
  • Language : En, Es, Fr & De
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Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.

Food Texture Design and Optimization

Food Texture Design and Optimization
A Book

by Yadunandan Lal Dar,Joseph M. Light

  • Publisher : John Wiley & Sons
  • Release : 2014-05-27
  • Pages : 464
  • ISBN : 0470672420
  • Language : En, Es, Fr & De
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"Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry. This unique 2-volume resource offers practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture. The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization"--