Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture, and sensory properties of shredded milled curd cheddar

Journal of Food Science

Volumn 70, Issue 4, 2005, Pages

  Serrano, Jazmin ^a,b   Velazquez, Gonzalo ^a,c   Lopetcharat, Kannapon ^d   Ramirez, Jose A ^c   Torres, J Antonio ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b Centro Universitario   (Mexico)

^c UNIVERSIDAD AUTÓNOMA DE TAMAULIPAS   (Mexico)

^d UNILEVER RESEARCH   (United Kingdom)

Author keywords

Cheddar cheese; Microstructure; Moderate hydrostatic pressure; Shredability; Texture

Indexed keywords

EID: 19444367512     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.tb07204.x     Document Type: Article

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