Manufacturing Principles And Techniques

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

9. H. B. Hedrick, et al., Principles of Meat Science, Kendall/ Hunt, Dubuque, Iowa, 1994.

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.

13. C. L. Davey and K. V. Gilbert. "Temperature Dependent Cooking Toughness in Beef," J. Sei. FoodAgric. 25,931-937 (1974).

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

Sleeping Sanctuary

Sleeping Sanctuary

Salvation For The Sleep Deprived The Ultimate Guide To Sleeping, Napping, Resting And  Restoring Your Energy. Of the many things that we do just instinctively and do not give much  of a thought to, sleep is probably the most prominent one. Most of us sleep only because we have to. We sleep because we cannot stay awake all 24 hours in the day.

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