Processed Cheese and Analogues
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Beschreibung
Part of the Society of Dairy Technology Series, this bookdeals with a commercially significant sector of dairy science.The book includes chapters on legislation, functionality ofingredients, processing plants and equipment, manufacturing bestpractice, packaging, and quality control. The chapters are authoredby an international team of experts.
This book is an essential resource for manufacturers andusers of processed and analogue cheese products internationally;dairy scientists in industry and research; and advanced foodscience students with an interest in dairy science.
Autor*in
A. Y. Tamime
Themen in »Processed Cheese and Analogues«
Dairy Food Food Science & Technology Käse Lebensmittelforschung u. -technologie Lebensmitteltechnik Milchprodukte