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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| Published in | Cheese: Chemistry, Physics and Microbiology Vol. 2; pp. 349 - 394 |
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| Main Authors | , , |
| Format | Book Chapter |
| Language | English |
| Published |
United Kingdom
Elsevier Science & Technology
2004
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| Subjects | |
| Online Access | Get full text |
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| Abstract | 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. |
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| AbstractList | 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. |
| Author | Kaláb, M Guinee, T.P. Carić, M. |
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| Editor | Fox, Patrick F McSweeney, Paul L. H Guinee, Timothy P Cogan, Timothy M |
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| PublicationSubtitle | Major Cheese Groups |
| PublicationTitle | Cheese: Chemistry, Physics and Microbiology |
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| Title | Pasteurized processed cheese and substitute/imitation cheese products |
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