Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations-Reference-Cited by-同舟云学术

Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of processed cheese product slice formulations

Published:2023 Issue:1 Volume:3 Page:0-0
ISSN:2771-4683
Container-title:Food Materials Research
language:
Short-container-title:F

Author:

Salunke Prafulla,Metzger Lloyd E.

Publisher

Maximum Academic Press

Reference67 articles.

Code of Federal Regulations (CFR). 2023. Part 133 - Cheeses and related cheese products. pp 199. www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-133

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Garimella Purna SK, Pollard A, Metzger LE. 2006. Effect of formulation and manufacturing parameters on process cheese food functionality—I. Trisodium Citrate. Journal of Dairy Science 89:2386−96

Kapoor R, Metzger LE. 2008. Process cheese: Scientific and technological aspects – A review. Comprehensive Reviews in Food Science and Food Safety 7:194−214

Dularia C, Meena GS, Hossain S, Khetra Y, Arora S. 2023. Effect of emulsifying salts on functional, textural and rheological properties of milk protein concentrate 80 (MPC80) based processed cheese product. Food Hydrocolloids 142:108842

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