An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05645-4.pdf
Reference28 articles.
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2. Brickley CA, Auty MAE, Piraino P, McSweeney PLH (2007) The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom. J Food Sci 72(9):C483–C490. https://doi.org/10.1111/j.1750-3841.2007.00539.x
3. Buňka F, Doudová L, Weiserová E et al (2013) The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese. Int Dairy J 29:1–7. https://doi.org/10.1016/j.idairyj.2012.09.006
4. Fenelon MA, Guinee TP (2000) Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents. Intl Dairy J 10(3):151–158. https://doi.org/10.1016/S0958-6946(00)00040-6
5. Guinee TP (2004) Salting and the role of salt in cheese. Int J Dairy Technol 57(2–3):99–109. https://doi.org/10.1111/j.1471-0307.2004.00145.x
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