The effect of starch addition on the rheological and microstructural properties of model processed cheese

Australian Journal of Dairy Technology

Volumn 61, Issue 2, 2006, Pages 157-159

  Bennett, R J ^a   Trivedi, D ^a   Hemar, Y ^b   Reid, D C W ^b   Illingworth, D ^b   Lee, S K ^b  

^a MASSEY UNIVERSITY   (New Zealand)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33748084989     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Carpenter, R.N., Finnie, K.J. and Olsen, R.L. (1998), Imitation cheese composition and products containing starch. United States Patent 5,807,601.
2. El-Neshawy, A.A., Farahat, S.M. and Wahbah, H.A. (1988), Production of processed cheese food enriched with vegetable and whey proteins. Food Chem. 28, 245-255.
3. Mounsey, J.S. and O'Riordan, E.D. (2001), Characteristics of imitation cheese containing native starches. J. Food Sci. 66, 586-591.
4. Pereira, R. (2000), Sensory, rheological and microstructural characteristics of model emulsified dairy systems. PhD thesis. Massey University, Palmerston North, NZ.
5. Shimp, L.A. (1985), Process cheese principles. Food Technol. 39(5), 63-64,66, 68,70.
6. Trivedi, D. (2006), Effect of starch addition on rheological properties of processed cheese. M.Tech. thesis. Massey University, Palmerston North, New Zealand.
7. Thomas, D.J. and Atwell, W.A. (1999), Starches. Eagan Press, St Paul, Minnesota, p. 94.
8. Yoder, D., Chang, S.-G., Xu, A. and Domoras, T. (1996), Caseinate replacement composition for imitation cheese and process for making imitation cheese. United States Patent 5,486,375.
9. Zwiercan, G.A., Lacourse, N.L. and Lenchin, J.M. (1985), Imitation cheese products containing modified starch as partial caseinate replacement and method of preparation. United States Patent 4,499,116.