Processed Cheese Science and Technology

Processed Cheese Science and Technology

Ingredients, Manufacture, Functionality, Quality, and Regulations

1st Edition - February 11, 2022

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  • Editors: Mamdouh El-Bakry, Bhavbhuti Mehta
  • eBook ISBN: 9780128214602
  • Hardcover ISBN: 9780128214459

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Description

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.

Key Features

  • Offers the most complete coverage of processed cheese products to-date
  • Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts
  • Includes extensive lists of references for further reading at the end of each chapter

Readership

Food scientists and researchers specializing in dairy science, particularly those involved with cheese manufacturing and end-products. Advanced undergraduate and graduate students in food and/or dairy science

Table of Contents

  • 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

Product details

  • No. of pages: 524
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: February 11, 2022
  • Imprint: Woodhead Publishing
  • eBook ISBN: 9780128214602
  • Hardcover ISBN: 9780128214459

About the Editors

Mamdouh El-Bakry

Dr. Mamdouh El-Bakry currently works in the food industry as a professor and a regulatory affairs technologist for dairy science. He received his B.Sc. in Dairy Science and Technology from Cairo University, followed by a M.Sc. degree in Food Science and Technology (Ghent University), a M.Sc. in Food Science and Nutrition (Murcia University), and a Ph.D. in Processed Cheese from the University College Dublin. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. Dr. El-Bakry’s research interests include dairy products, dairy technology, chemistry, microstructure, and microbiology. He has contributed to numerous research/review papers, book chapters, and conference work on dairy science.

Affiliations and Expertise

Professor and Regulatory Affairs Technologist for Dairy Science

Bhavbhuti Mehta

Dr. Bhavbhuti Mehta is an Associate Professor and Head of the Dairy Chemistry Department at the SMC College of Dairy Sciences, Anand Agricultural University in Gujarat, India. His research and teaching focuses primarily on various physicochemical changes (process-induced changes) taking place during the processing of milk, milk products, and food chemistry in general. Other research interests include lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, and more.

Affiliations and Expertise

Associate Professor and Head, Dairy Chemistry Department, SMC College of Dairy Sciences, Anand Agricultural University in Gujarat, India

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