Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: Manufacture, composition, yield and microstructure

International Journal of Food Science and Technology

Volumn 39, Issue 1, 2004, Pages 109-119

  Konuklar, G ^a   Inglett, G E ^a   Carriere, C J ^a   Felker, F C ^a  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

Author keywords

Cheesemilk; Coagulation; Dairy; Microstructure; Nutrim; Processing

Indexed keywords

CHEESEMILK; HYDROCOLLOIDS; NUTRIM;

COAGULATION; COLLOIDS; FOOD PROCESSING; MICROSTRUCTURE; OILS AND FATS; PROTEINS; SCANNING ELECTRON MICROSCOPY;

DAIRY PRODUCTS;

FRAXINUS;

EID: 0742322303     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.0950-5423.2003.00750.x     Document Type: Article

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