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16274

Processed Cheese: Basics and Possibility for the Development of Healthier Products

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Last updated: 22 Jan 2023

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Abstract

Processed cheese gains continuous popularity due to its diverse composition and wide applications. The diversity of ingredients used for its formulation permits the production of a wide variety of cheeses with different flavours, textures and functions. Presently, more attention has been paid to processed cheese as a promising food vehicle able to deliver specific nutrients into human body. This review focuses on the following topics: market development, main ingredients of processed cheese (mainly natural cheeses, milk protein and emulsifying salts), processed cheese analogue
(classification, formulation and important protein and fat substitutes) and previous attempts for production of healthier processed cheese.

DOI

10.12816/0038413

Keywords

Processed cheese, Natural, reduced-fat, imitated cheese, healthier product

Authors

First Name

Aly

Last Name

S.

MiddleName

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Affiliation

Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt.

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First Name

Eman

Last Name

El Dakhakhny

MiddleName

-

Affiliation

Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt.

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City

-

Orcid

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First Name

El Saadany

Last Name

K.

MiddleName

-

Affiliation

Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt.

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-

Orcid

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First Name

Nassra

Last Name

Dabour

MiddleName

-

Affiliation

Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt

Email

-

City

-

Orcid

-

First Name

Kheadr

Last Name

E.

MiddleName

-

Affiliation

Functional Foods and Nutraceuticals Laboratory (FFNL), Dairy Science and Technology Dept., Fac. of Agric., El-Shatby, 21545, Univ. of Alexandria, Alex., Egypt

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Volume

13

Article Issue

2

Related Issue

3371

Issue Date

2016-12-01

Receive Date

2016-11-16

Publish Date

2016-12-01

Page Start

45

Page End

62

Print ISSN

1687-3920

Article File

AJFS_Volume 13_Issue 2_Pages 45-62.pdf

PDF . 931.1kB

Link

https://ajfs.journals.ekb.eg/article_16274.html

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https://ajfs.journals.ekb.eg/service?article_code=16274

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Original Article

Type Code

638

Publication Type

Journal

Publication Title

Alexandria Journal of Food Science and Technology

Publication Link

https://ajfs.journals.ekb.eg/

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Article

Created At

22 Jan 2023