Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese

Journal of Food Engineering

Volumn 71, Issue 4, 2005, Pages 366-372

  Erdem, Yaşar Kemal ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Renneting; Salting; Surface hydrophobicity; Texture; Ultrafiltration; White cheese

Indexed keywords

CONCENTRATION (PROCESS); HYDROPHOBICITY; OILS AND FATS; PROTEINS; SALTS; SURFACE CHEMISTRY; TEXTURES; ULTRAFILTRATION;

RENNETING; SALTING; SURFACE HYDROPHOBICITY; WHITE CHEESE;

FOOD PRODUCTS;

EID: 21644490417     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.10.040     Document Type: Article

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