Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese-Reference-Cited by-同舟云学术

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Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

Published:2006-01 Issue:1 Volume:89 Page:15-28
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Shirashoji N.,Jaeggi J.J.,Lucey J.A.

Funder

Morinaga Milk Industry Co., Ltd

Dairy Management Inc

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference48 articles.

1. Process Cheese Manufacture-A JOHA Guide;Berger,1998

2. Effect of emulsifying agents on the microstructure and other characteristics of process cheese;Caric;Food Microstruct.,1985

3. Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate;Cavalier-Salou;J. Food Sci.,1991

4. Studies of sparingly soluble salts, readily obtained from hot solutions of reacting substances;Chatterjee;J. Phys. Chem.,1924

5. Food and Drugs: CFR Part 133 Cheese and Related Cheese Products,2004

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