Manufacture of loaf‐type processed cheese products using transglutaminase crosslinked micellar casein concentrate and milk protein concentrate
Author:
Affiliation:
1. Department of Dairy And Food Science, Midwest Dairy Foods Research Center South Dakota State University Box 2104, Alfred Dairy Science Hall 113G, Brookings SD 57007 USA
Abstract
Funder
Dairy Management
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12977
Reference23 articles.
1. The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom
2. Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality—I. Trisodium Citrate
3. Pasteurized processed cheese and substitute/imitation cheese products
4. Firmness and melting quality of processed cheese foods with added whey protein concentrates
5. Effect of transglutaminase-treated milk powders on the properties of skim milk yoghurt
Cited by 1 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. Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations;Food Materials Research;2023
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