Effect of pH on the chemical composition and structure-function relationships of cheddar cheese

Journal of Dairy Science

Volumn 86, Issue 9, 2003, Pages 2751-2760

  Pastorino, A J ^a   Hansen, C L ^a   McMahon, D J ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

Calcium; High pressure injection; Protein matrix; Syneresis

Indexed keywords

CALCIUM; LIPID; MILK PROTEIN;

ARTICLE; CHEESE; CHEMISTRY; FLOW KINETICS; FOOD HANDLING; PH; PHYSICAL CHEMISTRY; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STRUCTURE ACTIVITY RELATION;

CALCIUM; CHEESE; CHEMISTRY, PHYSICAL; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LIPIDS; MICROSCOPY, ELECTRON, SCANNING; MILK PROTEINS; RHEOLOGY; SOLUBILITY; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 0642310227     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(03)73871-5     Document Type: Article

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