Tamime Processed Cheese and Analogues

1. Auflage 2011
ISBN: 978-1-4443-4182-9
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 368 Seiten, E-Book

Reihe: Society of Dairy Technology Series

Part of the Society of Dairy Technology Series, this bookdeals with a commercially significant sector of dairy science.The book includes chapters on legislation, functionality ofingredients, processing plants and equipment, manufacturing bestpractice, packaging, and quality control. The chapters are authoredby an international team of experts.
This book is an essential resource for manufacturers andusers of processed and analogue cheese products internationally;dairy scientists in industry and research; and advanced foodscience students with an interest in dairy science.

Autoren/Hrsg.

Tamime, A. Y.

Inhaltsverzeichnis

1. Origins and developments of the basic process (A.Y. Tamime & R.K. Robinson).
2. Current legislation covering processed cheese and related products (M. Hickey and A.Y. Tamime).
3. Effects of natural cheese characteristics and processing conditions on rheology and texture (T. Guinee).
4. Functionality of ingredients - stabilisers and emulsifiers (J. Lucey & A. Maurer-Rothmann).
5. Flavours, flavourings and colouring matter (G. Osthoff, E. Slabber, W. Kneifel & K. Durrschmid).
6. Processed cheese manufacturing practice (Z. Ustunol & M. Oliveira).
7. Processing plants and equipment (S. Dixon).
8. Packaging materials and equipment (E. Buys & J. Ferdie Mostert).
9. Production of cheese analogues (D. O'Riordon).
10. Quality control (A.Y. Tamime, D.D. Muir, M. Wszoleck, Jacek Domagala, L. Metzger, W. Kneifel, K. Durrschmid, A. Hill & S. Smith).

Über Autor(innen)

A.Y. Tamime is Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT's Technical Book Series.