Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures

International Journal of Food Properties

Volumn 3, Issue 1, 2000, Pages 59-75

  Abdel Hamid, L B ^a   El Shabrawy, S A ^a   Awad, R A ^a   Singh, R K ^b  

^a AIN SHAMS UNIVERSITY   (Egypt)

^b PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002501545     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1080/10942910009524616     Document Type: Article

References (12)

1. Abdel-Hamid, L. B., El-Shabrawy, S. A., Awad R. A., and Singh, R. K. 1999. Chemical quality of processed Ras cheese spreads as affected by emulsifying salt mixtures. Journal of Food Processing and Preservation (in press).
2. Caric, M., Gantar, M., and Kalab, M. 1985. Effect of emulsifying agents on the microstructure and other characteristics of process cheese - A review. Food Microstructure. 4: 297-312.
3. Fukui, Y., Tada, M., and Miki, E. 1972. Measurements of the physical properties of processed cheese by texturometer. Technical Bulletin of Faculty of Agriculture, Kagawa University. 23(1): 149-155. c.f. Dairy Sci. Abst. 35 (4) 2669.
4. Fukui, Y., Tada, M., and Miki, E. 1972. Measurements of the physical properties of processed cheese by texturometer. Technical Bulletin of Faculty of Agriculture, Kagawa University. 23(1): 149-155. c.f. Dairy Sci. Abst. 35 (4) 2669.
5. JOHA pamphlet 1986. JOHA Emulsifying Salts Properties and Use. BK Ladenburg Corp., Benckiser-Knapsack GmbH, Germany.
6. Meyer, A. 1973. Processed Cheese Manufacture. First edition. Food Trade Press Ltd., London, UK.
7. Rayan, A., Kalab, M., and Ernstrom, C. A. 1980. Microstructure and rheology of pasteurized process cheese. Scanning Electron Microscopy. 3: 635-643.
8. SAS Institute. 1990. SAS User's Guide/STAT ver. 6.04 Fourth edition SAS Inst. Inc., Cary, NC.
9. Tamime, A. Y., Kalab, M., Davies, G., and Younis, M. F. 1990a. Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base. Food Microstructure. 9(1): 23-37.
10. Tamime, A. Y., Younis, M. F., Davies, G., and Bradbury, I. 1990b. The quality of processed cheese made from reconstituted skim milk powder cheese base. Egyptian Journal of Dairy Science. 18: 115-131.
11. Thomas, M. A. 1970. Use of calcium co-precipitates in processed cheese. Australian Journal of Dairy Technology. 25: 23-26.
12. Younis, M. F., Tamime, A. Y., Davies, G., Hunter, E. A., Dawood, A. H., and Sania, M. A. 1991. Production of processed cheese using Cheddar cheese and cheese base. 3. Compositional quality. Milchwissenschaft. 46(9): 566-569.