Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese

International Journal of Dairy Technology

Volumn 60, Issue 2, 2007, Pages 74-80

  Lu, Yanjie ^a   Shirashoji, Nobuaki ^a,b   Lucey, John A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

Meltability; Pasteurized process cheese; Rheology; Texture

Indexed keywords

ADHESION; ARTICLE; CHEESE; CORRELATION ANALYSIS; FLOW KINETICS; FOOD ANALYSIS; FORCE; HARDNESS; PASTEURIZATION; PH; PH MEASUREMENT; PRIORITY JOURNAL;

EID: 34247246146     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00314.x     Document Type: Article

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