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Processed cheese : Basics and possibility for the development of healthier products [electronic resource]

By:

Aly, S

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Language: English Summary language: Arabic Description: p.45-62Other title:

الجبن المعامل : أساسيات و إمكانيته لتطوير منتجات أفضل صحيا [Added title page title]

Uniform titles:

Alexandria journal of food science and technology, 2016 v.13 (1) [electronic resource]

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Full Text Article

Alexandria Journal of Food Science and Technology 2016.v.13(2)Summary: Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours. textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue (classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese

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Articles	Main	ART AJFST V13 No2 5 (Browse shelf(Opens below))	Available

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Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours. textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue (classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese

Summary in Arabic

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