@inbook{8c2285a15aca44afb30df78ae6641677,
title = "Processed Cheese and Substitute/Imitation Cheese Products",
abstract = "The development of pasteurised processed (also called process) cheese products (PCPs) in the early 1900s was motivated by the need to develop cheese-like products that were stable (i.e., did not leak fat, {\textquoteleft}sweat{\textquoteright} or become greasy) at ambient temperatures...",
author = "Fox, \{Patrick F.\} and Guinee, \{Timothy P.\} and Cogan, \{Timothy M.\} and McSweeney, \{Paul L. H.\}",
year = "2017",
doi = "10.1007/978-1-4899-7681-9\_17",
language = "English",
series = "Fundamentals of Cheese Science",
pages = "589--627",
booktitle = "Fundamentals of Cheese Science",
}