The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese

International Dairy Journal

Volumn 10, Issue 4, 2000, Pages 277-288

  Guinee, Timothy P ^a   Auty, Mark A E ^a   Fenelon, Mark A ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Cheddar cheese; Fat content; Heat induced functional characteristics; Microstructure; Rheology

Indexed keywords

CASEIN; CHEDDAR CHEESE; CHEESE RIPENING; FAT CONTENT; FOOD ANALYSIS; PH; REDUCTION; STRETCHABILITY; TEMPERATURE;

EID: 0033837934     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00048-0     Document Type: Article

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