Download or read book Factors Affecting the Functional Properties of Processed Cheeses written by and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemistry of Structure Function Relationships in Cheese written by Edyth L. Malin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although the art of making cheese can be traced to prehistoric times, it has continued to evolve as modern civilization progressed. The advent of new technologies and instrumentation has brought exponential growth in the understanding of cheese components and their function. Even more recently, the evolution of cheesemaking has accelerated, driven by economic factors such as the establishment of the European Economic Community, the changing diet of developed countries, and the environmental and economic concerns associated with whey disposal. Molecular biology has revolutionized the development of starter and adjunct cultures as well as rennets, and genetics will make it possible to maintain ideal milk components for cheesemaking. The ability to accelerate traditional ripening procedures has altered the production of certain cheeses, and the emphasis on decreasing the intake of dietary fat, especially in the United States, has prompted the development of technology for producing low-fat cheeses with traditional texture and flavor. In assembling a distinguished group of participants for the symposium, "Chemistry of the Structure/Function Relationships in Cheese," we hoped to review the interplay of these trends and forecast the direction of future research. Contributors evaluated the current status of cheesemaking and highlighted the information that will be essential for new developments. They also focused the attention of agricultural and food chemists on the opportunities in cheese research and the potential contributions they might make to the future of cheese, a most valuable food product. We are indebted to Dr. Patrick Fox, Dr. Mark Johnson, Dr. Milos Kalab, Dr.

Download or read book Factors Affecting the Functional and Textural Properties of Processed Cheese written by Ciara Anne Brickley and published by . This book was released on 2007 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: The texture and functionality of processed cheese (PC) are major determinants of its quality and several factors have been reported to influence these properties such as composition, blend ingredients and processing parameters. Increasing the maturity of the natural cheese ingredient from 7 to 168 d decreased the hardness and increased the melt of the PC manufactured therefrom. The age of the natural cheese ingredient also had an effect on the degree of fat emulsification (DE) in the PC with DE increasing as the age of the natural cheese increased. Nonfat PC (NFPC) were manufactured from direct acid cheese bases. The influence of several emulsifying salts (trisodium citrate; TSC, disodium phosphate; DSP and trisodium phosphate; TSP) at different levels on the textural properties of these NFPC was investigated on a laboratory and pilot scales. The pH of the cheese base used in PC manufacture had an effect on the texture of the NFPC. The NFPC made using the pH 5.0 cheese base was harder and less meltable than the NFPC made using the pH 5.4 cheese base. Increasing the levels of TSC in the NFPC up to 2% resulted in increased melt and decreased hardness, whereas, at TSC concentrations >2%, decreased melt and increased hardness were observed. Increasing the levels of phosphate salts (DSP and TSP) in the NFPC decreased melt and increased hardness. An oil/water emulsifier, i.e. a mono/diglyceride blend, was used to replace the traditional sodium-based emulsifying salts in the manufacture of NFPC. The textural, functional and rheological properties of the NFPC were affected by the addition of glycerides. The concentration of glyceride in the baked NFPC also had a direct impact on the sensory attributes of hardness and chewiness, which could be easily regulated to suit customer preferences in the baked NFPC. The effect of extended refrigerated storage on the functional and textural properties of PC was investigated. Hardness decreased and flowability and phase angle values increased for the PC samples following 140 d of storage. Crystals were visible on both the surface and the interior of the PC samples after extended storage times. Calcium chloride (CaCl2) and TSC were added to Cheddar cheese together with sodium chloride during the dry salting stage of cheese manufacture and the effect of these added compounds on the textural and rheological properties of the Cheddar cheese was evaluated throughout ripening. Cheeses containing TSC had reduced levels of colloidal calcium phosphate (CCP) while cheeses containing CaCl2 had increased levels of CCP during ripening. Changes in CCP concentration had an influence on cheese texture; increasing the concentration resulted in increased cheese hardness while decreasing the levels of CCP resulted in reduced hardness. Commercial Danbo-type cheeses were smeared with several defined-strain surface starters, which were constructed to replace the traditional method of old-young smearing. The colour, composition and the extent of proteolysis in the cheeses during ripening were influenced by the use of different defined-strain surface starters. In conclusion, the research undertaken for this thesis was successful in highlighting a number of effects that influence PC functionality and texture.

Download or read book Processed Cheese and Analogues written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2011-05-03 with total page 383 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

Download or read book Cheese Rheology and Texture written by Sundaram Gunasekaran and published by CRC Press. This book was released on 2002-12-23 with total page 446 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then

Download or read book Processed Cheese Science and Technology written by Mamdouh El-Bakry and published by Woodhead Publishing. This book was released on 2022-02-11 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Effect of Ingredients and Processing Conditions on Process Cheese Functional Properties written by Rohit Kapoor and published by . This book was released on 2003 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Handbook of Cheese Chemistry written by Michael H. Tunick and published by Royal Society of Chemistry. This book was released on 2023-07-28 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure. Information dealing with cheese manufacture includes starter and adjunct cultures, nonstarter lactic acid bacteria, coagulants, novel processing techniques, and ripening. The chapters on cheese properties explain rheology, microscopy, flavours, and other topics. Comparisons of cheese made from milk of various mammals and of artisanal and large-scale cheese manufacturing including vegan cheeses are included. Providing a useful source of facts and information for scientists, cheesemakers, and students, the book covers the ever-expanding field of cheese production, technology, and analysis. Cheesemakers large and small must respond to changing consumer demands and interests. This book informs the knowledge base in cheese chemistry and scientific advances in these areas.

Download or read book Fundamentals of Cheese Science written by Patrick F. Fox and published by Springer. This book was released on 2016-08-22 with total page 803 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles.

Download or read book Microstructure of Dairy Products written by Mamdouh El-Bakry and published by John Wiley & Sons. This book was released on 2018-07-13 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them. Featuring contributions from a global team of experts, it offers great insight into the understanding of different phenomena that relate to the functional and biochemical changes during processing and subsequent storage. Structured into two parts, Microstructure of Dairy Products begins with an overview of microscopy techniques and software used for microstructural analyses. It discusses, in detail, different types of the following techniques, such as: light microscopy (including bright field, polarized, and confocal scanning laser microscopy) and electron microscopy (mainly scanning and transmission electron microscopy). The description of these techniques also includes the staining procedures and sample preparation methods developed. Emerging microscopy techniques are also covered, reflecting the latest advances in this field. Part 2 of the book focuses on the microstructure of various dairy foods, dividing each into sections related to the microstructure of milk, cheeses, yogurts, powders, and fat products, ice cream and frozen dairy desserts, dairy powders and selected traditional Indian dairy products. In addition, there is a review of the localization of microorganism within the microstructure of various dairy products. The last chapter discusses the challenges and future trends of the microstructure of dairy products. Presents complete coverage of the latest developments in dairy product microscopy techniques Details the use of microscopy techniques in structural analysis An essential purchase for companies, researchers, and other professionals in the dairy sector Microstructure of Dairy Products is an excellent resource for food scientists, technologists, and chemists—and physicists, rheologists, and microscopists—who deal in dairy products.

Download or read book Effects of Emulsifying Salts and Hating Conditions on Functional Properties and Texture profile of Processed Cheese written by K. Tatsumi and published by . This book was released on 1989 with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Characterization of Interactions Between Ingredients and Cheese Constituents for Improved Functionality of Fat free Processed Cheese written by Bradley Jon Swenson and published by . This book was released on 1999 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cheese Problems Solved written by P L H McSweeney and published by Elsevier. This book was released on 2007-06-30 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry. - Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process - An essential reference and problem solving manual for professionals and trainees in the cheese industry - Benefit from the knowledge of leading specialists in the field

Download or read book Food Formulation written by Shivani Pathania and published by John Wiley & Sons. This book was released on 2021-03-15 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.

Download or read book Impact of Mixtures of Emulsifying Salts on the Functional Properties of Process Cheese written by Sivaraj Kaliappan and published by . This book was released on 2007 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fundamentals of Cheese Science written by P. F. Fox and published by Springer Science & Business Media. This book was released on 2000-02-29 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and review articles. This broadly based resource is written for personnel involved in various production and quality control functions in the cheese industry, senior undergraduates, and post-graduate students.

Download or read book Cheese Chemistry Physics and Microbiology Volume 2 written by Patrick F. Fox and published by Elsevier. This book was released on 2004-08-04 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and Microbiology Two-Volume Set, Third Edition is available for purchase as a set, and as well, so are the volumes individually. - Reflects the major advances in cheese science during the last decade - Produced in a new 2-color format - Illustrated with numerous figures and tables