New cheese products as food ingredients. [Conference paper]

Sutherland, B.J. . Div. of Food Processing

New cheese products as food ingredients. [Conference paper]

1991

Sutherland, B.J. (Commonwealth Scientific and Industrial Research Organisation, Highett (Australia). Div. of Food Processing)

Two recently developed cheese products are described: enzyme-modified cheese (EMC) and the cheesebase range of food ingredients. EMC was developed as a low -cost replacer for the mature cheese component of processed cheese foods; the cheesebase range was developed as a replacer for the mild or young cheese component. The manufacture and properties of EMC and the cheesebase range are outlined.

Show more [+]

AGROVOC Keywords

desarrollo de un producto fromage industria industrie ingredientes procesamiento queso technologie alimentaire traitement usos utilisation

Bibliographic information

Published in

CSIRO Food Research Quarterly (Australia)

Volume 51 Issue 12 ISSN 0310-9070

Pagination

pp. 114-119

Other Subjects

Developpement de produit; Tecnologia de los alimentos; Ingredient

Language

English

Note

2 tables, 1 fig., 13 ref.

Type

Conference

Dairy Ingredients - Production and Utilisation, Melbourne, Vic (Australia), 6 Mar 1991

In AGRIS since: 1996-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Commonwealth Scientific and Industrial Research Organisation

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

New cheese products as food ingredients. [Conference paper]

1991

AGROVOC Keywords

Bibliographic information