Effect of different types of milks and cultures on the rheological characteristics of Teleme cheese

Journal of Food Engineering

Volumn 79, Issue 1, 2007, Pages 143-149

  Pappa, Eleni C ^a   Kandarakis, Ioannis ^b   Mallatou, Heleni ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Culture; Instron; Milk; Rheology; Teleme; Texture; White brined cheese

Indexed keywords

FOOD STORAGE; FRACTURE; HARDNESS; RHEOLOGY; TEXTURES;

CULTURE; INSTRON; MESOPHILIC CULTURE; TELEME; TEXTURAL CHARACTERISTICS; THERMOPHILIC CULTURE; WHITE-BRINED CHEESE;

DAIRY PRODUCTS;

COMPRESSION; FOOD STORAGE; HARDNESS; MILK;

CAPRA HIRCUS; OVIS ARIES;

EID: 33748787705     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.038     Document Type: Article

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