High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 1, 2005, Pages 73-81

  Sheehan, Jeremiah J ^a   Huppertz, Thom ^b   Hayes, Maurice G ^b   Kelly, Alan L ^b   Beresford, Thomas P ^a   Guinee, Timothy P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Appearance; Functionality; High pressure; Mozzarella cheese; Reduced fat

Indexed keywords

COMPOSITION; COMPOSITION EFFECTS; FLOW OF FLUIDS; FOOD PROCESSING; FOOD STORAGE; HIGH PRESSURE EFFECTS; PH EFFECTS; PROTEINS; RHEOLOGY; TEMPERING; THERMAL EFFECTS;

APPEARANCE; COOKING PROPERTIES; FUNCTIONALITY; HIGH PRESSURE TREATMENT; INTERACTIVE EFFECT; MOZZARELLA CHEESE; REDUCED FAT; SERUM PER GRAM PROTEIN;

DAIRY PRODUCTS;

EID: 19644364971     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2004.10.003     Document Type: Article

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