@inbook{90051178bd4e445e9faa5230215ff4ae,
title = "QuaLity Control in Processed Cheese Manufacture",
keywords = "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",
author = "Tamime, \{A. Y.\} and Muir, \{D. D.\} and M. Wszolek and J. Domagala and L. Metzger and W. Kneifel and K. D{\"u}rrschmid and Domig, \{K. J.\} and A. Hill and A. Smith and Guinee, \{T. P.\} and Auty, \{M. A.E.\}",
year = "2011",
month = may,
day = "25",
doi = "10.1002/9781444341850.ch10",
language = "English (US)",
isbn = "9781405186421",
pages = "245--340",
booktitle = "Processed Cheese and Analogues",
publisher = "Wiley-Blackwell",
}
