Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese

Journal of Dairy Science

Volumn 93, Issue 7, 2010, Pages 2827-2837

  Shirashoji, N ^a,b   Jaeggi, J J ^b   Lucey, J A ^b  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Emulsifying salt; Pasteurized process Cheddar cheese; Rheology; Texture

Indexed keywords

PHOSPHATE; SODIUM POLYMETAPHOSPHATE;

ARTICLE; CHEESE; COOKING; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; PH; TIME;

CHEESE; COOKING; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; PHOSPHATES; RHEOLOGY; TIME FACTORS;

EID: 77953905880     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2009-2960     Document Type: Article

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