Effect of calcium and water injection on structure-function relationships of cheese

Journal of Dairy Science

Volumn 86, Issue 1, 2003, Pages 105-113

  Pastorino, A J ^a   Ricks, N P ^a,b   Hansen, C L ^a   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

^b GENERAL MILLS INC   (United States)

Author keywords

High pressure injection; Mozzarella; Protein matrix; Syneresis

Indexed keywords

CALCIUM; FAT; MILK PROTEIN; SODIUM; WATER;

ARTICLE; CHEESE; CHEMISTRY; DOSE RESPONSE; DRUG EFFECT; FOOD HANDLING; IMAGE PROCESSING; METHODOLOGY; PH; PHYSICAL CHEMISTRY; PRESSURE; SCANNING ELECTRON MICROSCOPY; STANDARD; STRUCTURE ACTIVITY RELATION; TIME;

CALCIUM; CHEESE; CHEMISTRY, PHYSICAL; DOSE-RESPONSE RELATIONSHIP, DRUG; FATS; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; IMAGE PROCESSING, COMPUTER-ASSISTED; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; PRESSURE; SODIUM; STRUCTURE-ACTIVITY RELATIONSHIP; TIME FACTORS; WATER;

EID: 0038320865     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73589-9     Document Type: Article

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