pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese

Author:

Barth A.P.,Tormena C.F.,Viotto W.H.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference20 articles.

1. Official Methods of Analysis;AOAC International,2006

2. Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue;Cunha;Int. J. Dairy Technol.,2013

3. Casein peptization, functional properties, and sensory acceptance of processed cheese spread made with different emulsifying salts;Cunha;J. Food Sci.,2010

4. Influence of UHT processing on the quality of full fat and reduced fat requeijão cremoso. PhD Thesis;Gallina,2005

5. Pasteurized processed cheese and substitute/imitation cheese products;Guinee,2004

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