Processed Cheeses and Analogues

Informationen zum Autor A.Y. Tamime is Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT's Technical Book Series. Klappentext 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. Zusammenfassung 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. Inhaltsverzeichnis Preface to the Technical Series. Preface. Contributors. 1 Processed Cheese and Analogues: An Overview (A.Y. Tamime). 1.1 Historical background. 1.2 Diversity of products. 1.2.1 Terminology and/or nomenclature. 1.2.2 Classification. 1.3 Patterns of production. 1.4 Principles of manufacturing stages. 1.4.1 Natural cheeses. 1.4.2 Formulation of a balanced mix. 1.4.3 Emulsifying salts. 1.4.4 Addition of miscellaneous additives. 1.4.5 Heat treatment. 1.4.6 Homogenisation. 1.4.7 Filling machines and packaging materials. 1.5 Conclusions. References. 2 Current Legislation on Processed Cheese and Related Products (M. Hickey). 2.1 Introduction and background. 2.2 Definitions and standards of identity. 2.2.1 Background and evolution. 2.2.2 Legislation in the European Union (EU). 2.2.3 Legislation in the UK. 2.2.4 Legislation in the Republic of Ireland. 2.2.5 Legislation in Germany. 2.2.6 Legislation in the Netherlands. 2.2.7 Legislation in France. 2.2.8 Legislation in Denmark. 2.2.9 Legislation in Sweden. 2.2.10 Legislation in Spain. 2.2.11 Legislation in Italy. 2.2.12 Legislation in the Czech Republic. 2.2.13 Legislation in Hungary. 2.2.14 Legislation in the USA. 2.2.15 Legislation in Canada. 2.2.16 Legislation in Australia and New Zealand. 2.2.17 Legislation in Japan . 2.2.18 Legislation in Mercosur/Mercosul. 2.2.19 Legislation in Chile. 2.2.20 Legisla...

Inhaltsverzeichnis

Preface to the Technical Series.
 
Preface.
 
Contributors.
 
1 Processed Cheese and Analogues: An Overview (A.Y. Tamime).
 
1.1 Historical background.
 
1.2 Diversity of products.
 
1.2.1 Terminology and/or nomenclature.
 
1.2.2 Classification.
 
1.3 Patterns of production.
 
1.4 Principles of manufacturing stages.
 
1.4.1 Natural cheeses.
 
1.4.2 Formulation of a balanced mix.
 
1.4.3 Emulsifying salts.
 
1.4.4 Addition of miscellaneous additives.
 
1.4.5 Heat treatment.
 
1.4.6 Homogenisation.
 
1.4.7 Filling machines and packaging materials.
 
1.5 Conclusions.
 
References.
 
2 Current Legislation on Processed Cheese and Related Products (M. Hickey).
 
2.1 Introduction and background.
 
2.2 Definitions and standards of identity.
 
2.2.1 Background and evolution.
 
2.2.2 Legislation in the European Union (EU).
 
2.2.3 Legislation in the UK.
 
2.2.4 Legislation in the Republic of Ireland.
 
2.2.5 Legislation in Germany.
 
2.2.6 Legislation in the Netherlands.
 
2.2.7 Legislation in France.
 
2.2.8 Legislation in Denmark.
 
2.2.9 Legislation in Sweden.
 
2.2.10 Legislation in Spain.
 
2.2.11 Legislation in Italy.
 
2.2.12 Legislation in the Czech Republic.
 
2.2.13 Legislation in Hungary.
 
2.2.14 Legislation in the USA.
 
2.2.15 Legislation in Canada.
 
2.2.16 Legislation in Australia and New Zealand.
 
2.2.17 Legislation in Japan .
 
2.2.18 Legislation in Mercosur/Mercosul.
 
2.2.19 Legislation in Chile.
 
2.2.20 Legislation in some Middle Eastern countries.
 
2.2.21 Codex Alimentarius standards.
 
2.3 Summary and conclusions.
 
2.4 Acknowledgements.
 
References.
 
3 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).
 
3.1 Definition of processed cheese products: an introduction.
 
3.2 Overview of manufacture.
 
3.2.1 Background.
 
3.2.2 Manufacture.
 
3.3 Microstructure of PCPs.
 
3.4 Principles of processed cheese manufacture.
 
3.4.1 Destabilisation and dehydration of milk during the manufacture of natural cheese.
 
3.4.2 Characteristics of protein in natural cheeses.
 
3.4.3 Effects of heating/shearing cheese (protein).
 
3.4.4 The interaction of emulsifying salt with cheese protein during processing.
 
3.5 Effects of natural cheese characteristics on PCPs.
 
3.5.1 Calcium content.
 
3.5.2 pH.
 
3.5.3 Degree of maturity and intact casein content.
 
3.6 Effects of processing conditions.
 
3.6.1 Time.
 
3.6.2 Temperature.
 
3.6.3 Shear.
 
3.7 Conclusions.
 
References.
 
4 Functionality of Ingredients: Emulsifying Salts(J.A. Lucey, A. Maurer-Rothmann and S. Kaliappan).
 
4.1 Introduction.
 
4.2 Main types of emulsifying salts.
 
4.2.1 Citrate.
 
4.2.2 Phosphate-based.
 
4.2.3 Other types of emulsifying salts.
 
4.3 Properties and roles of emulsifying salts used in processed cheese.
 
4.3.1 Calcium binding/ion exchange.
 
4.3.2 pH adjustment, buffering and titration behaviour.
 
4.3.3 Casein dispersion, protein hydration and fat emulsification.
 
4.3.4 Creaming and structure formation during cooling and storage.
 
4.3.5 Antimicrobial activity
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Produktdetails

• Autoren: Tamime, A Y Tamime, A. Y. Tamime, Adnan Tamime, Adnan Y. Tamime, AY Tamime, Tamime Adnan Y.
• Verlag: Wiley, John and Sons Ltd
• Sprache: Englisch
• Produktform: Fester Einband
• Erschienen: 10.06.2011
• EAN: 9781405186421
• ISBN: 978-1-4051-8642-1
• Seiten: 368
• Serien: Society of Dairy Technology Series; Society of Dairy Technology; Society of Dairy Technology; Society of Dairy Technology Series
• Themen: Naturwissenschaften, Medizin, Informatik, Technik > Biologie > Landwirtschaft, Gartenbau; Forstwirtschaft, Fischerei, Ernährung; Käse, Milchprodukte, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Dairy Food