The effect of natural cheddar cheese ripening on the functional and textural properties of the processed cheese manufactured therefrom

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Brickley, C A ^a   Auty, M A E ^b   Piraino, P ^c   McSweeney, P L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^c UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Cheddar cheese; Functionality; Processed cheese; Proteolysis; Texture

Indexed keywords

MILK PROTEIN;

ADHESION; ARTICLE; CHEESE; FLOW KINETICS; FOOD HANDLING; HARDNESS; METABOLISM; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; TIME; VISCOSITY;

ADHESIVENESS; CHEESE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HARDNESS; MILK PROTEINS; RHEOLOGY; TIME FACTORS; VISCOSITY;

EID: 36348985542     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00539.x     Document Type: Article

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