Processed cheese science and technology : ingredients, manufacture, functionality, quality, and regulations / edited by Mamdouh El-Bakry and Bhavbhuti M. Mehta.

Format:

Book

Contributor:

El-Bakry, Mamdouh, 1974- editor.

Mehta, Bhavbhuti M., editor.

Language:

English

Subjects (All):

Cheesemaking.

Physical Description:

1 online resource (608 pages)

Edition:

1st ed.

Place of Publication:

Cambridge, Massachusetts : Woodhead Publishing, [2022]

Summary:

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products.

Contents:

Intro

Title Page

Copyright

Table of Contents

Contributors

Chapter 1 Overview of processed cheese and its products

Abstract

1.1 Introduction

1.2 History of processed cheese

1.3 Definition of processed cheese

1.4 Classification and types of processed cheese

1.5 General principles of manufacture and key ingredients

1.6 Formulations used in the manufacture

1.7 Cheese processing equipment

1.8 Functional properties of processed cheese

1.9 Microstructure of processed cheese

1.10 Approaches to develop healthier processed cheeses

1.11 Advantages and applications of processed cheese

1.12 Conclusion

References

Chapter 2 Dairy ingredients in processed cheese and cheese spread

2.1 Introduction

2.2 Milk composition and properties

2.3 Caseins

2.4 Whey based ingredients

2.5 Whole milk protein ingredients

2.6 Quality of dairy protein powders

2.7 Milk fat

2.8 Lactose and other solids

2.9 Cheese bases

2.10 Summary and new directions

Chapter 3 The use of different cheese sources in processed cheese

3.1 General aspects in processed cheese technology

3.2 Basic aspects in natural cheese production technology

3.3 Manufacture of selected cheese varieties

3.4 The impact of natural cheese maturity degree on processed cheese properties

3.5 The effect of natural cheese pH, calcium and phosphorus content and salt-in-moisture content on the functional properties of processed cheese

3.6 Conclusion

Chapter 4 The use of vegetable ingredients in processed cheese

4.1 Introduction

4.2 Function of hydrocolloids and gums in processed cheese products

4.3 Function of prebiotics in processed cheese products

4.4 Function of starches in processed cheese products.

4.5 Function of vegetable oils in processed cheese products

4.6 Function of plant-based proteins in processed cheese products

4.7 Future challenges

Chapter 5 Flavors, colors, and preservatives used in processed cheese

5.1 Introduction

5.2 Overview of processed cheese production

5.3 Flavors and flavorings substances in processed cheese

5.4 Colors used in processed cheese

5.5 Discoloration of processed cheese

5.6 Preservatives and their role in processed cheese

5.7 Future remarks

Chapter 6 Functionality of salts used in processed cheese manufacture

6.1 Introduction

6.2 Principles of processed cheese production

6.3 Phosphate emulsifying salts

6.4 Citrate emulsifying salts

6.5 Crystallization of emulsifying salts

6.6 Usage of emulsifying salts in industry

6.7 Processed cheese-type products with reduced or without emulsifying salts

6.8 Conclusion

Chapter 7 Low salt and low sodium processed cheeses

7.1 Introduction

7.2 Functions of NaCl and melting salts in processed cheeses

7.3 Sensory aspects

7.4 Aspects of legislation in the world and in Brazil

7.5 Examples of research on processed low-sodium cheese and commercial products

7.6 Conclusion

Chapter 8 Manufacture of processed cheese: Equipments used

8.1 Introduction

8.2 Equipments used in preparation

8.3 Size reduction

8.4 Blenders

8.5 Cookers

8.6 Cooling and homogenization

8.7 Portioning and packaging

8.8 Conclusion

Chapter 9 Technological aspects of processed cheese: Properties and structure

9.1 Introduction

9.2 The effect of raw materials composition on the processed cheeses consistency

9.3 The effect of target parameters on the processed cheeses consistency.

9.4 The effect of processing parameters on the processed cheeses consistency

9.5 The effect of storage on the processed cheese consistency

9.6 Sterilized processed cheese

9.7 Conclusion

Chapter 10 Packaging, cooling, and storage of processed cheese

10.1 Introduction

10.2 Production of processed cheese

10.3 Chemical composition of processed cheese

10.4 Packaging of processed cheese

10.5 Cooling of processed cheese

10.6 Storage of processed cheese

10.7 Conclusion

Chapter 11 Special processed cheeses, cheese spreads, and analogue cheeses

11.1 Introduction

11.2 Special processed cheese varieties

11.3 Ingredients and formulation

11.4 Manufacture of special processed cheeses

11.5 Quality and functionality of special processed cheeses

11.6 Future trends in special processed cheeses

11.7 Conclusion

Chapter 12 Techniques used for processed cheese characterization

12.1 Introduction

12.2 Compositional analyses

12.3 Physicochemical measurements

12.4 Rheological measurements

12.5 Instrumental texture evaluation

12.6 Microstructural evaluation

12.7 Assessment of functional properties

12.8 Microbiological analyses

12.9 Sensory evaluation

12.10 Statistical techniques

12.11 Concluding remarks and further perspectives

Chapter 13 Quality and testing of processed cheese: defects, QA, and QC

13.1 Introduction

13.2 Food quality and safety

13.3 Prerequisite programs

13.4 Hazard analysis and critical control point

13.5 Quality assurance of processed cheese

13.6 Sampling

13.7 Quality control of processed cheese

13.8 Further quality control determinations

13.9 Defects

13.10 Concluding remarks and further perspectives

References.

Chapter 14 Microbiology of processed cheese

14.1 Introduction

14.2 Processing of processed cheeses and sources of contamination

14.3 Action of emulsifying salts in the microbiology of processed cheeses

14.4 Sporulated bacteria of importance for processed cheeses

14.5 Molds and yeasts in processed cheeses

14.6 Microbiological control in processed cheeses

14.7 Probiotics in processed cheese

14.8 Conclusion

Chapter 15 Regulations and legislations on processed cheese

15.1 Introduction

15.2 Codex Alimentarius

15.3 Processed cheese legislations for a particular region

15.4 Processed cheese legislations, regulations and standards in different countries

15.5 Conclusion

Chapter 16 Processed cheese: applications, challenges, and market trends

16.1 Introduction

16.2 Market trends in U.S. per capita consumption of cheese

16.3 The challenge of how to expand the demand for processed cheese

16.4 Fortification

16.5 Methodology

16.6 Conclusion

Index.

Notes:

Description based on print version record.

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: El-Bakry, Mamdouh Processed Cheese Science and Technology

ISBN:

9780128214459

9780128214602

0128214600

OCLC:

1299383158