Production of Analogue Cheeses

E. D. O'Riordan, E. Duggan, M. O'Sullivan, N. Noronha

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

17 Citations (Scopus)
Original languageEnglish
Title of host publicationProcessed Cheese and Analogues
PublisherWiley-Blackwell
Pages219-244
Number of pages26
ISBN (Print)9781405186421
DOIs
Publication statusPublished - 25 May 2011
Externally publishedYes

Keywords

  • Analogue cheese manufacture-blending of selected ingredients
  • Analogue cheese production
  • Casein and caseinates, and high costs-processors, and low-cost substitute search
  • Formulation effects on functional attributes-flavour of analogue cheeses
  • Formulation, major impact-on analogue cheese properties
  • High costs of natural cheese-cost-effective replacement products
  • Key ingredients in production-of analogue cheese products
  • Legislation, applications-advantages of cheese analogues
  • Microwaved snacks, options-requiring minimal fat, lower in fat
  • Principal application of analogue cheese-in USA, mozzarella cheese, substitute in frozen pizzas

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