Rheological, melting and microstructural properties of cheddar and mozzarella cheeses affected by different freezing methods

Journal of Food Quality

Volumn 27, Issue 6, 2004, Pages 436-458

  Reid, David S ^a   Yan, Hong ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BLAST FREEZING; LIQUID NITROGEN FREEZING; MOZZARELLA; PROTEOLYSIS; SHEARING STRENGTH;

CALCIUM; COMPRESSION TESTING; FREEZING; MELTING; MICROSTRUCTURE; PROTEINS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY;

DAIRY PRODUCTS;

EID: 15744373388     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.00685.x     Document Type: Article

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