Effect of sodium hexametaphosphate 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 sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Published:2010-07 Issue:7 Volume:93 Page:2827-2837
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.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference40 articles.

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

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

3. Food and Drugs: Code of Federal Regulations. Part 133: Cheese and Related Cheese Products,2004

4. Effect of emulsifying salts on casein peptization and apparent viscosity of processed cheese;Dimitreli;Int. J. Food Eng.,2005

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

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2. Influence of calcium sequestering salt type and concentration on the characteristics of processed cheese made from Gouda cheese of different ages;Food Research International;2024-08

3. Soluble Salts in Processed Cheese Prepared with Citrate- and Phosphate-Based Calcium Sequestering Salts;Molecules;2024-07-31

4. Potassium-based emulsifying salts in processed cheese: A rheological, textural, tribological and thermal approach;Journal of Dairy Science;2024-06

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