Egyptian Pasteurized Processed and Spread Cheeses: An Overview
(2006). Egyptian Pasteurized Processed and Spread Cheeses: An Overview. EKB Journal Management System, 3(2), 51-58. doi: 10.21608/ajfs.2006.19628
. "Egyptian Pasteurized Processed and Spread Cheeses: An Overview". EKB Journal Management System, 3, 2, 2006, 51-58. doi: 10.21608/ajfs.2006.19628
(2006). 'Egyptian Pasteurized Processed and Spread Cheeses: An Overview', EKB Journal Management System, 3(2), pp. 51-58. doi: 10.21608/ajfs.2006.19628
Egyptian Pasteurized Processed and Spread Cheeses: An Overview. EKB Journal Management System, 2006; 3(2): 51-58. doi: 10.21608/ajfs.2006.19628

Egyptian Pasteurized Processed and Spread Cheeses: An Overview

Alexandria Journal of Food Science and Technology
Article 6, Volume 3, Issue 2, December 2006, Page 51-58  XML PDF (304.9 K)
Document Type: Review article
DOI: 10.21608/ajfs.2006.19628
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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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