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https://open.uns.ac.rs/handle/123456789/2577| Title: | Processed cheese | Authors: | Carić M. Milanović, Željka |
Issue Date: | 1-Jan-2005 | Journal: | Handbook of Food Science, Technology, and Engineering - 4 Volume Set | Abstract: | © 2005 by Taylor & Francis Group, LLC. Processed cheese is manufactured by blending shredded natural cheeses of different types and degrees of maturity with emulsifying agents, adding water, and heating the blend under partial vacuum with constant agitation until a homogeneous mass is obtained. Besides natural cheeses, various other dairy and nondairy ingredients may be included in the blend. | URI: | https://open.uns.ac.rs/handle/123456789/2577 | ISBN: | 9781466507876 |
| Appears in Collections: | TFZR Publikacije/Publications |
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