Egyptian Pasteurized Processed and Spread Cheeses: An Overview | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 6, Volume 3, Issue 2, December 2006, Pages 51-58 PDF (304.9 K) | ||
| Document Type: Review article | ||
| DOI: 10.21608/ajfs.2006.19628 | ||
| Abstract | ||
| Pasteurized cheese and spread cheeses are applied to the products that have been heated and packed into selected containers. The processed cheese industry was recently originated in Egypt, and then research work began science fifty years ago. The overview describes selecting and blending of cheese, milk ingredients replacers, emulsifying agents, animal or plant origin ingredients, different additives to cheese, fillingandpackagingofcheese.Themicrobiologyandconsumer safety, the chemistry and the nutritional value of processed cheese are also considered | ||
| Keywords | ||
| Egyptian processed cheese; pasteurized cheese; spread cheese; cheese blends; cheese emulsifiers | ||
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