메뉴 건너뛰기




Volumn 43, Issue 7, 2010, Pages 1079-1087

Small scale imitation cheese manufacture using a Farinograph

Author keywords

Blentech; Farinograph; Imitation cheese; Pilot scale cheese cooker; Small scale cheese manufacture

Indexed keywords

MANUFACTURE; MOISTURE; MOISTURE DETERMINATION; TEXTURES;

EID: 77955429136     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.02.013     Document Type: Article
Times cited : (23)

References (23)
  • 2
    • 85030576599 scopus 로고    scopus 로고
    • Ash of cheese
    • AOAC. Gaithersburg, Maryland, USA: AOAC
    • AOAC. (2002). Ash of cheese. Official method 935(42), 71. Gaithersburg, Maryland, USA: AOAC.
    • (2002) Official method , vol.935 , Issue.42 , pp. 71
  • 6
    • 0004254020 scopus 로고
    • Baltimore, London, UK: Williams & Wilkins
    • Clark, G. (1980). Staining procedures. Baltimore, London, UK: Williams & Wilkins.
    • (1980) Staining procedures
    • Clark, G.1
  • 8
    • 34547550098 scopus 로고    scopus 로고
    • Effect of resistant starch on the water binding properties of imitation cheese
    • Duggan, E., Noronha, N., O'Riordan, E.D., & O'Sullivan, M. (2008). Effect of resistant starch on the water binding properties of imitation cheese. Journal of Food Engineering, 84, 108-115.
    • (2008) Journal of Food Engineering , vol.84 , pp. 108-115
    • Duggan, E.1    Noronha, N.2    O'Riordan, E.D.3    O'Sullivan, M.4
  • 9
    • 85010250303 scopus 로고
    • Potentiometric determination of salt in cheese
    • Fox, P.F. (1963). Potentiometric determination of salt in cheese. Journal of Dairy Science, 46, 744-745.
    • (1963) Journal of Dairy Science , vol.46 , pp. 744-745
    • Fox, P.F.1
  • 11
    • 77955423936 scopus 로고    scopus 로고
    • Cheese analogues
    • H. Roginski (Ed.), Amsterdam, Netherlands: Academic Press
    • Guinee, T., et al. (2003). Cheese analogues. In H. Roginski (Ed.), Encyclopedia of dairy science, Vol. 1 (pp. 428-434). Amsterdam, Netherlands: Academic Press.
    • (2003) Encyclopedia of dairy science , vol.1 , pp. 428-434
    • Guinee, T.1
  • 12
    • 17144413041 scopus 로고    scopus 로고
    • Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure
    • Hennelly, P.J., Dunne, P.G., O'Sullivan, M., & O'Riordan, E.D. (2005). Increasing the moisture content of imitation cheese: effects on texture, rheology and microstructure. European Food Research and Technology, 220, 415-420.
    • (2005) European Food Research and Technology , vol.220 , pp. 415-420
    • Hennelly, P.J.1    Dunne, P.G.2    O'Sullivan, M.3    O'Riordan, E.D.4
  • 13
    • 0003951726 scopus 로고
    • IDF. Standard FILIDF 4. Brussels, Belgium: International Dairy Federation
    • IDF. (1958). Determination of dry matter in cheese and processed cheese. Standard FILIDF 4. Brussels, Belgium: International Dairy Federation.
    • (1958) Determination of dry matter in cheese and processed cheese
  • 17
    • 33748072114 scopus 로고    scopus 로고
    • Partial replacement of fat by functional fibre in imitation cheese: effects on rheology and microstructure
    • Montesinos-Herrero, C., Cottell, D.C., O'Riordan, E.D., & O'Sullivan, M. (2006). Partial replacement of fat by functional fibre in imitation cheese: effects on rheology and microstructure. International Dairy Journal, 16, 910-919.
    • (2006) International Dairy Journal , vol.16 , pp. 910-919
    • Montesinos-Herrero, C.1    Cottell, D.C.2    O'Riordan, E.D.3    O'Sullivan, M.4
  • 18
    • 0032818515 scopus 로고    scopus 로고
    • Empirical and dynamic rheological data correlation to characterise melt characteristics of imitation cheese
    • Mounsey, J.S., & O'Riordan, E.D. (1999). Empirical and dynamic rheological data correlation to characterise melt characteristics of imitation cheese. Journal of Food Science, 64(4), 701-703.
    • (1999) Journal of Food Science , vol.64 , Issue.4 , pp. 701-703
    • Mounsey, J.S.1    O'Riordan, E.D.2
  • 19
    • 0003451654 scopus 로고
    • National Standards Authority of Ireland. Dublin, Ireland: N.S.A.I., IS 69
    • National Standards Authority of Ireland. (1955). Determination of percentage of fat in cheese. Dublin, Ireland: N.S.A.I., IS 69.
    • (1955) Determination of percentage of fat in cheese
  • 20
    • 42749097817 scopus 로고    scopus 로고
    • Investigation of imitation cheese matrix development using light microscopy and NMR relaxometry
    • Noronha, N., Duggan, E., Ziegler, G.R., O'Riordan, E.D., & O'Sullivan, M. (2008a). Investigation of imitation cheese matrix development using light microscopy and NMR relaxometry. International Dairy Journal, 18, 641-648.
    • (2008) International Dairy Journal , vol.18 , pp. 641-648
    • Noronha, N.1    Duggan, E.2    Ziegler, G.R.3    O'Riordan, E.D.4    O'Sullivan, M.5
  • 21
    • 44349183049 scopus 로고    scopus 로고
    • Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses
    • Noronha, N., Duggan, E., Ziegler, G.R., O'Riordan, E.D., & O'Sullivan, M. (2008b). Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses. Food Research International, 41, 472-479.
    • (2008) Food Research International , vol.41 , pp. 472-479
    • Noronha, N.1    Duggan, E.2    Ziegler, G.R.3    O'Riordan, E.D.4    O'Sullivan, M.5
  • 22
    • 38049151012 scopus 로고    scopus 로고
    • Influence of processing parameters on the texture and microstructure of imitation cheese
    • Noronha, N., O'Riordan, E.D., & O'Sullivan, M. (2008). Influence of processing parameters on the texture and microstructure of imitation cheese. European Food Research and Technology, 226, 385-393.
    • (2008) European Food Research and Technology , vol.226 , pp. 385-393
    • Noronha, N.1    O'Riordan, E.D.2    O'Sullivan, M.3
  • 23
    • 84981845071 scopus 로고
    • Classification of textural characteristics
    • Szczesniak, A.S. (1963). Classification of textural characteristics. Journal of Food Science, 28, 385-389.
    • (1963) Journal of Food Science , vol.28 , pp. 385-389
    • Szczesniak, A.S.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.