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Chapter 4: Processing and Specifications of Dairy Foods

Dairy-Based Ingredients
Pages 41-56
DOI: https://doi.org/10.1094/9780913250945.004
ISBN: 0-913250-94-5


Topics Covered

  • Cheese and Cheese Products
    • Natural Cheeses
    • Process Cheese Products
    • Other
  • Fermented Milks
  • Ice Cream and Frozen Desserts
    • Formulation of Ice Cream
    • Soft Frozen Dairy Products

Introduction to Chapter

Cheese is a preserved food. The main milk components (proteins, fat, and minerals) are concentrated and protected from rapid deterioration by spoilage microorganisms. Cheese provides sound nutrition, variety, convenience of use, portability, food safety, and novelty in flavors and textures. With over 400 varieties available, cheese and cheese products are used as ingredients in entrees, side dishes, and ready-to-eat snacks. The market continues to grow at an annual rate of 4%. The typical composition of cheese is shown in Appendix A.