Processed Cheese Science and Technology
Ingredients, Manufacture, Functionality, Quality, and Regulations
- 2nd Edition - September 1, 2027
- Latest edition
- Editors: Mamdouh El-Bakry, Bhavbhuti M. Mehta
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 4 5 4 3 8 - 7
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 5 4 3 9 - 4
Processed Cheese Science and Technology, 2nd Edition builds on the success of the first edition to provide a comprehensive, standalone reference for researchers, educators, and… Read more
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Processed Cheese Science and Technology, 2nd Edition builds on the success of the first edition to provide a comprehensive, standalone reference for researchers, educators, and professionals in the dairy and food industries. Expanded to 22 chapters, this edition includes new topics such as processed cheese from non-bovine milk and dairy-free alternatives, nutritional considerations, digestibility, and microstructure development. Each chapter is carefully structured to include the latest scientific developments and practical applications, supported by extensive references. Written by global experts, the book thoroughly explores the manufacture, ingredients, functionality, flavors, nutritional aspects, quality control, and legislation related to processed cheese, making it an indispensable resource in dairy science. Processed Cheese Science and Technology, 2nd Edition serves as a key tool for interpreting experimental results, guiding future research, and addressing industry challenges in processed cheese production and innovation.
• Summarizes the latest developments in processed cheese manufacture, ingredients, and functionality
• Explores novel topics including non-bovine and dairy-free processed cheeses
• Outlines nutritional and digestibility aspects critical for food scientists and nutritionists
• Details quality assurance, microbiology, and regulatory considerations in processed cheese production
• Explores novel topics including non-bovine and dairy-free processed cheeses
• Outlines nutritional and digestibility aspects critical for food scientists and nutritionists
• Details quality assurance, microbiology, and regulatory considerations in processed cheese production
-Dairy science researchers in academic and industry settings -Other food scientists working on research projects that focus on dairy
1. Overview of processed cheese and its products
2. Dairy ingredients in processed cheese and cheese spread
3. Non-Dairy Ingredients in processed cheese and cheese spread
4. The use of different cheese sources in processed cheese
5. The use of vegetable ingredients in processed cheese
6. Flavors, colors, and preservatives used in processed cheese
7. Microstructure during manufacture, and post-manufacture of processed cheese
8. Nutritional aspects of processed cheese
9. Digestibility of processed cheese
10. Functionality of salts used in processed cheese manufacture Functionality of salts used in processed cheese manufacture
11. Low salt and low sodium processed cheeses
12. Manufacture of processed cheese: Equipment used
13. Technological aspects of processed cheese: Properties and structure 14. Packaging, cooling, and storage of processed cheese
15. Special processed cheeses, cheese spreads, and analogue cheeses
16. Processed cheeses from non-bovine dairy ingredients
17. Non-dairy processed cheese
18. Techniques used for processed cheese characterization
19. Quality and testing of processed cheese: defects, QA, and QC
20. Microbiology of processed Cheese
21. Regulations and legislations on processed cheese
22. Processed cheeses: applications, challenges, and market trends
2. Dairy ingredients in processed cheese and cheese spread
3. Non-Dairy Ingredients in processed cheese and cheese spread
4. The use of different cheese sources in processed cheese
5. The use of vegetable ingredients in processed cheese
6. Flavors, colors, and preservatives used in processed cheese
7. Microstructure during manufacture, and post-manufacture of processed cheese
8. Nutritional aspects of processed cheese
9. Digestibility of processed cheese
10. Functionality of salts used in processed cheese manufacture Functionality of salts used in processed cheese manufacture
11. Low salt and low sodium processed cheeses
12. Manufacture of processed cheese: Equipment used
13. Technological aspects of processed cheese: Properties and structure 14. Packaging, cooling, and storage of processed cheese
15. Special processed cheeses, cheese spreads, and analogue cheeses
16. Processed cheeses from non-bovine dairy ingredients
17. Non-dairy processed cheese
18. Techniques used for processed cheese characterization
19. Quality and testing of processed cheese: defects, QA, and QC
20. Microbiology of processed Cheese
21. Regulations and legislations on processed cheese
22. Processed cheeses: applications, challenges, and market trends
- Edition: 2
- Latest edition
- Published: September 1, 2027
- Language: English
ME
Mamdouh El-Bakry
Dr. Mamdouh El-Bakry has worked more than 10 years in the food industry, and 15 years in food research, as well as, currently, as an Editor/ Potential Reviewer of high impact journals. He graduated with a B.Sc. (Very good with Honour) in Dairy Science and Technology in 1999, followed by two M.Sc. degrees in 2004 and 2007 and a Ph.D. in processed cheese from UCD (University College Dublin)-Ireland in 2011. He spent several years in postdoctoral research in Teagasc Food Research Centre in Ireland and the Autonomous University of Barcelona in Spain. The research interests were and are on Food Sciences and in particular Dairy Products, Dairy Technology, Chemistry, Microstructure, Enzyme Technology and Microbiology. He is an experienced lecturer and researcher as he was appointed as university teacher since the graduation and has successfully managed various research projects. He has a lot of publications, in the form of research/review papers, chapters and conference contributions in dairy science. He has been awarded several awards, such as the best paper in dairy phospholipids from the American Oil Chemist Society (AOCS) and best presentation in international conferences as well as several scholarships. He is a potential reviewer/referee in several peer reviewed food science journals and a member of the editorial board in several journals, such as LWT-Food Science and Technology, Journal of Food Research and International Journal of Dairy Science. Recently, he, as an editor-in-chief, has edited 3 books ‘Microstructure of Dairy Products’ (Wiley, 2018), Processed Cheese (Elsevier, 2022), and Casein (Elsevier, 2024).
Affiliations and expertise
Gevekom GmbHBM
Bhavbhuti M. Mehta
Dr. Bhavbhuti M. Mehta is an Associate Professor and Head in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India. He teaches various subjects on dairy and food chemistry at the undergraduate and postgraduate level. His major specialty is on various physico-chemical changes (process-induced changes) taking place during processing of milk and milk products and to food chemistry in general. His research interests also include Lipid oxidation and its prevention, methods to measures various oxidative deterioration, functional food ingredients and nutraceuticals, the role of various constituents in dairy and food products, chemistry and technology of milk and dairy products and camel milk. He is an associate editor of the International Journal of Dairy Technology.
Affiliations and expertise
Associate Professor and Head, Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Kamdhenu University, Anand, Gujarat, India