Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content-Reference-Cited by-同舟云学术

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Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

Published:2017-06 Issue:6 Volume:100 Page:4300-4307
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Černíková Michaela,Nebesářová Jana,Salek Richardos Nikolaos,Řiháčková Lada,Buňka František

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference36 articles.

1. Viscoelasticity and texture of spreadable cheese with different fat contents at refrigeration and room temperatures;Bayarri;J. Dairy Sci.,2012

2. A comparison of three instrumental tests for predicting sensory texture profiles of cheese;Breuil;J. Texture Stud.,2001

3. The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads;Buňka;Lebensm. Wiss. Technol.,2014

4. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese;Buňka;Int. Dairy J.,2013

5. Control Methods in Dairy Industry [in Czech];Černá,1971

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