Processed Cheese Science and Technology

Processed Cheese Science and Technology
Author: Mamdouh El-Bakry,Bhavbhuti M. Mehta
Publsiher: Woodhead Publishing
Total Pages: 524
Release: 2022-02-11
ISBN 10: 0128214600
ISBN 13: 9780128214602
Language: EN, FR, DE, ES & NL

Processed Cheese Science and Technology Book Review:

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

Processed Cheese and Analogues

Processed Cheese and Analogues
Author: Adnan Y. Tamime
Publsiher: John Wiley & Sons
Total Pages: 368
Release: 2011-05-03
ISBN 10: 1444341839
ISBN 13: 9781444341836
Language: EN, FR, DE, ES & NL

Processed Cheese and Analogues Book Review:

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.

Fundamentals of Cheese Science

Fundamentals of Cheese Science
Author: Patrick F. Fox,Timothy P. Guinee,Timothy M. Cogan,Paul L. H. McSweeney
Publsiher: Springer
Total Pages: 799
Release: 2016-08-22
ISBN 10: 1489976817
ISBN 13: 9781489976819
Language: EN, FR, DE, ES & NL

Fundamentals of Cheese Science Book Review:

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Improving the Flavour of Cheese

Improving the Flavour of Cheese
Author: B C Weimer
Publsiher: Elsevier
Total Pages: 600
Release: 2007-04-30
ISBN 10: 1845693051
ISBN 13: 9781845693053
Language: EN, FR, DE, ES & NL

Improving the Flavour of Cheese Book Review:

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field. The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses. Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types

Cheese Problems Solved

Cheese Problems Solved
Author: P L H McSweeney
Publsiher: Elsevier
Total Pages: 424
Release: 2007-06-30
ISBN 10: 1845693531
ISBN 13: 9781845693534
Language: EN, FR, DE, ES & NL

Cheese Problems Solved Book Review:

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format. Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few. Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process An essential reference and problem solving manual for professionals and trainees in the cheese industry Benefit from the knowledge of leading specialists in the field

Handbook on Cheese

Handbook on Cheese
Author: Henrique Castelli,Luiz Du Vale
Publsiher: Nova Science Pub Incorporated
Total Pages: 613
Release: 2013-01-01
ISBN 10: 9781626189669
ISBN 13: 1626189668
Language: EN, FR, DE, ES & NL

Handbook on Cheese Book Review:

In this book, the authors present current research in the study of the production, chemistry and sensory properties of cheese. Topics discussed include the technological and chemical characterization of PDO cheeses in Italy; the presence of biogenic amines in cheese; Spanish traditional cheese characteristics; sensorial analysis methodology for goats' cheese made with clotting enzymes; processed cheese flavors and flavor compounds; the dietary and toxicological aspects of cheese; fortification strategies of cheese as a functional food; health issues, reduction and replacement of salt in cheese; cheese ripening and proteolysis; lipid fraction in cheese; engineering properties of Mexican chihuahua cheese; structure and texture determination of dairy products by using spectroscopic techniques coupled with chemometric tools; clostridium in late blowing defect of cheese; analysis of fatty acids in cheese by capillary electrophoresis; valorisation of whey in small and medium dairy industries; conjugated linoleic acid (CLA) in cheese; assessment of natural levels of substances with preservative effects in dairy products; cheese microstructure; and the multifaceted function of cheese and its anticancer effect on human leukemic cell growth in vitro.

The Science of Cheese

The Science of Cheese
Author: Michael H. Tunick,Michael Tunick
Publsiher: Oxford University Press
Total Pages: 281
Release: 2014
ISBN 10: 0199922306
ISBN 13: 9780199922307
Language: EN, FR, DE, ES & NL

The Science of Cheese Book Review:

Describes the science of cheese making, from chemistry to biology, in a lively way that is readable for both the food scientist and the artisanal hobbyist.

Global Cheesemaking Technology

Global Cheesemaking Technology
Author: Photis Papademas,Thomas Bintsis
Publsiher: John Wiley & Sons
Total Pages: 496
Release: 2017-09-26
ISBN 10: 1119046173
ISBN 13: 9781119046172
Language: EN, FR, DE, ES & NL

Global Cheesemaking Technology Book Review:

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

Handbook of Food Science Technology and Engineering

Handbook of Food Science  Technology  and Engineering
Author: Yiu H. Hui
Publsiher: CRC Press
Total Pages: 928
Release: 2006
ISBN 10: 0849398495
ISBN 13: 9780849398490
Language: EN, FR, DE, ES & NL

Handbook of Food Science Technology and Engineering Book Review:

Processed Cheese and Analogues

Processed Cheese and Analogues
Author: A. Y. Tamime
Publsiher: Wiley-Blackwell
Total Pages: 368
Release: 2011-07-18
ISBN 10: 9781405186421
ISBN 13: 1405186429
Language: EN, FR, DE, ES & NL

Processed Cheese and Analogues Book Review:

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.

Cheese

Cheese
Author: Paul L. H. McSweeney,Patrick F. Fox,David W. Everett,Paul D. Cotter
Publsiher: Academic Press
Total Pages: 1302
Release: 2017-06-01
ISBN 10: 9780124170124
ISBN 13: 0124170129
Language: EN, FR, DE, ES & NL

Cheese Book Review:

Cheese: Chemistry, Physics and Microbiology, Fourth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues. The work addresses the science from the basic definition of cheese, to the diverse factors that affect the quality of cheese. Understanding these fermented milk-based food products is vital to a global audience, with the market for cheese continuing to increase even as new nutritional options are explored. Additional focus is provided on the specific aspects of the ten major variety cheese families as defined by the characteristic features of their ripening. The book provides over 1000 varieties of this globally popular food. Features new chapters on Milk for Cheesemaking, Acceleration and Modification of Cheese Ripening, Cheesemaking Technology, Low-Fat and Low Sodium Cheesemaking, and Legislation Offers practical explanations and solutions to challenges Content presented is ideal for those learning and practicing the art of cheesemaking at all levels of research and production

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing
Author: Ramesh C. Chandan,Arun Kilara
Publsiher: John Wiley & Sons
Total Pages: 592
Release: 2011-03-15
ISBN 10: 0813817463
ISBN 13: 9780813817460
Language: EN, FR, DE, ES & NL

Dairy Ingredients for Food Processing Book Review:

"Unique in its perspective and scope, Dairy Ingredients for Food Processing gives a complete description of various dairy ingredients commonly used in food processing operations. Information is conveniently grouped under two sections. Section 1. Dairy Ingredients: Basic Technology includes chapters covering an overview of the milk composition, physical, chemical and functional properties, and basic dairy processing principles to describe how various ingredients are engineered for functional quality related to food processing. Additional chapters highlight production and specifications of various condensed milk products, dry milk products, and whey products. Other chapters address milk fat concentrates (cream, butter, and anhydrous butterfat), processing and specifications of cheese and cheese products, enzyme modified cheese, cheese sauce and dry cheese products, and fermented dairy ingredients. Information is provided on microbiological considerations relative to dairy processing, nutrition and health, frozen dairy ingredients, and dairy desserts as well as labeling and regulatory compliance.Coverage in Section 2. Dairy Ingredients: Applications describes the applied aspects of using dairy ingredients in food products such as bakery products, chocolatesand confectionery, snack foods, meats, sauces, dressings, desserts, infant formulas, puddings, and functional foods. Shelf life and safety issues are also addressed. All technology and applications chapters are supported by sound scientific and engineering principles. The book presents a contemporary update and a unique approach to the topics, and is designed to augment related books in the existing market. The editorial team is comprised of individuals with significant experience in the science and applications of dairy products manufacture as well their industrial use in various food products. Intended for professionals in the dairy and food industry, Dairy Ingredients for Food Processing also appeals to professors and students in food science for its contemporary information and experience-based applications"--

Dairy Science and Technology Second Edition

Dairy Science and Technology  Second Edition
Author: P. Walstra,Pieter Walstra,Jan T. M. Wouters,Tom J. Geurts
Publsiher: CRC Press
Total Pages: 808
Release: 2005-09-29
ISBN 10: 1420028014
ISBN 13: 9781420028010
Language: EN, FR, DE, ES & NL

Dairy Science and Technology Second Edition Book Review:

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, highly regarded educators and researchers, divide the content of this book into four parts. Part I, Milk, discusses the chemistry, physics, and microbiology of milk. In addition to providing knowledge of milk properties, this section forms the basis for understanding what happens during processing, handling, and storage. Part II, Processes, illustrates the main unit operations used to manufacture milk products and highlights the influence certain product and process variables have on resulting products. In Part III, Products, the book integrates information on raw materials and processing as they relate to the manufacture of products. This section also explains the procedures necessary to ensure consumer safety, product quality, and process efficiency. Part IV, Cheese, describes the processes and transformations (physical, biochemical, and microbial) relating to the manufacture and ripening of cheese, starting with generic aspects and later discussing specific groups of cheeses. An important resource, Dairy Science and Technology, Second Edition provides a thorough understanding of milk’s composition and properties and the changes that occur in milk and its products during processing and storage.

Handbook of Food Science Technology and Engineering 4 Volume Set

Handbook of Food Science  Technology  and Engineering   4 Volume Set
Author: Y. H. Hui,Frank Sherkat
Publsiher: CRC Press
Total Pages: 3632
Release: 2005-12-19
ISBN 10: 146650787X
ISBN 13: 9781466507876
Language: EN, FR, DE, ES & NL

Handbook of Food Science Technology and Engineering 4 Volume Set Book Review:

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Dairy Engineering

Dairy Engineering
Author: Murlidhar Meghwal,Megh R. Goyal,Rupesh S. Chavan
Publsiher: CRC Press
Total Pages: 350
Release: 2017-03-16
ISBN 10: 1315341980
ISBN 13: 9781315341989
Language: EN, FR, DE, ES & NL

Dairy Engineering Book Review:

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive enough to serve as an overview of the most recent and relevant research and technology.

Encyclopedia of Dairy Sciences

Encyclopedia of Dairy Sciences
Author: Anonim
Publsiher: Academic Press
Total Pages: 4170
Release: 2011-03-25
ISBN 10: 0123744075
ISBN 13: 9780123744074
Language: EN, FR, DE, ES & NL

Encyclopedia of Dairy Sciences Book Review:

Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information

Dairy Fat Products and Functionality

Dairy Fat Products and Functionality
Author: Tuyen Truong,Christelle Lopez,Bhesh Bhandari,Sangeeta Prakash
Publsiher: Springer Nature
Total Pages: 606
Release: 2020-05-29
ISBN 10: 3030416615
ISBN 13: 9783030416614
Language: EN, FR, DE, ES & NL

Dairy Fat Products and Functionality Book Review:

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth. Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.

Fundamentals of Cheese Science

Fundamentals of Cheese Science
Author: P. F. Fox,Paul L. H. McSweeney,Timothy M. Cogan,Timothy P. Guinee
Publsiher: Springer Science & Business Media
Total Pages: 587
Release: 2000
ISBN 10: 9780834212602
ISBN 13: 0834212609
Language: EN, FR, DE, ES & NL

Fundamentals of Cheese Science Book Review:

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Edward Trencom s Nose

Edward Trencom s Nose
Author: Giles Milton
Publsiher: Macmillan
Total Pages: 320
Release: 2007-04-17
ISBN 10: 142998516X
ISBN 13: 9781429985161
Language: EN, FR, DE, ES & NL

Edward Trencom s Nose Book Review:

Situated on London's Foster Lane, there is a quintessentially Georgian, redbrick house with a green door bearing the sign trencoms, 1662. It's the home of the Trencom family's cheese store, a generational establishment begun by Humphrey Trencom that now, 303 years later, is run by Edward Trencom. Quaint though it may seem, it bears witness to a strange occurrence of "accidents" that seem to befall every generation of the curd-loving family.... Edward Trencom has bumbled through life, relying on his trusty nose to turn the family cheese shop into the most celebrated fromagerie in England. This was no ordinary nose, but one long, aquiline, and furnishing the trademark circular bump over the bridge---the very same nose bestowed on all the Trencom men. It was extraordinary, able to discern the composition, maturity, and quality of cheese---and the Trencom noses had sniffed, whiffed, and judged the very best cheeses of the world. But on an ordinary day, Edward's world is turned upside down when he stumbles across a crate of family papers. To his horror, he discovers that nine previous generations of his family have come to sticky ends because of their noses. When he investigates---despite his grandfather's caveat never to look into the origin of his nose---Edward finds himself caught up in a Byzantine riddle to which there is no obvious answer. And like his ill-fated ancestors, he is hunted down by rival forces whose identity and purpose remain a total mystery. Trapped between the mad, the bad, and a cheese to die for, Edward Trencom's nose must make a choice---and for the last nine generations it has made the catastrophically wrong decision. Giles Milton's deliciously comic debut novel is a mouthwatering blend of Tom Sharpe and P. G. Wodehouse. From the noble Roquefort to the piquant Èpoisses, every page is permeated by the pungent odor of cheese. Praise for Giles Milton "He has a rare ability---a talent for sifting fine pearls from faraway sands and for transmuting the merely arcane into little literary gems." ---Simon Winchester, The Boston Globe "Milton spins a fascinating tale. . . . Exuberantly eccentric characters stride the pages."---Time magazine on Nathaniel's Nutmeg "In an exceptionally pungent, amusing, and accessible historical account, Giles Milton brings readers right into the midst of these colonists and their daunting American adventure."--- Janet Maslin, The New York Times, on Big Chief Elizabeth

Cheesemaking Practice

Cheesemaking Practice
Author: R. Scott,J.E. Scott,Richard K. Robinson,R. Andrew Wilbey
Publsiher: Springer Science & Business Media
Total Pages: 449
Release: 1998-09-30
ISBN 10: 9780751404173
ISBN 13: 0751404179
Language: EN, FR, DE, ES & NL

Cheesemaking Practice Book Review:

The widely used previous edition has been brought fully up-to-date by authors with a worldwide reputation for excellence. From the basic descriptions of 'how to' complete each stage of the process, right through to the details of the causes and remediation of faults, this book covers all the areas required by the professional cheesemaker, including raw materials; separation; texturing and draining equipment; molding machinery and presses; and other types of equipment and packaging machinery. This highly practical book is written specifically for those involved with commercial cheesemaking - either directly or as ingredient or equipment suppliers.