Processed Cheese and Analogues

Processed Cheese and Analogues

Editor(s): A. Y. Tamime

Published Online: 25 MAY 2011 04:30AM EST

Print ISBN: 9781405186421

Online ISBN: 9781444341850

DOI: 10.1002/9781444341850

About this Book

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.

Table of contents

    1. You have free access to this content
    2. You have free access to this content
    3. Chapter 9

      Production of Analogue Cheeses (pages 219–244)

      E. D. O'Riordan, E. Duggan, M. O'Sullivan and N. Noronha

    4. Chapter 10

      Quality Control in Processed Cheese Manufacture (pages 245–340)

      A. Y. Tamime, D. D. Muir, M. Wszolek, J. Domagala, L. Metzger, W. Kneifel, K. Dürrschmid, K. J. Domig, A. Hill, A. Smith, T. P. Guinee and M. A. E. Auty

    5. You have free access to this content