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Processed cheese and analogues

Author: A Y Tamime
Publisher: Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2011.
Series: Society of Dairy Technology series.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

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,  Read more...

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Document Type: Book
All Authors / Contributors: A Y Tamime
ISBN: 9781405186421 1405186429
OCLC Number: 694080479
Description: xviii, 350 pages, [12] pages of plates : illustrations (some color) ; 26 cm.
Contents: Processed cheese and analogues: an overview / A.Y. Tamime --
Current legislation on processed cheese and related products / M. Hickey --
Effects of natural cheese characteristics and processing conditions on rheology and texture: the functionality of cheese components in the manufacture of processed cheese / T.P. Guinee --
Functionality of ingredients: emulsifying salts / J.A. Lucey, A. Maurer-Rothmann, S. Kaliappan --
Flavours and flavourants, colours and pigment / G. Osthoff [and others] --
Manufacturing practices of processed cheese / M. Nogueira de Oliveira, Z. Ustunol, A.Y Tamime --
Processed cheese plants and equipment: a practical overview / S. Dixon --
Packaging materials and equipment / E.M. Buys, J.F. Mostert --
Production of analogue cheeses / E.D. ORiordan [and others] --
Quality control in processed cheese manufacture / A.Y. Tamime [and others].
Series Title: Society of Dairy Technology series.
Responsibility: edited by A.Y. Tamime.

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