1. Processed Cheese and Analogues: An Overview

  1. A. Y. Tamime1,2
  1. A. Y. Tamime1,2

Published Online: 25 MAY 2011

DOI: 10.1002/9781444341850.ch1

Processed Cheese and Analogues

Processed Cheese and Analogues

How to Cite

Tamime, A. Y. (2011) Processed Cheese and Analogues: An Overview, in Processed Cheese and Analogues (ed A. Y. Tamime), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444341850.ch1

Editor Information

  1. 1

    24 Queens Terrace, Ayr KA7 1DX, UK

  2. 2

    Dairy Science and Technology, Ayr, UK

Author Information

  1. 1

    24 Queens Terrace, Ayr KA7 1DX, UK

  2. 2

    Dairy Science and Technology, Ayr, UK

Publication History

  1. Published Online: 25 MAY 2011
  2. Published Print: 10 JUN 2011

ISBN Information

Print ISBN: 9781405186421

Online ISBN: 9781444341850

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Keywords:

  • processed cheese and analogues - an overview;
  • natural cheeses, and limited shelf-life - and various factors;
  • processed cheese manufacturing steps - melting and heating blends, natural cheeses;
  • processed cheese - from good-quality natural cheeses;
  • ‘imitation’ processed cheese - dairy mixtures, and non-dairy proteins, fat and oils;
  • product diversity, products - as ‘imitation’ processed cheese;
  • patterns of production, proper quality - and selection of natural cheeses;
  • primary objective of flavouring - processed cheese products, consumers with wider choice;
  • emulsifying salt blends - processed cheese, and analogues producers;
  • future developments in technology - reliance on automation and product safety

Summary

This chapter contains sections titled:

  • Historical background

  • Diversity of products

  • Patterns of production

  • Principles of manufacturing stages

  • Conclusions

  • References