The use of different cheese sources in processed cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60162694%3AG42__%2F23%3A00558078" target="_blank" >RIV/60162694:G42__/23:00558078 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28110/22:63558438
Result on the web
<a href="https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology" target="_blank" >https://www.sciencedirect.com/book/9780128214459/processed-cheese-science-and-technology</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/B978-0-12-821445-9.00010-8" target="_blank" >10.1016/B978-0-12-821445-9.00010-8</a>

Result language
angličtina
Original language name
The use of different cheese sources in processed cheese
Original language description
In the current chapter are described basic/general natural cheese-making processing steps. In addition, selected cheese varieties (Edam, Mozzarella, Swiss-type, Cheddar and white brined cheeses, respectively) specific producing steps and their typical characteristics are also described, since these varieties are among the most applicable cheese types during the manufacture of processed cheese and related products. Furthermore, the impact of natural cheese maturity degree (or in other words its intact casein content) on the resultant processed cheese properties (mainly textural and rheological) is also mentioned. On the whole, the effect of divergent cheese varieties on the above-mentioned properties of processed cheese is also described
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations.
ISBN
978-0-12-821445-9
Number of pages of the result
34
Pages from-to
79-113
Number of pages of the book
510
Publisher name
Woodhead Publishing
Place of publication
Cambridge, MA 02139, United States
UT code for WoS chapter
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