Effect of homogenisation of cheese milk and high-shear mixing of the curd during cream cheese manufacture

Author:

Ningtyas Dian Widya1,Bhandari Bhesh1,Bansal Nidhi1,Prakash Sangeeta1ORCID

Affiliation:

1. School of Agriculture and Food Sciences; The University of Queensland; St Lucia QLD 4072 Australia

Funder

Direktorat Jenderal Pendidikan Tinggi

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference33 articles.

1. Effect of increasing pH on texture of full and reduced-fat cream cheese;Almena-Aliste;Australian Journal of Dairy Technology,2005

2. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products;Auty;Journal of Dairy Research,2001

3. Texture, Viscosity, and Food

4. Brighenti M 2009 Texture and Functionality of Cream Cheese University of Wisconsin-Madison ProQuest LLC

5. Texture of cheddar cheese as influenced by fat reduction;Bryant;Journal of Food Science,1995

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