Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying-Reference-Cited by-同舟云学术

Physical and functional properties of cheese powders affected by sweet whey powder addition before or after spray drying

Published:2018-01 Issue: Volume:323 Page:139-148
ISSN:0032-5910
Container-title:Powder Technology
language:en
Short-container-title:Powder Technology

Author:

Felix da Silva Denise,Ahrné Lilia,Larsen Flemming Hofmann,Hougaard Anni Bygvrå,Ipsen Richard

Funder

Lactosan A/S

National Council for Scientific Technological Development - CNP

University of Copenhagen

Publisher

Elsevier BV

Subject

General Chemical Engineering

Reference56 articles.

1. 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

2. Emulsifying salt increase stability of cheese emulsions during holding;Hougaard;LWT - Food Sci. Technol.,2015

3. Stability of cheese emulsions for spray drying;Varming;Int. Dairy J.,2014

4. The effect of age on cheddar cheese melting , rheology and structure , and on the stability of feed for cheese powder manufacture;Andrew;Int. Dairy J.,2016

5. Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage;Erbay;J. Dairy Sci.,2015

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