Processed Cheese Science and Technology

Ingredients, Manufacture, Functionality, Quality, and Regulations

1st Edition - February 11, 2022
Editors: Mamdouh El-Bakry, Bhavbhuti M. Mehta
Language: English
Hardback ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 4 4 5 - 9
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 1 4 6 0 - 2

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed… Read more

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Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations.

Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese.

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products.

Cover Image
Title Page
Copyright
Table of Contents
Contributors
Chapter 1 Overview of processed cheese and its products
Abstract
1.1 Introduction
1.2 History of processed cheese
1.3 Definition of processed cheese
1.4 Classification and types of processed cheese
1.5 General principles of manufacture and key ingredients
1.6 Formulations used in the manufacture
1.7 Cheese processing equipment
1.8 Functional properties of processed cheese
1.9 Microstructure of processed cheese
1.10 Approaches to develop healthier processed cheeses
1.11 Advantages and applications of processed cheese
1.12 Conclusion
References
Chapter 2 Dairy ingredients in processed cheese and cheese spread
Abstract
2.1 Introduction
2.2 Milk composition and properties
2.3 Caseins
2.4 Whey based ingredients
2.5 Whole milk protein ingredients
2.6 Quality of dairy protein powders
2.7 Milk fat
2.8 Lactose and other solids
2.9 Cheese bases
2.10 Summary and new directions
References
Chapter 3 The use of different cheese sources in processed cheese
Abstract
3.1 General aspects in processed cheese technology
3.2 Basic aspects in natural cheese production technology
3.3 Manufacture of selected cheese varieties
3.4 The impact of natural cheese maturity degree on processed cheese properties
3.5 The effect of natural cheese pH, calcium and phosphorus content and salt-in-moisture content on the functional properties of processed cheese
3.6 Conclusion
References
Chapter 4 The use of vegetable ingredients in processed cheese
Abstract
4.1 Introduction
4.2 Function of hydrocolloids and gums in processed cheese products
4.3 Function of prebiotics in processed cheese products
4.4 Function of starches in processed cheese products
4.5 Function of vegetable oils in processed cheese products
4.6 Function of plant-based proteins in processed cheese products
4.7 Future challenges
References
Chapter 5 Flavors, colors, and preservatives used in processed cheese
Abstract
5.1 Introduction
5.2 Overview of processed cheese production
5.3 Flavors and flavorings substances in processed cheese
5.4 Colors used in processed cheese
5.5 Discoloration of processed cheese
5.6 Preservatives and their role in processed cheese
5.7 Future remarks
References
Chapter 6 Functionality of salts used in processed cheese manufacture
Abstract
6.1 Introduction
6.2 Principles of processed cheese production
6.3 Phosphate emulsifying salts
6.4 Citrate emulsifying salts
6.5 Crystallization of emulsifying salts
6.6 Usage of emulsifying salts in industry
6.7 Processed cheese-type products with reduced or without emulsifying salts
6.8 Conclusion
References
Chapter 7 Low salt and low sodium processed cheeses
Abstract
7.1 Introduction
7.2 Functions of NaCl and melting salts in processed cheeses
7.3 Sensory aspects
7.4 Aspects of legislation in the world and in Brazil
7.5 Examples of research on processed low-sodium cheese and commercial products
7.6 Conclusion
References
Chapter 8 Manufacture of processed cheese: Equipments used
Abstract
8.1 Introduction
8.2 Equipments used in preparation
8.3 Size reduction
8.4 Blenders
8.5 Cookers
8.6 Cooling and homogenization
8.7 Portioning and packaging
8.8 Conclusion
References
Chapter 9 Technological aspects of processed cheese: Properties and structure
Abstract
9.1 Introduction
9.2 The effect of raw materials composition on the processed cheeses consistency
9.3 The effect of target parameters on the processed cheeses consistency
9.4 The effect of processing parameters on the processed cheeses consistency
9.5 The effect of storage on the processed cheese consistency
9.6 Sterilized processed cheese
9.7 Conclusion
References
Chapter 10 Packaging, cooling, and storage of processed cheese
Abstract
10.1 Introduction
10.2 Production of processed cheese
10.3 Chemical composition of processed cheese
10.4 Packaging of processed cheese
10.5 Cooling of processed cheese
10.6 Storage of processed cheese
10.7 Conclusion
References
Chapter 11 Special processed cheeses, cheese spreads, and analogue cheeses
Abstract
11.1 Introduction
11.2 Special processed cheese varieties
11.3 Ingredients and formulation
11.4 Manufacture of special processed cheeses
11.5 Quality and functionality of special processed cheeses
11.6 Future trends in special processed cheeses
11.7 Conclusion
References
Chapter 12 Techniques used for processed cheese characterization
Abstract
12.1 Introduction
12.2 Compositional analyses
12.3 Physicochemical measurements
12.4 Rheological measurements
12.5 Instrumental texture evaluation
12.6 Microstructural evaluation
12.7 Assessment of functional properties
12.8 Microbiological analyses
12.9 Sensory evaluation
12.10 Statistical techniques
12.11 Concluding remarks and further perspectives
References
Chapter 13 Quality and testing of processed cheese: defects, QA, and QC
Abstract
13.1 Introduction
13.2 Food quality and safety
13.3 Prerequisite programs
13.4 Hazard analysis and critical control point
13.5 Quality assurance of processed cheese
13.6 Sampling
13.7 Quality control of processed cheese
13.8 Further quality control determinations
13.9 Defects
13.10 Concluding remarks and further perspectives
References
Chapter 14 Microbiology of processed cheese
Abstract
14.1 Introduction
14.2 Processing of processed cheeses and sources of contamination
14.3 Action of emulsifying salts in the microbiology of processed cheeses
14.4 Sporulated bacteria of importance for processed cheeses
14.5 Molds and yeasts in processed cheeses
14.6 Microbiological control in processed cheeses
14.7 Probiotics in processed cheese
14.8 Conclusion
References
Chapter 15 Regulations and legislations on processed cheese
Abstract
15.1 Introduction
15.2 Codex Alimentarius
15.3 Processed cheese legislations for a particular region
15.4 Processed cheese legislations, regulations and standards in different countries
15.5 Conclusion
References
Chapter 16 Processed cheese: applications, challenges, and market trends
Abstract
16.1 Introduction
16.2 Market trends in U.S. per capita consumption of cheese
16.3 The challenge of how to expand the demand for processed cheese
16.4 Fortification
16.5 Methodology
16.6 Conclusion
References
Index

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Mamdouh El-Bakry

Bhavbhuti M. Mehta