Processed cheeses made with and without peptization. Submicroscopic structure and thermodynamic characteristics

Journal of Thermal Analysis and Calorimetry

Volumn 64, Issue 2, 2001, Pages 671-679

  Schaffer B ^a,b   Szakaly S ^a   Lrinczy, D ^b  

^a Hungarian Dairy Research Institute   (Hungary)

^b UNIVERSITY OF PÉCS   (Hungary)

Author keywords

DSC; ELMI; Heat treated cheese; Osteoporosis; Peptization

Indexed keywords

DIFFERENTIAL SCANNING CALORIMETRY; ENTHALPY; MELTING; POLYPEPTIDES; SOL-GELS;

HYDROCOLLOID INTERACTIONS;

CASEIN;

EID: 0034829094     PISSN: 14182874     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1011532009021     Document Type: Conference Paper

References (8)

1. Participation of the traditional and particular dairy products in the calcium supply of human organism
2. Cheese processing without processing salt I. Technology
3. Cheese processing without processing salt. I. Technology