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Study of the Soybean Imitation Cheese Based on Intelligent Systems and Big Data Analytics

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Cyber Security Intelligence and Analytics (CSIA 2019)

Part of the book series: Advances in Intelligent Systems and Computing ((AISC,volume 928))

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Abstract

The imitation cheese is the product with the cheese characteristics which can meet the specific requirements by using the non-milk-derived protein and fat or the full substitution of the milk protein and the milk fat. This paper introduces the production principles, processes and key control points of the imitation cheese with the soybean as main raw material, summarizes the researches and development of the soybean imitation cheese in recent years, and forecasts the market prospect of the soybean imitation cheese in China.

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Acknowledgement

This research is supported by Shandong Provincial Natural Science Foundation, China (ZR2016CM38).

Author information

Authors and Affiliations

  1. College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, Shandong, China

    Zhiguo Zhang & Qi Zeng

Authors
  1. Zhiguo Zhang
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  2. Qi Zeng
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Corresponding author

Correspondence to Zhiguo Zhang .

Editor information

Editors and Affiliations

  1. Shanghai University, Shanghai, China

    Zheng Xu

  2. University of Texas at San Antonio, San Antonio, TX, USA

    Kim-Kwang Raymond Choo

  3. University of Guelph, Guelph, ON, Canada

    Ali Dehghantanha

  4. Kennesaw State University, Marietta, GA, USA

    Reza Parizi

  5. Manchester Metropolitan University, Stockport, UK

    Mohammad Hammoudeh

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Zhang, Z., Zeng, Q. (2020). Study of the Soybean Imitation Cheese Based on Intelligent Systems and Big Data Analytics. In: Xu, Z., Choo, KK., Dehghantanha, A., Parizi, R., Hammoudeh, M. (eds) Cyber Security Intelligence and Analytics. CSIA 2019. Advances in Intelligent Systems and Computing, vol 928. Springer, Cham. https://doi.org/10.1007/978-3-030-15235-2_46

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