Test for measuring the stretchability of melted cheese

Journal of Dairy Science

Volumn 85, Issue 12, 2002, Pages 3539-3545

  Fife, R L ^a,c   McMahon, D J ^a   Oberg, C J ^b  

^a UTAH STATE UNIVERSITY   (United States)

^b WEBER STATE UNIVERSITY   (United States)

^c Schrieber Foods   (United States)

Author keywords

Fork test; Functionality; Mozzarella; Pizza

Indexed keywords

CALCIUM; LIPID; MILK PROTEIN;

ARTICLE; CHEESE; ELASTICITY; FOOD HANDLING; HEAT; INSTRUMENTATION; PHYSICAL CHEMISTRY; VISCOSITY;

CALCIUM; CHEESE; CHEMISTRY, PHYSICAL; ELASTICITY; FOOD TECHNOLOGY; HEAT; LIPIDS; MILK PROTEINS; VISCOSITY;

EID: 0036982106     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74444-5     Document Type: Article

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