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Special processed cheeses, cheese spreads, and analogue cheeses
2022Special processed cheeses (SPCs) are derived from processed cheese by applying a similar formula and manufacturing process. They can be produced from dairy and/or nondairy ingredients without a specific composition. The major group in this category is analogue or imitation cheese that is produced with similar structure and functionality to those of a ...
Cumhur, Oznur, Kilic-Akyilmaz, Meral
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Yeast, 2019
AbstractNumerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties.
Marie‐Therese Fröhlich‐Wyder +2 more
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AbstractNumerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties.
Marie‐Therese Fröhlich‐Wyder +2 more
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Tholstrup Cheese A/S: in love with cheese
1997The following case is about a highly successful medium-sized Danish dairy company, which bases its success on a strategy markedly different from that of its major competitors. Many competitors, including much larger ones, claim that a brand strategy is impossible these days, partly because of increasing retailer power and partly because of high costs ...
Grunert, Klaus G.; id_orcid 0000-0001-8482-184X +2 more
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History of Cheese and Cheese Making
This chapter addresses the historical development and cultural significance of cheese making. It examines the emergence of cheese in the Near East, Mediterranean, and Central Europe from the Neolithic Age and details the initial cheese production techniques and materials used.openaire +2 more sources
Cheese faults and cheese grading
1998Cracks may develop in the rinds of cheeses that are not waxed or shrink-wrapped, and such openings may allow moulds to penetrate into the curds or cheese flies (Piophila casei) to lay eggs in the cracks so that the cheese becomes infested with maggots.
R. K. Robinson, R. A. Wilbey
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