Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese

Journal of Dairy Science

Volumn 89, Issue 1, 2006, Pages 15-28

  Shirashoji, N ^a,b   Jaeggi, J J ^b   Lucey, J A ^b  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Emulsifying salt; Pasteurized process Cheddar cheese; Rheology

Indexed keywords

EID: 30844450568     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72065-3     Document Type: Article

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