Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese-Reference-Cited by-同舟云学术

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Effect of salt and fat reduction on proteolysis, rheology and cooking properties of Cheddar cheese

Published:2016-05 Issue: Volume:56 Page:74-86
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

McCarthy Catherine M.,Wilkinson Martin G.,Kelly Philip M.,Guinee Timothy P.

Funder

Department of Agriculture, Fisheries and Food

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference49 articles.

1. Dairy intake in relation to cardiovascular disease mortality and all-cause mortality: the Hoorn Study;van Aerde;European Journal of Nutrition,2013

2. The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory charactieristics of Mozzarella cheese;Arboatti;Dairy Science and Technology,2014

3. The evidence base for fat guidelines: a balanced diet;Bahl;Open Heart,2015

4. Create a custom blend of cheeses that will make your pizzas unique and unforgettable;Barrett,2013

5. Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese;Costa;Journal of Dairy Science,2010

Cited by 48 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Monitoring the properties during ripening of full- and low-fat acid-coagulated (Circassian) cheeses produced from ovine or bovine milk;International Dairy Journal;2024-03

2. Machine learning for the prediction of proteolysis in Mozzarella and Cheddar cheese;Food and Bioproducts Processing;2024-03

3. A review on stringiness property of cheese and the measuring technique;Journal of Texture Studies;2023-11-20

4. Characterisation of Cooked Cheese Flavour: Non-Volatile Components;Foods;2023-10-12

5. Partitioning of casein and fat in Cheddar cheese manufacturing as affected by cheese milk standardisation: A review;International Journal of Dairy Technology;2023-09-11

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