Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts

Journal of Food Science

Volumn 73, Issue 8, 2008, Pages

  Lu, Y ^a   Shirashoji, N ^b   Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b MORINAGA MILK INDUSTRY CO LTD   (Japan)

Author keywords

Emulsifying salt; Meltability; Pasteurized process cheese; pH; Texture

Indexed keywords

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

ARTICLE; CHEESE; FOOD HANDLING; METABOLISM; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SENSATION;

CALCIUM; CHEESE; CITRATES; DIPHOSPHATES; EMULSIFYING AGENTS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PHYSICOCHEMICAL PROCESSES; SALTS; SENSATION;

EID: 53549086383     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00914.x     Document Type: Article

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