Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures

LWT

Volumn 35, Issue 1, 2002, Pages 54-61

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

^a AIN SHAMS UNIVERSITY   (Egypt)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Cheese; Electron microscopy; Emulsifier; Texture

Indexed keywords

EID: 0035998880     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2001.0828     Document Type: Article

References (11)

1. Rheology and Microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures
2. Chemical quality of processed Ras cheese spreads as affected by emulsifying salt mixtures
3. Effect of emulsifying agents on the microstructure and other characteristics of process cheese - A review
4. Mesearments of the physical properties of processed cheese by texturometer
5. Electron microscopy of foods
6. Microstructure and rheology of pasteurized process cheese
7. The quality of processed cheese made from reconstituted skim milk powder cheese base
8. Use of calcium co-precipitates in processed cheese
9. Production of processed cheese using Cheddar cheese and cheese base. 3. Compositional quality