Rheological properties and microstructure of Cheddar cheese made with different fat contents

Journal of Dairy Science

Volumn 93, Issue 10, 2010, Pages 4565-4576

  Rogers, N R ^a   McMahon, D J ^b   Daubert, C R ^a   Berry, T K ^a   Foegeding, E A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Cheese; Low fat; Microstructure; Rheology

Indexed keywords

ANIMAL; ARTICLE; CHEESE; FAT INTAKE; FLOW KINETICS; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; TIME;

ANIMALS; CHEESE; DIETARY FATS; FOOD HANDLING; PHYSICOCHEMICAL PHENOMENA; RHEOLOGY; TIME FACTORS;

EID: 77956820512     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3494     Document Type: Article

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