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The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study

  • Published:2020-12 Issue: Volume:111 Page:104816
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Salek Richardos Nikolaos,Černíková Michaela,Lorencová Eva,Pachlová Vendula,Kůrová Vendula,Šenkýřová Jana,Buňka František

Funder

National Agency for Agriculture Research

Tomas Bata University in Zlín

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference41 articles.

1. Fat crystallization in O/W emulsions controlled by hydrophobic emulsifier additives;Awad,2002

2. 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

3. The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads;Buňka;Lebensmittel-Wissenschaft und -Technologie – Food Science and Technology,2014

4. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads;Buňka;International Journal of Food Science and Technology,2012

5. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of ptocessed cheese;Buňka;International Dairy Journal,2013
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