Processed Cheese Science and Technology

Processed Cheese Science and Technology ebook complet au format Pdf, ePub et Kindle. Processed Cheese Science and Technology de Mamdouh El-Bakry,Bhavbhuti M. Mehta, publié par Woodhead Publishing le 2021-10-01 avec 576 pages. Processed Cheese Science and Technology est l'un des livres populaires de Technology & Engineering parmi de nombreux autres livres complets sur amazon kindle illimité, cliquez sur Obtenir un livre pour commencer à lire et télécharger des livres en ligne gratuitement dès maintenant. Obtenez plus d'avantages avec l'essai gratuit Kindle Unlimited, vous pouvez lire autant de livres que vous le souhaitez maintenant.

  • Processed Cheese Science and Technology

  • Auteur : Mamdouh El-Bakry,Bhavbhuti M. Mehta
  • Editeur : Woodhead Publishing
  • Isbn Code : 0128214600
  • Genre : Technology & Engineering
  • Nombre de pages : 296
  • Date de publication : 2021-10-01
  • Évaluation des livres 4.5
    Par 38 lecteurs

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

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 ...

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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 ...

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