Processed cheeses and cheese products
49.99 €
The only thing available 2
Processed cheeses and cheese products
49.99 €
The book was prepared by a team of authoritative foreign experts and covers almost all the main issues of processed cheese production. It describes the functional properties of ingredients: natural cheeses, melting salts, stabilizers and flavor additives. It presents the scientific basis of the processes occurring during the production of processed cheeses, their influence on the texture and consistency of the finished product, and gives recommendations on the selection of raw materials. Separate chapters examine technological and packaging equipment, as well as packaging materials. It examines in detail the features of the production of processed cheese products (analogues of processed cheeses), produced with the addition of vegetable fats or their substitutes. Much attention is paid to the quality control of processed cheeses and cheese products.
The publication is intended for technologists and other specialists in the dairy industry, primarily the cheese-making industry, as well as for suppliers of equipment and ingredients for the production of processed cheeses. The book will also be useful for students and teachers of specialized higher educational institutions.
The publication is intended for technologists and other specialists in the dairy industry, primarily the cheese-making industry, as well as for suppliers of equipment and ingredients for the production of processed cheeses. The book will also be useful for students and teachers of specialized higher educational institutions.
See also:
- All books by the publisher
- All books by the author