Processed Cheese and Analogues

Discover the intricacies of dairy science with Processed Cheese and Analogues by A. Y. Tamime, a comprehensive resource published by John Wiley and Sons Ltd in 2011. This essential volume, spanning 376 pages, is part of the esteemed Society of Dairy Technology Series and delves into a commercially significant sector of the dairy industry.

Explore critical topics such as legislation, the functionality of ingredients, and the latest advancements in processing plants and equipment. Gain insights into manufacturing best practices, effective packaging solutions, and robust quality control measures that are vital for success in the field of processed cheese. Perfect for industry professionals and students alike, this book serves as a valuable reference for anyone looking to deepen their understanding of processed cheese and its analogues.