Processed Cheese Science and Technology

Processed Cheese Science and Technology
Author: Mamdouh El-Bakry,Bhavbhuti Mehta
Publsiher: Woodhead Publishing
Total Pages: 296
Release: 2021-06-15
ISBN 10: 9780128214459
ISBN 13: 0128214457
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.

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

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

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1982
ISBN 10:
ISBN 13: UOM:39015023091112
Language: EN, FR, DE, ES & NL

Food Science and Technology Abstracts Book Review:

Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.

The New Zealand Journal of Science and Technology

The New Zealand Journal of Science and Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1951
ISBN 10:
ISBN 13: UOM:39015076332413
Language: EN, FR, DE, ES & NL

The New Zealand Journal of Science and Technology Book Review:

New Zealand Journal of Science and Technology

New Zealand Journal of Science and Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1938
ISBN 10:
ISBN 13: MINN:31951D00251894B
Language: EN, FR, DE, ES & NL

New Zealand Journal of Science and Technology Book Review:

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:

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.

Cheese Chemistry Physics and Microbiology

Cheese  Chemistry  Physics and Microbiology
Author: P. F. Fox
Publsiher: Springer
Total Pages: 577
Release: 2012-12-06
ISBN 10: 1461526485
ISBN 13: 9781461526483
Language: EN, FR, DE, ES & NL

Cheese Chemistry Physics and Microbiology Book Review:

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend the book. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

Animal Sourced Foods for Developing Economies

Animal Sourced Foods for Developing Economies
Author: Muhammad Issa Khan,Aysha Sameen
Publsiher: CRC Press
Total Pages: 312
Release: 2018-12-21
ISBN 10: 0429676514
ISBN 13: 9780429676512
Language: EN, FR, DE, ES & NL

Animal Sourced Foods for Developing Economies Book Review:

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend partially or fully on livestock for their income and/or subsistence. Human population growth, increasing urbanization and rising incomes are predicted to double the demand for, and production of, livestock products in the developing countries over the next twenty years. The future holds great opportunities for animal production in developing countries. Animal Sourced Foods for Developing Economies addresses five major issues: 1) Food safety and nutritional status in developing world; 2) the contribution of animal origin foods in human health; 3) Production processes of animal foods along with their preservation strategies; 4) functional outcomes of animal derived foods; and finally, 5) strategies, issues and polices to promote animal origin food consumption. Animal sourced food contain high biological value protein and important micronutrients required for optimal body functioning but are regarded as sources of fat that contribute to the intake of total and saturated fatty acids in diet. The quality of protein source has a direct influence on protein digestibility, as a greater proportion of higher quality proteins is absorbed and becomes available for bodily functions. Animal foods has high quantity and quality of protein that includes a full complement of the essential amino acids in the right proportion. Land availability limits the expansion of livestock numbers in extensive production systems in most regions, and the bulk of the increase in livestock production will come from increased productivity through intensification and a wider adoption of existing and new production and marketing technologies. The significant changes in the global consumption and demand for animal source foods, along with increasing pressures on resources, are having some important implications for the principal production systems. In this book, contributors critically analyze and describe different aspects of animal’s origin foods. Each chapter is dedicated to a specific type of food from animal source, its nutritional significance, preservation techniques, processed products, safety and quality aspects on conceptual framework. Special attention is given to explain current food safety scenario in developing countries and contribution of animal derived food in their dietary intake. Existing challenges regarding production, processing and promotion of animal’s origin foods are also addressed with possible solutions and strengthening approaches.

McGraw Hill Encyclopedia of Science Technology

McGraw Hill Encyclopedia of Science   Technology
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1997
ISBN 10:
ISBN 13: UOM:39076001782866
Language: EN, FR, DE, ES & NL

McGraw Hill Encyclopedia of Science Technology Book Review:

A comprehensive, 20-volume reference encyclopedia on science and technology.

Process Cheese

Process Cheese
Author: Vincent L. Zehren,D. Dave Nusbaum
Publsiher: Unknown
Total Pages: 329
Release: 2000
ISBN 10: 9780963494610
ISBN 13: 0963494619
Language: EN, FR, DE, ES & NL

Process Cheese Book Review:

McGraw Hill Concise Encyclopedia of Science Technology

McGraw Hill Concise Encyclopedia of Science   Technology
Author: Mcgraw-Hill
Publsiher: McGraw-Hill Professional Publishing
Total Pages: 2651
Release: 2005
ISBN 10:
ISBN 13: UOM:49015002971019
Language: EN, FR, DE, ES & NL

McGraw Hill Concise Encyclopedia of Science Technology Book Review:

Features more than seven thousand entries covering topics, terms, and concepts in math, science, and technology.

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 Ingredients for Food Processing

Dairy Ingredients for Food Processing
Author: Ramesh C. Chandan,Arun Kilara
Publsiher: John Wiley & Sons
Total Pages: 568
Release: 2010-12-22
ISBN 10: 9780470959121
ISBN 13: 0470959126
Language: EN, FR, DE, ES & NL

Dairy Ingredients for Food Processing Book Review:

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ingredients, focusing on those parameters that affect their performance and functionality in food systems. The popular applications of dairy ingredients in the manufacture of food products such as dairy foods, bakery products, processed cheeses, processed meats, chocolate as well as confectionery products, functional foods, and infant and adult nutritional products, are covered in some detail in subsequent chapters. Topics are presented in a logical and accessible style in order to enhance the usefulness of the book as a reference volume. It is hoped that Dairy Ingredients for Food Processing will be a valuable resource for members of academia engaged in teaching and research in food science; regulatory personnel; food equipment manufacturers; and technical specialists engaged in the manufacture and use of dairy ingredients. Special features: Contemporary description of dairy ingredients commonly used in food processing operations Focus on applications of dairy ingredients in various food products Aimed at food professionals in R&D, QA/QC, manufacturing and management World-wide expertise from over 20 noted experts in academe and industry

Science Technology and Development Industrial development

Science  Technology  and Development  Industrial development
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1962
ISBN 10:
ISBN 13: UOM:39015030467560
Language: EN, FR, DE, ES & NL

Science Technology and Development Industrial development Book Review:

Chilton s Food Engineering

Chilton s Food Engineering
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1980
ISBN 10:
ISBN 13: UOM:39015034087109
Language: EN, FR, DE, ES & NL

Chilton s Food Engineering Book Review:

Wiley Encyclopedia of Food Science and Technology 4 Volume Set

Wiley Encyclopedia of Food Science and Technology  4 Volume Set
Author: Frederick J. Francis
Publsiher: Wiley-Interscience
Total Pages: 2816
Release: 1999-11-15
ISBN 10: 9780471192855
ISBN 13: 0471192856
Language: EN, FR, DE, ES & NL

Wiley Encyclopedia of Food Science and Technology 4 Volume Set Book Review:

Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: "...fills a definite need in the food science and technology literature... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."-Food and Chemistry