Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder-Reference-Cited by-同舟云学术

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Effects of homogenization and pH adjustment of cheese feed without emulsifying salt on the physical properties of high fat cheese powder

Published:2021-01 Issue: Volume:378 Page:227-236
ISSN:0032-5910
Container-title:Powder Technology
language:en
Short-container-title:Powder Technology

Author:

Felix da Silva Denise,Wang Hao,Czaja Tomasz Pawel,van den Berg Frans,Kirkensgaard Jacob Judas Kain,Ipsen Richard,Hougaard Anni Bygvraa

Publisher

Elsevier BV

Subject

General Chemical Engineering

Reference45 articles.

1. Cheese feed to powder: effects of cheese age, added dairy ingredients and spray drying temperature on properties of cheese powders;Felix da Silva;J. Food Eng.,2018

2. Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder;Koca;J. Dairy Sci.,2015

3. The influence of raw material, added emulsifying salt and spray drying on cheese powder structure and hydration properties;Felix da Silva;Int. Dairy J.,2017

4. Effects of fat reduction on the stability, microstructure, rheological and color characteristics of white-brined cheese emulsion with different emulsifying salt amounts;Urgu;Korean J. Food Sci. Anim. Resour.,2018

5. K.D. Mattice, A.G. Marangoni, Fat crystallization and structure in bakery, meat, and cheese systems, in: Struct. Anal. Edible Fats, AOCS press, 2018: pp. 287–311. doi:https://doi.org/10.1016/B978-0-12-814041-3.00010-1.

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1. A Review on the Production and Characteristics of Cheese Powders;Foods;2024-07-12

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

3. Physicochemical, microbiological, and sensory characterization of fresh cheese made with the Amazonian plants Mansoa alliacea and Eryngium foetidum in Pastaza, Ecuador;Revista de la Facultad de Agronomía, Universidad del Zulia;2024-04-19

4. Effect of pH adjustment on production and physicochemical properties of cheese feed made of Irish Cheddar cheese;International Dairy Journal;2023-10

5. Colloidal stability of Camembert and Cheddar cheese feeds in the absence of emulsifying salts;International Dairy Journal;2023-08

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