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Book Chapter

Processed Cheese Products

  • Carić M
  • Kaláb M
Springer US, (1993), 467-505
DOI: 10.1007/978-1-4615-2648-3_15
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Abstract

This chapter focuses on the principles and techniques of cheese processing, types and role of emulsifying agents, the microstructure of processed cheese, quality defects of physicochemical and microbial origin, and processed cheese analogues.

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Carić, M., & Kaláb, M. (1993). Processed Cheese Products. In Cheese: Chemistry, Physics and Microbiology (pp. 467–505). Springer US. https://doi.org/10.1007/978-1-4615-2648-3_15

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