Behavior of stabilizers in acidified solutions and their effect on the textural, rheological, and sensory properties of cream cheese

Author:

Brighenti M.,Govindasamy-Lucey S.ORCID,Jaeggi J.J.,Johnson M.E.ORCID,Lucey J.A.ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

1. Xanthan gum in skim milk: Designing structure into acid milk gels;Aichinger,2007

2. Official Methods of Analysis;AOAC International,2000

3. Hydrocolloid functionality in spreads and related products;Bot,2006

4. Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese;Brighenti;J. Dairy Sci.,2018

5. Characterization of the rheological, textural and sensory properties of samples of commercial US cream cheese that had different fat contents;Brighenti;J. Dairy Sci.,2008

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