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Mozzarella and its analogues: manufacture and functionality

Language EnglishEnglish
Book Paperback
Book Mozzarella and its analogues: manufacture and functionality Ahmed Emam
Libristo code: 19608388
Publishers LAP Lambert Academic Publishing, November 2015
This book aimed to evaluate the functionality of full and reduced fat Mozzarella cheeses, and to eva... Full description
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This book aimed to evaluate the functionality of full and reduced fat Mozzarella cheeses, and to evaluate the performance of some dried dairy protein ingredients in both the Mozzarella cheese analogue and processed Mozzarella cheese with regard to the functionality of the final product, and to identify suitable blends to achieve particular desirable functional attributes in cheese. As well as to study the manufacture possibility and quality of either the conventionally made fat-replaced Mozzarella cheese or the fat-replaced analogue one; with emphasis on some rheological, microstructural and chromatic attributes. Moreover, a detailed manual for manufacture of all styles of Mozzarella cheese was provided in this book.

About the book

Full name Mozzarella and its analogues: manufacture and functionality
Author Ahmed Emam
Language English
Binding Book - Paperback
Date of issue 2016
Number of pages 384
EAN 9783659828270
Libristo code 19608388
Publishers LAP Lambert Academic Publishing
Weight 590
Dimensions 150 x 220 x 23
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