Processed Cheese: Basics and Possibility for the Development of Healthier Products
S., A., El Dakhakhny, E., K., E., Dabour, N., E., K. (2016). Processed Cheese: Basics and Possibility for the Development of Healthier Products. EKB Journal Management System, 13(2), 45-62. doi: 10.12816/0038413
Aly S.; Eman El Dakhakhny; El Saadany K.; Nassra Dabour; Kheadr E.. "Processed Cheese: Basics and Possibility for the Development of Healthier Products". EKB Journal Management System, 13, 2, 2016, 45-62. doi: 10.12816/0038413
S., A., El Dakhakhny, E., K., E., Dabour, N., E., K. (2016). 'Processed Cheese: Basics and Possibility for the Development of Healthier Products', EKB Journal Management System, 13(2), pp. 45-62. doi: 10.12816/0038413
S., A., El Dakhakhny, E., K., E., Dabour, N., E., K. Processed Cheese: Basics and Possibility for the Development of Healthier Products. EKB Journal Management System, 2016; 13(2): 45-62. doi: 10.12816/0038413

Processed Cheese: Basics and Possibility for the Development of Healthier Products

Alexandria Journal of Food Science and Technology
Article 5, Volume 13, Issue 2, November and December 2016, Page 45-62  XML PDF (909.26 K)
Document Type: Original Article
DOI: 10.12816/0038413
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Authors
Aly S.1; Eman El Dakhakhny1; El Saadany K.1; Nassra Dabour2; Kheadr E.2
1Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt.
2Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt
Abstract
Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours, textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue
(classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese.
Keywords
Processed cheese; Natural; reduced-fat; imitated cheese; healthier product
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