The effect of different agitations and temperature maintainings on viscoelastic properties of full-fat processed cheese spreads

Author:

Černíková Michaela,Salek Richardos Nikolaos,Kozáčková Dana,Buňka FrantišekORCID

Funder

Univerzita Tomáše Bati ve Zlíně

Publisher

Elsevier BV

Subject

Food Science

Reference12 articles.

1. Factors determining large-strain (fracture) rheological properties of model processed cheese;Bowland;Journal of Dairy Science,1999

2. The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads;Černíková;International Dairy Journal,2017

3. Microstructure, textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content;Černíková;Journal of Dairy Science,2017

4. ISO Standard No. 1735: Cheese and processed cheese—determination of fat content – gravimetric method (reference method);ISO (International Organization for Standardization),2004

5. ISO Standard No. 5534: Cheese and processed cheese—determination of the total solid content (reference method);ISO (International Organization for Standardization),2004

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