Processed Cheese Science and Technology

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.

• 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

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

1. An Introduction to Processed Cheese and its Products
   2. Dairy Ingredients in Processed Cheese Products
   3. The Use of Different Cheese Sources in Processed Cheese
   4. The Use of Vegetable Ingredients in Processed Cheese
   5. Flavours, Colours and Preservatives Used in Processed Cheese
   6. Functionality of Salts Used in Processed Cheese Manufacture
   7. Low Salt and Low Sodium Processed Cheeses
   8. Manufacture of Processed Cheese: Equipment Used
   9. Technological Aspects of Processed Cheese: Properties and Structure
   10. Packaging, Cooling and Storage of Processed Cheese
   11. Special Processed Cheeses, Cheese Spreads and Analogue Cheeses
   12. Techniques Used for Processed Cheese Characterization
   13. Quality and Testing of Processed Cheese: Defects, QA, QC
   14. Microbiology of Processed Cheese
   15. Regulations and Legislations on Processed Cheese
   16. Processed Cheese: Applications, Challenges and Market Trends