Info

Source: Ref. 4, courtesy of Food Structure and Scanning Electron Microscopy.

Source: Ref. 4, courtesy of Food Structure and Scanning Electron Microscopy.

tion of natural cheese, computation of the ingredients, blending, shredding, addition of emulsifying agents, processing, homogenization (optional), packaging, cooling, and storage. A schematic representation of the processing procedure, including the possible facilities for particular operations, has been presented in Figure 1.

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