메뉴 건너뛰기




Volumn 87, Issue 7, 2004, Pages 1993-1998

Evaluation of Mozzarella cheese stretchability by the Ring-and-Ball method

Author keywords

Extensional viscosity; Mozzarella; Stretchability

Indexed keywords


EID: 3242773101     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(04)70016-8     Document Type: Article
Times cited : (18)

References (15)
  • 1
    • 84986845500 scopus 로고
    • Measuring elongational properties of Mozzarella cheese
    • Ak, M. M., and S. Gunasekaran. 1995a. Measuring elongational properties of Mozzarella cheese. J. Texture Stud. 26:147-160.
    • (1995) J. Texture Stud. , vol.26 , pp. 147-160
    • Ak, M.M.1    Gunasekaran, S.2
  • 2
    • 0030527899 scopus 로고
    • Evaluating rheological properties of Mozzarella cheese by the squeezing flow method
    • Ak, M. M., and S. Gunasekaran. 1995b. Evaluating rheological properties of Mozzarella cheese by the squeezing flow method. J. Texture Stud. 26:695-711.
    • (1995) J. Texture Stud. , vol.26 , pp. 695-711
    • Ak, M.M.1    Gunasekaran, S.2
  • 3
    • 0004077698 scopus 로고
    • 04.04, ASTM, West Conshohoken, PA
    • American Society for Testing and Materials (ASTM). 1993. Annual Book of ASTM Standards. Vol. 04.04, ASTM, West Conshohoken, PA.
    • (1993) Annual Book of ASTM Standards
  • 4
    • 0000543829 scopus 로고
    • Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese
    • Apostolopoulos, C. 1994. Simple empirical and fundamental methods to determine objectively the stretchability of Mozzarella cheese. J. Dairy Res. 61:405-413.
    • (1994) J. Dairy Res. , vol.61 , pp. 405-413
    • Apostolopoulos, C.1
  • 5
    • 84986749931 scopus 로고
    • Objective measurement of the stretchability of Mozzarella cheese
    • Cavella, S., S. Chemin, and P. Masi. 1992. Objective measurement of the stretchability of Mozzarella cheese. J. Texture Stud. 23:185-194.
    • (1992) J. Texture Stud. , vol.23 , pp. 185-194
    • Cavella, S.1    Chemin, S.2    Masi, P.3
  • 6
    • 0036982106 scopus 로고    scopus 로고
    • Test for measuring the stretchability of melted cheese
    • Fife, R. L., D. J. Mc Mahon, and C. J. Oberg. 2002. Test for measuring the stretchability of melted cheese. J. Dairy Sci. 85:3549-3556.
    • (2002) J. Dairy Sci. , vol.85 , pp. 3549-3556
    • Fife, R.L.1    Mc Mahon, D.J.2    Oberg, C.J.3
  • 7
    • 77955021735 scopus 로고    scopus 로고
    • Measuring cheese stretchability
    • CRC Press, Boca Raton, FL
    • Gunasekaran, S., and M. M. Ak. 2003. Measuring cheese stretchability. Pages 377-397 in Cheese Rheology and Texture. CRC Press, Boca Raton, FL.
    • (2003) Cheese Rheology and Texture , pp. 377-397
    • Gunasekaran, S.1    Ak, M.M.2
  • 9
    • 0001876067 scopus 로고
    • Functional properties of Mozzarella cheese on pizza: A review
    • Kinstedt, P. 1991. Functional properties of Mozzarella cheese on pizza: A review. J. Cult. Dairy Prod. 26:27-31.
    • (1991) J. Cult. Dairy Prod. , vol.26 , pp. 27-31
    • Kinstedt, P.1
  • 10
    • 0027343837 scopus 로고
    • Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of Mozzarella cheese
    • Kinstedt, P. 1993. Effect of manufacturing factors, composition, and proteolysis on the functional characteristics of Mozzarella cheese. CRC Food Sci. Nutr. 33:167-187.
    • (1993) CRC Food Sci. Nutr. , vol.33 , pp. 167-187
    • Kinstedt, P.1
  • 11
    • 3242766776 scopus 로고    scopus 로고
    • Measuring Stretch of Mozzarella Cheese
    • Utah State University, Logan
    • Mc Mahon, D. J. 1996. Measuring Stretch of Mozzarella Cheese, Page 19 in Proc. 12th Biennial Cheese Ind. Conf., Utah State University, Logan.
    • (1996) Proc. 12th Biennial Cheese Ind. Conf. , pp. 19
    • Mc Mahon, D.J.1
  • 13
    • 0019045533 scopus 로고
    • Linearization of relaxation and creep curves of solid biological materials
    • Peleg, M. 1980. Linearization of relaxation and creep curves of solid biological materials. J. Rheol. 24:451-463.
    • (1980) J. Rheol. , vol.24 , pp. 451-463
    • Peleg, M.1
  • 15
    • 84985279149 scopus 로고
    • Evaluation of the flowability of melted Mozzarella cheese by capillary rheometry
    • Smith, C. E., J. R. Rosenau, and M. Peleg. 1980. Evaluation of the flowability of melted Mozzarella cheese by capillary rheometry. J. Food Sci. 45:1142-1145.
    • (1980) J. Food Sci. , vol.45 , pp. 1142-1145
    • Smith, C.E.1    Rosenau, J.R.2    Peleg, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.