Index 543ingredients and their roles in, 490t
mesh size of, 491
quality issues with, 424
slurrying of, 491
snack manufacture and, 485
for snacks, 488
Cheese production in U.S., total, 276
Cheese quality, EPS-producing cultures,
starter pairings and, 359
Cheese ripening, packaging for, 260–261
Cheese(s), 23–26, 72–85
in baked goods, 479–485
bread and biscuits, 480–481
butter cookies, 483–484
cakes, 482–483
cheesecake, 484–485
crackers, 481–482
lime pie fi lling, 485
muffi ns, 483
pastry and laminated dough, 482
pizza, 479–480
classifi cation of
based on moisture content, fi rmness,
and ripening microorganisms, 229
based on whether cheese is ripened
and type of ripening, 228
color of, 235
defi ned, 225, 226
documented outbreaks of foodborne
illness associated with, 1980–2008,
75–76t
enzyme-modifi ed, 322
food applications and textural attributes
of, 311
in foods, 309–312
functional attributes of, upon heating,
312 t
manufacture of, general steps for, 230
microbiological aspects of, 72–74, 77–85
milk fermentation and, 112
multiple functionalities of, 138t
per capita consumption of natural and
process cheese products, U.S.
(2005–2008), 32t
popular varieties of, their characteristics
and uses, 313t
preparing cheese for, 248–249
process cheese and products, 24–25
cheese powders, 26
cheese sauces, 26
cold pack cheese (club cheese), 26
enzyme-modifi ed cheeses, 26
pasteurized process cheese, 25
pasteurized process cheese food, 25
pasteurized process cheese spread,
25–26
processed, production of, 218
reduced-fat, condensed skim milk used
in, 139
ripened natural cheese, 24
ripening of, 249
ripening periods of, general guidelines
for, 311t
safety of, 73–74, 77–84
extrinsic and intrinsic parameters
related to, 73t
spoilage of, 84–85
Staphylococcus aureus detected in, 81–82
troubleshooting guide for food
applications, 315t
typical composition of, 23t
unripened natural cheese, 23–24
cottage cheese, 23
cream cheese, 23
ricotta cheese, 24
varieties of, 225–226
yogurt, 342
Cheese sauces
nutrient content of 100 g of, used as
ingredients, 396–397t
processing of, 26
Cheese seasonings
dairy-derived ingredients in, 486,
488–491
ingredients and their roles in, 490t
quality control for, 489–491
suggested formulations for, 489t
typical usage levels of, in various snacks,
490 t
Cheese spreads, substitutes/analogs, 308
Cheese substitutes/analogs
classifi cation of, 308–309
fl ow diagram for manufacture of, 310
Cheese trier, 272