Processed Cheese Science and Technology
Ingredients, Manufacture, Functionality, Quality, and Regulations
- Publisher's listprice EUR 175.00
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74 235 Ft (70 700 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 14 847 Ft off)
- Discounted price 59 388 Ft (56 560 Ft + 5% VAT)
74 235 Ft
Availability
printed on demand
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Woodhead Publishing
- Date of Publication 15 February 2022
- ISBN 9780128214459
- Binding Hardback
- No. of pages524 pages
- Size 228x152 mm
- Weight 450 g
- Language English 279
Categories
Long description:
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.
MoreTable of Contents:
1. An Introduction to Processed Cheese and its Products
2. Dairy Ingredients in Processed Cheese Products
3. The Use of Different Cheese Sources in Processed Cheese
4. The Use of Vegetable Ingredients in Processed Cheese
5. Flavours, Colours and Preservatives Used in Processed Cheese
6. Functionality of Salts Used in Processed Cheese Manufacture
7. Low Salt and Low Sodium Processed Cheeses
8. Manufacture of Processed Cheese: Equipment Used
9. Technological Aspects of Processed Cheese: Properties and Structure
10. Packaging, Cooling and Storage of Processed Cheese
11. Special Processed Cheeses, Cheese Spreads and Analogue Cheeses
12. Techniques Used for Processed Cheese Characterization
13. Quality and Testing of Processed Cheese: Defects, QA, QC
14. Microbiology of Processed Cheese
15. Regulations and Legislations on Processed Cheese
16. Processed Cheese: Applications, Challenges and Market Trends
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
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