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Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Texture and Melting Properties

  • Published:2005-12 Issue:12 Volume:88 Page:4204-4213
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Awad S.,Hassan A.N.,Muthukumarappan K.

Funder

Minnesota-South Dakota Dairy Foods Research Center

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference38 articles.

1. Reduced fat Cheddar cheese from condensed milk. 1. Manufacture, composition, and ripening;Anderson;J. Dairy Sci.,1993

2. Application of exopolysaccharide-producing cultures in reduced fat Cheddar cheese: Composition and proteolysis;Awad;J. Dairy Sci.,2005

3. Vibration and compression responses of Cheddar cheese at different fat content and age;Beal;Milchwissenschaft,2000

4. Texture Profile Analysis;Bourne;Food Technol.,1978

5. Biochemistry, genetics, and applications of exopolysaccharide production Streptococcus thermophilus: A review;Broadbent;J. Dairy Sci.,2003

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