Processed Cheese and Analogues (eBook)

A. Y. Tamime (Autor)

eBook Download: PDF | EPUB

2011 | 1. Auflage
368 Seiten
John Wiley & Sons (Verlag)
978-1-4443-4182-9 (ISBN)

Infos

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.

Autor

A.Y. Tamime is Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT's Technical Book Series.

Inhalt

1. Origins and developments of the basic process (A.Y. Tamime & R.K. Robinson).

2. Current legislation covering processed cheese and related products (M. Hickey and A.Y. Tamime).

3. Effects of natural cheese characteristics and processing conditions on rheology and texture (T. Guinee).

4. Functionality of ingredients - stabilisers and emulsifiers (J. Lucey & A. Maurer-Rothmann).

5. Flavours, flavourings and colouring matter (G. Osthoff, E. Slabber, W. Kneifel & K. Durrschmid).

6. Processed cheese manufacturing practice (Z. Ustunol & M. Oliveira).

7. Processing plants and equipment (S. Dixon).

8. Packaging materials and equipment (E. Buys & J. Ferdie Mostert).

9. Production of cheese analogues (D. O'Riordon).

10. Quality control (A.Y. Tamime, D.D. Muir, M. Wszoleck, Jacek Domagala, L. Metzger, W. Kneifel, K. Durrschmid, A. Hill & S. Smith).

Produkt-Details

• Erscheint lt. Verlag: 3.5.2011
• Reihe/Serie: Society of Dairy Technology Series
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Dairy Food • Food Science & Technology • Käse • Käse • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Milchprodukte
• ISBN-10: 1-4443-4182-0 / 1444341820
• ISBN-13: 978-1-4443-4182-9 / 9781444341829