Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations - Image 1

£130.49

Woodhead Publishing Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

Name: Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations
Brand: Woodhead Publishing
Price: 130.49 GBP
Availability: InStock

Cheese & Dairy

It has never been this cheap. We have no record of a lower price.

£130 today · cheaper than every other day in the last 3 months

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 75 days · 75 data points (no recent data)

Historical

Generating forecast…

Price Distribution

Price distribution over 75 days • 4 price levels

Days at Price

Current Price

Price Analysis

Most common price: £134 (28 days, 37.3%)

Price range: £130 - £134

Price levels: 4 different prices over 75 days

Description

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses, quality, microbiology, regulations and legislations. Structured into 16 chapters, the book begins with an introduction that provides a general overview of processed cheese, followed by a detailed description of the ingredients used in manufacturing, such as using cheeses as ingredients, vegetable-originated ingredients, salts, and more. In addition, low sodium and low-salt processed cheeses are discussed, highlighting the potential benefits for human health. Technological aspects of processed cheese are also covered, followed by an outline of special types of processed cheeses. The book then goes on to examine techniques for end-product characterization, as well as the quality aspects including the microbiology of processed cheese. The last chapter discusses the applications, current challenges, and market trends of processed cheese. Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations is an excellent resource aimed at food scientists, researchers in academia, and individuals working in the food industry and the commercial sector with a focus on processed cheeses and their end-products. Offers the most complete coverage of processed cheese products to-date Led by active researchers and educators with expertise in processed cheeses, featuring chapters by global dairy science experts Includes extensive lists of references for further reading at the end of each chapter

Product Specifications

Brand: Woodhead Publishing
Format: hardcover
ASIN: 0128214457
Category: Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain: Amazon UK
Release Date: 11 February 2022
Listed Since: 30 October 2019

Barcode

No barcode data available

Woodhead Publishing Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations

It has never been this cheap. We have no record of a lower price.

Price History & Forecast

Price Distribution

Price Analysis

Description

Product Specifications

Barcode

Similar Products You Might Like

Wiley Technology of Cheesemaking - Society of Dairy Technology

Cheese: Chemistry, Physics and Microbiology

Global Cheesemaking Technology: Cheese Quality and Characteristics

Technology of Cheesemaking: Vol 6 (Sheffield food technology)

Processed Cheese and Analogues: 5 (Society of Dairy Technology)

Dairy Processing: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects

Cheesemaking Practice (Chapman & Hall Food Science Book)

The Cheeses of Italy: Science and Technology

Major Cheese Groups (v. 2): Chemistry, Physics and Microbiology : Volume 2 Major Cheese Groups

Cheese Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)

The Ultimate Cheese Making Kit - Makes 40 Batches of 10 Different Cheeses, Including Mascarpone Cheese | Perfect Cheese Gift Set (with Recipe Book and Ingredients)

Handbook on Cheese: Production, Chemistry & Sensory Properties (Agriculture Issues and Policies: Food Science and Technology)

Fundamentals of Cheese Science

Wiley-Blackwell Advances in Dairy Product Science & Technology

Dairy Processing: Advanced Research to Applications

Dairy Processing and Quality Assurance

Kitchen Pro Series: Guide to Cheese Identification, Classification, and Utilization

Cheese: Types, Nutrition & Consumption (Nutrition & Diet Research Progress Series) (Nutrition and Diet Research Progress: Food and Beverage Consumption and Health)

Dairy-Derived Ingredients: Food and Nutraceutical Uses (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Cheesemaking Practice

The 2023-2028 Outlook for Fromage Frais in China

Cheese: Chemistry, Physics and Microbiology: Major Cheese Groups

Cheeseboard Selection of 5 Different Cheese Varieties & 6 Chutneys. 25 Ilchester Cheese Individually Wrapped Portions. Hamper for Couples, Christmas, Easter or Birthday Gifts Mens, Dad Gifts