Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties:Cheese hardness and flowability/meltability-Reference-Cited by-同舟云学术

Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties:Cheese hardness and flowability/meltability

Published:2014-09-17 Issue:1 Volume:68 Page:44-53
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Biswas Ananya C¹,Muthukumarappan Kasiviswanathan²,Marella Chenchaiah¹,Metzger Lloyd E¹

Affiliation:

1. Dairy Science DepartmentSouth Dakota State University Brookings South Dakota USA

2. Agricultural and Biosystems Engineering Department South Dakota State University Brookings South Dakota USA

Funder

Dairy Research Institute

Agricultural Experimental Station

South Dakota State University, Brookings, SD, USA

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12167

Reference47 articles.

1. AizawaSandYonedaY(1990)Preparation of melt‐resistant processed cheese. Comm. of XXIII Intrl. Dairy Congress Vol. II 537 Montreal Oct. 8‐12.

2. Chemistry and Testing of Dairy Products 1977 AVI Publ. Co. Inc. Westport CT H V Atherton J A Newlander Tests for fat: Babcock Gerber and Mojonnier 71 116

3. Practical suggestions on the manufacture of processed cheese;Barker C R;National Butter and Cheese Journal,1947

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