11. Manufacturing Outlines and Applications of Selected Cheese Varieties

  1. Ramesh C. Chandan PhD2,
  2. Arun Kilara PhD3
  1. Ramesh C. Chandan PhD2,
  2. Rohit Kapoor PhD1

Published Online: 26 JAN 2011

DOI: 10.1002/9780470959169.ch11

Book Title

Dairy Ingredients for Food Processing

Dairy Ingredients for Food Processing

Additional Information

How to Cite

Chandan, R. C. and Kapoor, R. (2011) Manufacturing Outlines and Applications of Selected Cheese Varieties, in Dairy Ingredients for Food Processing (eds R. C. Chandan and A. Kilara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959169.ch11

Editor Information

  1. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

  2. 3

    Nutri+Food Business Consulting, 117 Westside Drive, Chapel Hill, North Carolina 27516-4431, USA

Author Information

  1. 1

    Bongards' Creameries, 13200 County Road 51, Norwood, Minnesota 55368, USA

  2. 2

    1364 126th Avenue NW, Minneapolis, MN 55448 - 4004, USA

Publication History

  1. Published Online: 26 JAN 2011
  2. Published Print: 18 FEB 2011

ISBN Information

Print ISBN: 9780813817460

Online ISBN: 9780470959169

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CHAPTER TOOLS

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Keywords:

  • manufacturing outlines - and applications of selected cheese varieties;
  • “cheese,” conversion of vital milk constituents - fluid to semi-solid or solid form;
  • dairy ingredients, milk, nonfat milk, or cream - used alone or in combination;
  • cheese, made with legally pasteurized milk - and positive residual phosphatase activity observed;
  • American cheese group, and cheddar, colby, and washed/granular/stirred curd cheese and Monterrey Jack cheese;
  • Cheddar cheese - a firm and hard cheese;
  • flow sheet diagram for manufacturing Cheddar, Colby, and Monterrey Jack cheeses;
  • Gorgonzola cheese, and bluish-green mold, Penicillium roqueforti - in cheese;
  • Muenster cheese process - resembling brick cheese manufacture;
  • flow diagram for cheese substitute (analog) manufacture

Summary

This chapter contains sections titled:

  • Introduction

  • Natural Cheeses

  • Process Cheese

  • Cold-pack or Club Cheese

  • Cheese Substitutes/Analogs

  • Applications in Foods

  • References

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