Manufacturing Principles And Techniques

The manufacturing procedure for processed cheese consists of operations carried out in the following order: selec-

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10. S. Barbut, and C. J. Findlay, "Sodium Reduction in Poultry Products: A Review," CRC Crit. Rev. in Poultry Biology 2, 5995 (1989).

11. S. Barbut, "Determining Water and Fat Holding," in G. M. Hall, ed., Methods of Testing Protein Functionality, Chapman & Hall, New York, 1996, pp. 186-225.

12. A. M. Pearson and F. W. Tauber, Processed Meats, AVI, Westport, Conn., 1984.

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14. G. S. Mittal and S. Barbut, "Effects of Salt Reduction on the Rheological and Gelation Properties of White and Dark Poultry Meat," J. Texture Stud. 20, 209-222 (1989).

15. J. A. Maga, Smoke in Food Processing, CRC Press, Boca Raton, Fla., 1989.

16. E. A. Zottola, Introduction to Meat Microbiology, American Meat Institute, Chicago, 111., 1972.

17. N. G. Marriott, Principles of Food Sanitation, Chapman & Hall, New York, 1994.

18. W. J. Stadelman, Egg and Poultry Meat Processing, Ellis Hor-wood, Chichester, England, 1988.

Shai Barbut

University of Guelph Guelph, Ontario Canada

Homemade Pet Food Secrets

Homemade Pet Food Secrets

It is a well known fact that homemade food is always a healthier option for pets when compared to the market packed food. The increasing hazards to the health of the pets have made pet owners stick to containment of commercial pet food. The basic fundamentals of health for human beings are applicable for pets also.

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