Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures

International Journal of Food Properties

Volumn 7, Issue 3, 2004, Pages 429-448

  Awad, R A ^a   Abdel Hamid, L B ^a   El Shabrawy, S A ^a   Singh, R K ^a,b  

^a AIN SHAMS UNIVERSITY   (Egypt)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Color; Consistency; Emulsifying salt; Meltability; Oil index; Processed cheese; Rheology; Sensory properties; Water activity

Indexed keywords

COLOR; EMULSIFICATION; FOOD PROCESSING; MIXTURES; OILS AND FATS; ORGANIC POLYMERS; RHEOLOGY; SALTS; SENSORY PERCEPTION; WATER;

CONSISTENCY; EMULSIFYING SALTS; MELTABILITY; OIL INDEX; PROCESSED CHEESE; SENSORY PROPERTIES; WATER ACTIVITY;

DAIRY PRODUCTS;

EID: 6344219647     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-200032934     Document Type: Article

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