{"title":"Lot Sizing and Scheduling for Perishable Food Products: A Review","authors":"Shuo. Chen, Regina Berretta, A. Clark, P. Moscato","doi":"10.1016/B978-0-08-100596-5.21444-3","DOIUrl":"https://doi.org/10.1016/B978-0-08-100596-5.21444-3","url":null,"abstract":"","PeriodicalId":184191,"journal":{"name":"Reference Module in Food Science","volume":"132 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134095455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Food Regulations and Enforcement in Switzerland","authors":"Evelyn Kirchsteiger-Meier","doi":"10.1016/b978-0-08-100596-5.22623-1","DOIUrl":"https://doi.org/10.1016/b978-0-08-100596-5.22623-1","url":null,"abstract":"","PeriodicalId":184191,"journal":{"name":"Reference Module in Food Science","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125715373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Dutch-Type Cheeses","authors":"Eva-Maria Dusterhoft, W. Engels, T. Huppertz","doi":"10.1002/9781119046165.CH5","DOIUrl":"https://doi.org/10.1002/9781119046165.CH5","url":null,"abstract":"Publisher Summary \u0000This chapter focuses on Dutch-type cheeses. Gouda and related cheeses, for example, Edam, are the most common Dutch-type cheeses. They belong to the group of semi-hard cheeses and have undergone maturation for at least four weeks when brought to the market. The majority of Dutch-type cheeses have a Fat-in-Dry-Matter (FDM) content of at least 40% and a Moisture-in-Non-Fat-Solids (MNFS) content below 63%. Gouda-type cheeses are usually made from pasteurized, partly skimmed milk, milk clotting is by calf or microbial rennet, and mesophilic mixed-strain starters comprising lactococci and Leuconostoc are used. The curd undergoes only a mild scalding to control the moisture content and is washed to control the extent of acidification. The cheeses are pressed and brine-salted. Acidification occurs during pressing until the first hours of brining. Gouda-type cheeses, typically in the form of 12-15 kg wheels or blocks, are characterized by a limited number of rather small round eyes, they have a smooth texture when young to medium matured, are easily sliced, and have good melting properties. Outside the Netherlands, Germany is the largest producer of Dutch-type cheeses. In 2004, about 46% of all hard and semi-hard cheese produced in Germany was Gouda- or Edam-type.","PeriodicalId":184191,"journal":{"name":"Reference Module in Food Science","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125106986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"“Red” and “white” meats—terms that lead to confusion","authors":"J. T. Keeton, M. Dikeman","doi":"10.2527/AF.2017.0440","DOIUrl":"https://doi.org/10.2527/AF.2017.0440","url":null,"abstract":"A host of meat terms (some considered jargon) have been created for scientific, regulatory, day-to-day industry needs, and consumer communication. Jargon still exists in the meat industry because it is an “ancient craft” and some of these terms are still considered the most appropriate. The Federal Meat Inspection Act of 1906 was established to ensure the wholesomeness of what was considered “red” meat species (beef, swine, sheep, goat, and horse). As time passed, and as meat from other species— primarily poultry—became more popular, these were added to the inspection regulations (Poultry Products Inspection Act of 1957). The distinction between meat and poultry still exists in the United States Department of Agriculture (USDA) regulations, but over time, meat from lighter colored avian species has been referred to as “white” meat (primarily breast muscle) to distinguish it from the darker “red” meat species. Yet, meat from the thigh and leg of poultry often is referred to as poultry “dark meat.” Meat Terminology that Leads to Confusion","PeriodicalId":184191,"journal":{"name":"Reference Module in Food Science","volume":"176 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114423753","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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