Processed Cheeses and Analogues
Processed Cheeses and Analogues
Author: Adnan TamimePublished: June 2011
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.
Availability: In Print
Publication date: June 2011
Binding: Hardcover
Dimensions: Unknown
Weight: Unknown
Extent:368pp
ISBN:978-1-4051-8642-1
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Processed Cheeses and Analogues
Preface to the Technical Series.Preface.
Contributors.
- Processed Cheese and Analogues: An Overview (A.Y. Tamime).
- Current Legislation on Processed Cheese and Related Products (M. Hickey).
- Effects of Natural Cheese Characteristics and Processing Conditions on Rheology and Texture: The Functionality of Cheese Components in the Manufacture of Processed Cheese (T.P. Guinee).
- Functionality of Ingredients: Emulsifying Salts(J.A. Lucey, A. Maurer-Rothmann and S. Kaliappan).
- Flavours and Flavourants, Colours and Pigment(G. Osthoff, E. Slabber, W. Kneifel and K. D¨urrschmid).
- Manufacturing Practices of Processed Cheese (M. Nogueira de Oliveira, Z. Ustunol and A.Y. Tamime).
- Processed Cheese Plants and Equipment: A Practical Overview (S. Dixon).
- Packaging Materials and Equipment (E.M. Buys and J.F. Mostert).
- Production of Analogue Cheeses (E.D. O’Riordan, E. Duggan, M. O’Sullivan and N. Noronha).
- Quality Control in Processed Cheese Manufacture (A.Y. Tamime, D.D. Muir, M. Wszolek, J. Domagala, L. Metzger, W. Kneifel, K. D¨urrschmid, K.J. Domig, A. Hill, A. Smith, T.P. Guinee and M.A.E. Auty).
- Current Legislation on Processed Cheese and Related Products (M. Hickey).
Appendix: Example of a product quality information as a result of using a HACCP system.
Index.
Colour plate section
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