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Development Assistance Committee 907 $a.b11859751$b28-04-17$c23-12-02 912 $a991003756379707536 945 $aLE029 330 OEC01.42$g1$iLE029-3450$lle029$o-$pE0.00$q-$rn$so $t0$u0$v0$w0$x0$y.i12112021$z23-12-02 996 $aDAC guidelines$9901420 997 $aUNISALENTO 998 $ale029$b01-01-02$cm$da $e-$feng$gfr $h4$i1 LEADER 05269nam 2200625 a 450 001 9910830250403321 005 20230725053028.0 010 $a1-5231-1864-4 010 $a1-283-17812-5 010 $a9786613178121 010 $a1-4443-4182-0 010 $a1-4443-4185-5 035 $a(CKB)3460000000003509 035 $a(EBL)697772 035 $a(OCoLC)747409397 035 $a(SSID)ssj0000506238 035 $a(PQKBManifestationID)11335526 035 $a(PQKBTitleCode)TC0000506238 035 $a(PQKBWorkID)10512720 035 $a(PQKB)10706968 035 $a(MiAaPQ)EBC697772 035 $a(EXLCZ)993460000000003509 100 $a20101217d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aProcessed cheese and analogues$b[electronic resource] /$fedited by A.Y. Tamime 210 $aChichester, U.K. ;$aAmes, Iowa $cWiley-Blackwell$d2011 215 $a1 online resource (378 p.) 225 1 $aSociety of Dairy Technology series 300 $aDescription based upon print version of record. 311 $a1-4051-8642-9 320 $aIncludes bibliographical references and index. 327 $aProcessed Cheese and Analogues; Contents; Preface to the Technical Series; Preface; Contributors; 1 Processed Cheese and Analogues: An Overview; 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 327 $a2 Current Legislation on Processed Cheese and Related Products2.1 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 327 $a2.2.14 Legislation in the USA2.2.15 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; 3.1 Definition of processed cheese products: an introduction 327 $a3.2 Overview of manufacture3.2.1 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 327 $a3.6.1 Time3.6.2 Temperature; 3.6.3 Shear; 3.7 Conclusions; References; 4 Functionality of Ingredients: Emulsifying Salts; 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 327 $a4.3.6 Crystal formation and other properties of emulsifying salts 330 $aPart of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science. 410 0$aSociety of Dairy Technology series. 606 $aProcess cheese 615 0$aProcess cheese. 676 $a637.358 676 $a637/.358 701 $aTamime$b A. Y$0532650 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910830250403321 996 $aProcessed cheese and analogues$94119659 997 $aUNINA