Book Chapter

Processed Cheese and Substitute/Imitation Cheese Products

  • Fox P
  • Guinee T
  • Cogan T
  • et al.
Springer US, (2017), 589-627
DOI: 10.1007/978-1-4899-7681-9_17
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Abstract

The development of pasteurised processed (also called process) cheese products (PCPs) in the early 1900s was motivated by the need to develop cheese-like products that were stable (i.e., did not leak fat, ‘sweat’ or become greasy) at ambient temperatures...

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APA

Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Processed Cheese and Substitute/Imitation Cheese Products. In Fundamentals of Cheese Science (pp. 589–627). Springer US. https://doi.org/10.1007/978-1-4899-7681-9_17

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