Dynamic rheological properties of process cheese: Effect of Ca and P content, residual lactose, salt-to-moisture ratio and cheese temperature

International Journal of Food Properties

Volumn 11, Issue 2, 2008, Pages 282-295

  Biswas, A C ^a   Muthukumarappan, K ^b   Metzger, L E ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b South Dakota State University   (United States)

Author keywords

Calcium and phosphorous; Elastic modulus; Process cheese; Residual lactose; Rheology; Salt to moisture ratio; Transition temperature; Viscous modulus

Indexed keywords

MOISTURE; PHOSPHORUS; TEMPERATURE DISTRIBUTION; VISCOELASTICITY;

CHEESE TEMPERATURE; RESIDUAL LACTOSE;

FOOD PRODUCTS;

EID: 42549135331     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910701329369     Document Type: Article

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