Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese

International Dairy Journal

Volumn 17, Issue 5, 2007, Pages 547-554

  Madadlou, Ashkan ^a   Mousavi, Mohammad Ebrahimzadeh ^b   Khosrowshahi asl, Asghar ^a   Emam Djome, Zahra ^b   Zargaran, Mahtab ^c  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

^c AGRICULTURAL ENGINEERING RESEARCH INSTITUTE   (Iran)

Author keywords

Homogenization; Iranian White cheese; Low fat; Microstructure; Rheology

Indexed keywords

ELASTIC MODULI; FLAVORS; FRACTURE; MICROSTRUCTURE; OILS AND FATS; PROTEINS; RHEOLOGY; STRESS ANALYSIS; TEXTURES;

AMPLITUDE OSCILLATORY SHEAR; CREAM HOMOGENIZATION; IRANIAN WHITE CHEESE; UNIAXIAL COMPRESSION;

DAIRY PRODUCTS;

EID: 33845933743     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.07.006     Document Type: Article

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