The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese-Reference-Cited by-同舟云学术

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The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

Published:2013-03 Issue:1 Volume:29 Page:1-7
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Buňka František,Doudová Lucie,Weiserová Eva,Kuchař Dalibor,Ponížil Petr,Začalová Dominika,Nagyová Gabriela,Pachlová Vendula,Michálek Jaroslav

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference32 articles.

1. Texture and microstructure of block type cheese with formulated emulsifying salt mixture;Awad;Lebensmittel-Wissenschaft und Technologie – Food Science and Technology,2002

2. Physical and sensory properties of block processed cheese with formulated emulsifying slat mixture;Awad;International Journal of Food Properties,2004

3. The effect of natural Cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom;Brickley;Journal of Food Science,2007

4. Applied regression analysis and experimental design;Brook,1985

5. Processed cheese products;Caric,1993

Cited by 24 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. Effect of calcium level of fat-free and full-fat cheese curds on the properties of processed cheese prepared therefrom with different calcium sequestering salts;International Dairy Journal;2025-01

2. The impact of phosphate- and citrate-based emulsifying salts on processed cheese techno-functional properties: A review;International Dairy Journal;2024-11

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

4. Use of casein in the manufacture of processed cheese;Casein;2024

5. Emulsifying salts and P₂O₅ content as promising strategies to control Bacillus cereus growth during storage of processed cheese;International Journal of Dairy Technology;2023-11-15

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