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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
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