Effect of Synergized Filler as Protein Base Substitution and Replacer on Technological Properties of Low-Fat Spreadable Processed Cheese Analogue-Reference-Cited by-同舟云学术

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Effect of Synergized Filler as Protein Base Substitution and Replacer on Technological Properties of Low-Fat Spreadable Processed Cheese Analogue

Published:2015-09-28 Issue:5 Volume:2 Page:
ISSN:2377-4312
Container-title:Journal of Dairy, Veterinary & Animal Research
language:
Short-container-title:JDVAR

Author:

Alnemr Tareq

Publisher

MedCrave Group, LLC

Subject

General Earth and Planetary Sciences,General Engineering,General Environmental Science

Reference42 articles.

1. Zwiercan GA, Lacrourse NL, Lenchin JM. Imitation cheese products containing high amylose starch as total caseinate replacement. National Starch and Chemical Corp. 1987.

2. Chen SL, Wan PJ, Lucas EW, et al. Utilization of peanut protein and oil in cheese analogs. Food Technol. 1979;33(7):88‒93.

3. Taranto MV, Yang CST. Morphological and textural characterisation of soybean Mozzarella cheese analogs. Scan Elect Microsc. 1981;3:483‒492.

4. Empirical and Dynamic Rheological Data Correlation to Characterize Melt Characteristics of Imitation Cheese;Mounsey;Journal of Food Science Volume,1999

5. Lee CH, Son HS. The textural properties of imitation cheese by response surface analysis. Korean Journal of Food Science & Technology. 1985;17(5):361‒370.

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