Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases

Journal of Dairy Science

Volumn 91, Issue 1, 2008, Pages 39-48

  Brickley, C A ^a   Govindasamy Lucey, S ^b   Jaeggi, J J ^b   Johnson, M E ^b   McSweeney, P L H ^a   Lucey, J A ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese texture; Emulsifying salt; Nonfat cheese; Process cheese

Indexed keywords

CALCIUM; CITRATE TRISODIUM; CITRIC ACID; EMULSIFYING AGENT; PYROPHOSPHATE;

ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; METHODOLOGY;

CALCIUM; CHEESE; CITRATES; DIPHOSPHATES; EMULSIFYING AGENTS; FOOD TECHNOLOGY;

EID: 38949211549     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2007-0393     Document Type: Article

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