QuaLity Control in Processed Cheese Manufacture

A. Y. Tamime, D. D. Muir, M. Wszolek, J. Domagala, L. Metzger, W. Kneifel, K. Dürrschmid, K. J. Domig, A. Hill, A. Smith, T. P. Guinee, M. A.E. Auty

Research output: Chapter in Book/Report/Conference proceedingChapter

4 Scopus citations
Original languageEnglish (US)
Title of host publicationProcessed Cheese and Analogues
Number of pages96
ISBN (Print)9781405186421
StatePublished - May 25 2011


  • Critical control point (CCP1)-in creaming tank, continuous cooking method
  • Food processing industry, supplying clients-good quality products, sensory features
  • GMP, combining production procedures-with quality control and supervision
  • Generalised scheme, manufacturing stages-processed cheese production, HACCP system
  • Good manufacturing practice (GMP)-and hazard analysis critical control points (HACCP) system implementation
  • International Dairy Federation (IDF) tests-for different dairy ingredients
  • Microbiological quality and safety of product-analytical methods, diverse
  • Primary factor, when determining-ideal testing method, purpose of analysis
  • Quality control in processed cheese manufacture-range of tests
  • Sensory vocabulary for processed cheese-and tasting protocol

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