Textural and Chemical Changes during Ripening of Port Salut Argentino Light Cheese with Milk Protein Concentrate after Long Frozen Storage Period
Author:
Affiliation:
1. Group of Food Engineering and Biotechnology; INTEC; Colectora Ruta Nacional 168, km 472.5, Paraje “El Pozo” S/N, Parque Tecnológico Litoral Centro, INTEC I Santa Fe S3000GLC Argentina
Funder
Universidad Nacional del Litoral
Consejo Nacional de Investigaciones Científicas y Técnicas
Agencia Nacional de Promoción Científica y Tecnológica
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12438/fullpdf
Reference37 articles.
1. Dynamic rheological properties of mozzarella cheese during refrigerated storage;Ak;J. Food Sci.,1996
2. Changes in rheological and viscoelastic properties and protein breakdown during the ripening of “Port Salut Argentino” cheese;Bertola;Int. J. Food Sci. Technol.,1991
3. Textural changes and proteolysis of low-moisture mozzarella cheese frozen under various conditions;Bertola;Lebensm. Wiss. Technol.,1996
4. Texture of Cheddar cheese as influenced by fat reduction;Bryant;J. Food Sci.,1995
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