The Resource Cost reduction of processed cheese using polysaccharides : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Caitlin Christins Briasco

Cost reduction of processed cheese using polysaccharides : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Caitlin Christins Briasco

Label
Cost reduction of processed cheese using polysaccharides : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Title
Cost reduction of processed cheese using polysaccharides
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Statement of responsibility
Caitlin Christins Briasco
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The primary objective of this project was to determine if a polysaccaride system could replace intact casein in slice-on-slice (SOS) processed cheese and reduce the formulation cost. The challenge was to do this without significantly altering the functional properties of the processed cheese--Summary
Cataloging source
PU
http://library.link/vocab/creatorName
Briasco, Caitlin Christina
Degree
BFoodTech(Honours)
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Polysaccharides
  • Process cheese
  • Gums and resins
  • Process cheese
Target audience
specialized
Label
Cost reduction of processed cheese using polysaccharides : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Caitlin Christins Briasco
Instantiates
Production
Note
At head of cover title: Massey University. Institute of Food, Nutrition and HUman Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Summary -- Introduction -- Aim and objectives -- Literature review. Introduction ; Background ; Proccessed cheese ; Processed cheese production process ; Physical and chemical properties of processed cheese ; Polysaccharides in processed cheese ; Conclusion -- Materials and methods. Commercial samples ; Model processed cheese formulation ; Starch and gum samples ; Trial methodology -- Results and discussion. Characterising SOS targets ; Model system ; Starch systems - 1% to 5% ; Gum systems - 1% to 5% ; Cost analysis ; Influence of formulation and processing factors ; Optimisation of cheese slice properties ; Summary of results ; Microstructural effect of starch -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
xxii, 215 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations
Label
Cost reduction of processed cheese using polysaccharides : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Caitlin Christins Briasco
Production
Note
At head of cover title: Massey University. Institute of Food, Nutrition and HUman Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Summary -- Introduction -- Aim and objectives -- Literature review. Introduction ; Background ; Proccessed cheese ; Processed cheese production process ; Physical and chemical properties of processed cheese ; Polysaccharides in processed cheese ; Conclusion -- Materials and methods. Commercial samples ; Model processed cheese formulation ; Starch and gum samples ; Trial methodology -- Results and discussion. Characterising SOS targets ; Model system ; Starch systems - 1% to 5% ; Gum systems - 1% to 5% ; Cost analysis ; Influence of formulation and processing factors ; Optimisation of cheese slice properties ; Summary of results ; Microstructural effect of starch -- Conclusion -- Recommendations
Dimensions
30 cm
Extent
xxii, 215 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations

Library Locations

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