Processed Cheese and Analogues [Hardcover]

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.

Preface to the Technical Series.

Preface.

Contributors.

1 Processed Cheese and Analogues: An Overview (A.Y. Tamime).

1.1 Historical background.

1.2 Diversity of products.

1.2.1 Terminology and/or nomenclature.

1.2.2 Classification.

1.3 Patterns of production.

1.4 Principles of manufacturing stages.

1.4.1 Natural cheeses.

1.4.2 Formulation of a balanced mix.

1.4.3 Emulsifying salts.

1.4.4 Addition of miscellaneous additives.

1.4.5 Heat treatment.

1.4.6 Homogenisation.

1.4.7 Filling machines and packaging materials.

1.5 Conclusions.

References.

2 Current Legislation on Processed Cheese and Related Products (M. Hickey).

2.1 Introduction and background.

2.2 Definitions and standards of identity.

2.2.1 Background and evolution.

2.2.2 Legislation in the European Union (EU).

2.2.3 Legislation in the UKlSy