Pasteurized processed cheese and substitute/imitation cheese products

The products in this group differ from natural cheeses in that they are not made directly from milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural cheese, water, butter oil, casein, casemates, other dairy ingredients, vegetable oils, vegetable proteins and/or mi...

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Bibliographic Details
Published inCheese: Chemistry, Physics and Microbiology Vol. 2; pp. 349 - 394
Main Authors Guinee, T.P., Carić, M., Kaláb, M
Format Book Chapter
LanguageEnglish
Published United Kingdom Elsevier Science & Technology 2004
Subjects
Food & beverage technology
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Summary:The products in this group differ from natural cheeses in that they are not made directly from milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural cheese, water, butter oil, casein, casemates, other dairy ingredients, vegetable oils, vegetable proteins and/or minor ingredients. The two main categories, namely pasteurized processed cheese products (PCPs) and analogue cheese products (ACPs), may be subdivided further depending on the composition and the types and levels of ingredients used (Fig. 1). The individual categories will be discussed separately below.
ISBN:9780122636530
0122636538
ISSN:1874-558X
DOI:10.1016/S1874-558X(04)80052-6