Contents -- 1 The Problem of Aqueous Absorption in Processed Cheeses: A Simulated Approach -- Abstract -- Abbreviations -- 1.1 The Production of Cheeses: Differences Between Artisanal Products and Industrial Foods -- 1.2 Ameliorated Versions of Artisanal Cheese: Economic Reasons and Other Advantages -- 1.3 The Theoretical Yield for Cheesemakers: The Fundamental Role of Rennet Caseins and Calcium Chloride -- 1.4 A Predictive Equation for the Calculation of the Theoretical Yield: Analogue Cheeses -- 1.5 Peculiar Properties of Analogue Cheeses and Related Explanation by Means of the CYPEP:2006 Method -- References -- 2 The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses -- Abstract -- 2.1 The Food Durability: An Overview -- 2.2 Cheeses and Food Durability -- 2.3 Soft Cheeses and Cherries in Water: Predictable Differences -- 2.4 Predictive Models for Shelf Life of Cheeses -- 2.5 A Peculiar Approach: Cheeses in Water -- References -- 3 Chemical and Health Features of Cooked Cold Meats. Reduction of Salt, Fat and Some Additives and Related Effects on Technological and Sensory Aspects of Charcuterie Products -- Abstract -- 3.1 The Reduction of Salt, Fat and Other Additives in Charcuterie Products: An Introduction -- 3.1.1 Reduction of Sodium Chloride -- 3.1.2 Sodium Nitrite -- 3.1.3 Fat -- 3.2 Conclusions -- References -- 4 Sweet Compounds in Foods: Sugar Alcohols -- Abstract -- 4.1 Introduction -- 4.1.1 Xylitol -- 4.1.2 Erythritol -- 4.1.3 Maltitol -- 4.1.4 Sorbitol -- 4.1.5 Isomalt -- References -- 5 Food Manufacturing and Allergen Management -- 5.1 Introduction to Food Allergens -- 5.2 Chemistry and Action of Allergens -- 5.3 Food Allergens and the Industry: Risk Management -- References.