Free oil and rheology of cheddar cheese containing fat globules stabilized with different proteins

Journal of Dairy Science

Volumn 86, Issue 3, 2003, Pages 755-763

  Everett, D W ^a,b   Olson, N F ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Cheese; Fat globule; Free oil; Rheology

Indexed keywords

CASEIN; COLORING AGENT; LACTALBUMIN; LACTOGLOBULIN; LIPID; MILK PROTEIN; NILE RED; OIL; OXAZINE DERIVATIVE; RHODAMINE; RHODAMINE B;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; CONFOCAL MICROSCOPY; EMULSION; FLOW KINETICS;

ANIMALS; CASEINS; CHEESE; COLORING AGENTS; EMULSIONS; LACTALBUMIN; LACTOGLOBULINS; LIPIDS; MICROSCOPY, CONFOCAL; MILK PROTEINS; OILS; OXAZINES; RHEOLOGY; RHODAMINES;

EID: 0038654258     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73656-X     Document Type: Article

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