Processed Cheeses and Analogues

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Processed Cheeses and Analogues
English | 2011 | ISBN-10: 1405186429 | 368 pages | PDF | 297 MB

The main stages of manufacture of processed cheese consist of melting and heating blends of natural cheeses, the addition of emulsifying salts, agitation to produce a homogenous mixture, followed by packaging and cooling or vice versa. Processed cheese is made in the form of blocks, slices, spreads, and sauces. Processed cheese slices account for 75% of total sales at the supermarket in the United States of America. By contrast, �imitation� processed cheeses, known as analogues, are made from mixtures of dairy and non�dairy proteins, fats and oils, and are widely used in the fast food and catering industries, or as ingredients in other food products.p> Processed Cheese and Analogues , which is written by a team of international specialists, comprehensively reviews the latest scientific developments in this field. It examines the functionality of ingredients (including emulsifying salts, stabilisers, flavourings and colouring matter), and the interactions between the natural cheeses and the processing conditions during manufacture of processed cheese and analogues. It looks at current processing equipment and manufacturing practices, and the current statutory regulations � both national and international � surrounding the production of these cheeses. The book also considers the issue of quality assurance for processed cheese, in terms of its chemical, physical, microbiological properties and sensory profiling, to ensure the safety of the product for the consumer. The book is aimed at manufacturers and users of processed cheese and analogue products internationally. It is also an essential resource for dairy scientists working in industry and research institutes, and advanced food science students with an interest in dairy science.

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