Chapter 25. Pasteurized Process and Related Cheeses

  1. Y. H. Hui Senior Scientist
  1. Stephanie Clark,
  2. Shantanu Agarwal

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch25

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Clark, S. and Agarwal, S. (2006) Pasteurized Process and Related Cheeses, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch25

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Washington State University, Department of Food Science and Human Nutrition, 1 Dairy Road, Pullman, WA 99164-6376, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • pasteurized process and related cheeses;
  • pasteurized process cheese shelf-life;
  • Code of Federal Regulations (CFR)

Summary

This chapter contains sections titled:

  • Introduction

  • Definitions

  • Principles of Processing

  • Product Attributes

  • Summary/Conclusions

  • References

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