Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese-Reference-Cited by-同舟云学术

Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

Published:2012-08-30 Issue:1 Volume:93 Page:45-62
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Cooke Darren R.,Khosrowshahi Asghar,McSweeney Paul L. H.

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-012-0088-z.pdf

Reference43 articles.

1. Altan A, Turhan M, Gunasekaran S (2005) Comparison of covered and uncovered Schreiber test for cheese meltability evaluation. J Dairy Sci 88:857–861

2. Awad S, Hassan A, Muthukumarappan K (2005) Application of exopolysaccharide-producing cultures in making reduced fat Cheddar cheese. Textural and melting properties. J Dairy Sci 88:17–18

3. Azarikia F, Abbasi S (2010) On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth. Food Hydrocoll 24:358–363

4. Aziznia S, Khosrowshahi A, Madadlou A, Rahimi J, Abbasi H (2009) Texture of nonfat yoghurt as influenced by whey protein concentrate and gum tragacanth as fat replacers. Int J Dairy Technol 62:405–410

5. Banks JM (2004) The technology of low-fat cheese manufacture. Int J Dairy Technol 57:199–207

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