Combined temperature-time parameters during the pressing of curd as a tool to modulate the oiling-off of Swiss cheese

Food Research International

Volumn 41, Issue 10, 2008, Pages 1058-1064

  Richoux, Romain ^a   Aubert, Lydie ^a   Roset, Gregory ^a   Briard Bion, Valérie ^b   Kerjean, Jean René ^a   Lopez, Christelle ^b  

^a Actilait   (France)

^b UMR1253   (France)

Author keywords

Emmental cheese; Fat; Free oil; Microstructure

Indexed keywords

ACIDS; CONFOCAL MICROSCOPY; COOLING; MICROSCOPIC EXAMINATION;

CONFOCAL LASER SCANNING MICROSCOPIES; COOLING RATES; EMMENTAL CHEESE; EMMENTAL CHEESES; FAT; FREE OIL; FUNCTIONAL PROPERTIES; HEAT LOADS; SUPRAMOLECULAR ORGANIZATIONS; TIME CURVES; TIME PARAMETERS;

THERMAL LOAD;

EID: 55649099615     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.07.021     Document Type: Article

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