Pasteurized processed cheese and substitute/imitation cheese products

Cheese: Chemistry, Physics and Microbiology

Volumn 2, Issue C, 2004, Pages 349-394

  Guinee, T P ^a   Caric M ^b   Kaláb, M ^c  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957232632     PISSN: 1874558X     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S1874-558X(04)80052-6     Document Type: Article

References (291)

1. Abdel-Hamid L.B., El-Shabrawy S.A., Awad R.A., and Singh R.K. Physical and sensory properties of processed Ras cheese spreads with formulated emulsifying salt mixtures. Int. J. Food Props. 3 (2000) 15-36
2. Abdel-Hamid L.B., El-Shabrawy S.A., Awad R.A., and Singh R.K. Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures. Int. J. Food Props. 3 (2000) 59-75
3. Abd El-Salam M.H., Al-Khamy A.F., El-Garawany G.A., Hamed A., and Khader A. Composition and rheo-logical properties of processed cheese spread as affected by the level of added whey protein concentrates and emulsifying salt. Egypt. J Dairy Sci. 24 (1996) 309-322
4. Abou El-Ella W.M. Hard cheese substitute from soy milk. J. Food Sci. 45 (1980) 1777-1778
5. Abou El-Nour A. Physicochemical and rheological properties of processed cheese spreads in the Egyptian and German market. Egypt. J. Dairy Sci. 29 (2001) 119-126
6. Abou El-Nour A.M., Scheurer G.J., Omar M.M., and Buchheim W. Physicochemical and rheological properties of block-type processed cheese analogue made from rennet casein and total milk protein. Milchwissenschaft 51 (1996) 684-687
7. Abou El-Nour A.M., Buchheim W., and Abd El-Salam M.H. The use of novel milk protein preparations in the manufacture of processed cheese analogues. Egypt. J. Dairy Sci. 29 (2001) 313-323
8. Al-Khamy A.F., El-Garawany G.A., Khader A., Hamed A., and Abd El-Salam M.H. The use of whey protein concentrates in processed cheese spreads. 1. Effect of type of emulsifying salt. Egypt. J. Dairy Sci. 25 (1997) 99-112
9. Aly M.E., Abdel-Baky A.A., Farahat S.M., and Hana U.B.B. Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents. Int. Dairy J. 5 (1995) 191-209
10. Andreas C. Cheese substitute from concentrated skim milk. Food Process. 57 3 (1985) 24-25
11. (1 page). Anis S.M.K., and Ernstrom C.A. Calcium and the meltability of process cheese food made from ultrafiltered retentate. J. Dairy Sci. 67 Suppl. 1 (1984) 79
12. Anonymous. Cheese analog contains protein from four sources - dairy, oilseed, cereal and leaf. Food Process. 53 10 (1981) 28-29
13. Anonymous. Imitation cheese fits any flavour or application profile, costs less than natural cheese. Food Process. 54 4 (1982) 22-24
14. Anonymous. Cheese lovers have an alternative product substitute cheese. Food Eng. 58 3 (1986) 64
15. Arnott D.R., Morris H.A., and Combs W.B. Effect of certain chemical factors on the melting quality of process cheese. J. Dairy Sci. 40 (1957) 957-963
16. Auty M.A.E., Twomey M., Guinee T.P., and Mulvihill D.M. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. J. Dairy Res. 68 (2001) 417-427
17. Awad R.A., Abdel-Hamid L.B., El-Shrabrawy S.A., and Singh R.K. Texture and microstructure of block type processed cheese with formulated emulsifying salt mixtures. Lebensm. Wissen. Technol. 35 (2002) 54-61
18. Becker E., and Ney F.H. Einfluβverschiedener Schmelzkase Z. Lebensm. Unters. Forsch. 127 (1965) 206-222
19. FR2 750 015 Al. Begueria C. Process for the manufacture of cheese products by processing of a cheese raw material. Eur. Pat. Appl. (1999)
20. Bell R.N. The nomenclature and manufacture of phosphates. In: Deman J.M., and Melnychyn P. (Eds). Phosphates in Food Processing (1971), The AVI Publishing Company, Inc., Washington, DC. 25-48
21. Berger W., Klostermeyer H., Merkenich K., and Uhlmann G. Schmelzkäseherstellung (1989), Benckiser-Knapsack GmbH, Westport, CT
22. Bester D.J.W., and Venter B.G. Chemical analysis of white crystals in processed cheese spread. Suid-Afrikaanse Tydskrif vir Suiwekkunde 18 2 (1986) 51-53
23. cited in. Bester D.J.W., and Venter B.G. Chemische Untersuchung von weiβen Kristallen, die in Schmelzkäsezubereitungen gefunden wurden. Milchwissenschaft 42 (1986) 57
24. Blanc B., Rüegg M., Baer A., Casey M., and Lukesch A. Comparative tests on Emmental cheese with and without late fermentation. IV. Biochemical and physico-chemical comparison. Schweiz. Milchw. Forsch. 8 (1979) 27-36
25. Blond G., Haury E., and Lorient D. Interactions lipides-protéines dans le fromage fondu en pétrin et en cuiser-extruder. Influence des conditions de fabrication. Sci. Alim. 8 (1988) 325-340
26. Bottazzi V., Battistotti B., and Bianchi F. The microscopic crystalline inclusions in Grana cheese and their X-ray microanalysis. Milchwissenschaft 37 (1982) 577-580
27. Bowland E.L. Rheological and Microstructural Analyses of Model Processed Cheese. PhD Thesis (1997), North Carolina State University, Ladenburg
28. Bowland E.L., and Foegeding E.A. Factors determining large-strain (fracture) rheological properties of model processed cheeses. J. Dairy Sci. 82 (1999) 1851-1859
29. Bowland E.L., and Foegeding E.A. Small strain oscillatory shear and microstructural analyses of a model processed cheese. J. Dairy Sci. 84 (2001) 2372-2380
30. Briozzo J., de Lagarde E.A., Chirife J.M., and Parada J.L. Clostridium botulinum Typ A growth in media and processed cheese spread. Appl. Environ. Microbiol. 45 (1983) 1150-1152
31. Brooker B.E. Milk and its products. In: Vaughan J.G. (Ed). Food Microscopy (1979), Academic Press, Raleigh. 273-311
32. Brooker B.E., Hobbs D.G., and Turvey A. Observations on the microscopic crystalline inclusions in Cheddar cheese. J. Dairy Res. 42 (1975) 341-348
33. Brummel S.E., and Lee K. Soluble hydrocolloids enable fat reduction in process cheese spreads. J. Food Sci. 55 (1990) 1290-1292
34. Bryant A., Ustanol Z., and Steffe J. Texture of Cheddar cheese as influenced by fat reduction. J. Food Sci. 60 (1995) 1216-1219
35. Carić M. Processed cheese. In: Francis F.J. (Ed). Encyclopedia of Food Science and Technology. 2nd edn (2000), John Wiley and Sons, New York 1973-1987
36. Carić M., and Kaláb M. Processed cheese products. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups (1987), Elsevier Applied Science Publishers Ltd., New York 339-383
37. Carić M., and Kaláb M. Processed cheese products. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups. 2nd edn (1993), Chapman & Hall, London 467-505
38. Carić M., Gantar M., and Kaláb M. Effects of emulsifying agents on the microstructure and other characteristics of process cheese - A review. Food Microstruct. 4 (1985) 297-312
39. 1551. Cavalier-Salou C., and Cheftel J.C. Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate. J. Food Sci. 56 (1991) 1542-1547
40. Chambre M., and Daurelles J. Processed cheese. In: Eck A., and Gillis J.-C. (Eds). Cheesemaking from Science to Quality Assurance. 2nd edn (2000), Lavoisier Publishers, London 641-657
41. Chen S.-L., Wan P.J., Lusas E.W., and Rhee K.-C. Utilization of peanut protein and oil in cheese analogs. Food Technol. 37 7 (1979) 88-93
42. Code of Federal Regulations. Part 133, Cheese and related products. Food and Drugs 21. Code of Federal Regulations, Parts 100-169 (1986), US Government Printing Office, Paris/London
43. (Abstr.). Collinge S.K., and Ernstrom C.A. Relationship between soluble N at pH 4.6 and meltability of pasteurized process cheese food made from UF curd. J. Dairy Sci. 71 Suppl. 1 (1988) 71
44. (Abstr.). Collinge S.K., Ernstrom C.A., Yiadom-Farkye N.A., and Chaistitwanich R. Nutritional quality and meltability of cheese from ultrafiltered milk. J. Dairy Sci. 70 Suppl. 1 (1987) 67
45. Book 1. Csøk J. The effect of holding time on free- and bound-water contents of processed cheese. Proceedings of the XXI International Dairy Congress, Brief Communications Volume 1 (1982), Mir Publishers, Washington, DC 475-476
46. Deeth H.C. The role of phospholipids in the stability of the milk fat globules. Aust. J. Dairy Technol. 52 (1997) 44-46
47. de Jong L. Protein breakdown in soft cheese and its relation to consistency. 3. The micellar structure of Meshanger cheese. Neth. Milk Dairy J. 32 (1978) 15-25
48. Delves-Broughton J. Nisin and its application as a food preservative. J. Soc. Dairy Technol. 43 (1990) 73-76
49. Desai N., and Nolting J. Microstructure studies of reduced fat cheeses containing fat substitute. In: Malin E.L., and Tunick M.H. (Eds). Chemistry of Structure-Function Relationships in Cheese (1995), Plenum Press, Moscow 295-302
50. Dietz J.H., and Ziemba J. New imitation cheeses are versatile. Food Eng. 44 7 (1972) 60-61
51. Doi H., Ideno S., Huang Kuo F., Ibuki F., and Kanamori M. Gelation of the complex between k{cyrillic}-casein and β-lactoglobulin. J. Nutr. Sci. Vitaminol. 29 (1983) 679-689
52. Doi H., Ideno S., Ibuki F., and Kanamori M. Participation of the hydrophobic bond in complex formation between k{cyrillic}-casein and β-lactoglobulin. Agric. Biol. Chem. 47 (1983) 407-409
53. Doi H., Hirmamatus M., Ibuki F., and Kanamori M. Gelation of the heat-induced complex between k{cyrillic}-casein and α-lactalbumin. J. Nutr. Sci. Vitaminol. 31 (1985) 77-87
54. Drake M.A., Truong V.D., and Daubert C.R. Rheological and sensory properties of reduced-fat processed cheeses containing lecithin. J. Food Sci. 64 (1999) 744-777
55. Eckner K.F., Dustman W.A., and Rys-Rodriguez A.A. Contribution of composition, physicochemical characteristics and polyphosphates to the microbial safety of pasteurized cheese spreads. J. Food Prot. 57 (1994) 295-300
56. El-Sayed M.M. Use of plant protein isolates in processed cheese. Nahrung 41 (1997) 91-95
57. Ennis M.P., and Mulvihill D.M. Cheese analogues. In: Cogan T.M., Fox P.F., and Ross R.P. (Eds). Proceedings of the 5th Cheese Symposium. Teagasc, Dublin (1997) 4
58. Ennis M.P., and Mulvihill D.M. Maillard reaction contributes to variability in hydration characteristics of rennet caseins in solutions of a calcium-sequestering salt. Int. J. Dairy Technol. 52 (1999) 155-160
59. Ennis M.P., O'Sullivan M.M., and Mulvihill D.M. The hydration behaviour of rennet caseins in calcium chelating salt solution as determined using a rheological approach. Food Hydrocolloids 12 (1998) 451-457
60. Ernstrom C.A., Sutherland B.J., and Jameson G.W. Cheese base for processing. A high yield product from whole milk by ultrafiltration. J. Dairy Sci. 63 (1980) 228-234
61. Feeney E.P., Fox P.F., and Guinee T.P. Effect of ripening temperature on the quality of low moisture Mozzarella cheese. 1. Composition and proteolysis. Lait 81 (2001) 463-474
62. Fenelon M.A., and Guinee T.P. Primary proteolysis and textural changes during ripening in Cheddar cheeses manufactured to different fat contents. Int. Dairy J. 10 (2000) 151-158
63. Fenelon M.A., Guinee T.P., and Reville W.J. Characteristics of reduced-fat Cheddar prepared from blending of full-fat and skim cheese curds at whey drainage. Milchwissenschaft 54 (1999) 506-510
64. Flint O. Food Microscopy: A Manual of Practical Methods, Using Optical Microscopy (1994), Bios Scientific Publishers, New York
65. Flückiger E., and Schilt P. Beitrag zur Kenntnis der Salzsteinbildung in Emmentalerkäsen. Milchwissenschaft 18 (1963) 437-442
66. Fox P.F., and McSweeney P.L.H. Dairy Chemistry and Biochemistry (1998), Blackie Academic & Professional, Oxford 67-145
67. Fox P.F., O'Connor T.P., McSweeney P.L.H., Guinee T.P., and O'Brien N.M. Cheese, physical, biochemical, and nutritional aspects. Adv. Food Nutr. Res. 39 (1996) 163-328
68. Fox P.F., Guinee T.P., Cogan T.M., and McSweeney P.L.H. Fundamentals of Cheese Science (2000), Aspen Publishers, Inc., London
69. French S.J., Lee K.M., DeCastro M., and Harper W.J. Effects of different protein concentrates and emulsifying salt conditions on the characteristics of a processed cheese product. Milchwissenschaft 57 (2002) 79-83
70. Ganguli N.C. Cheesebase - a base for new foods in its own right. Indian Dairyman 43 (1991) 449-451
71. Gavarić D.D., Carić M., and Kaláb M. Effects of protein concentration in ultrafiltration milk retentates and the type of protease used for coagulation on the microstructure of resulting gels. Food Microstruct. 8 (1989) 53-66
72. Geurts T.J., Walstra P., and Mulder H. Water binding to milk protein, with particular reference to cheese. Neth. Milk Dairy J. 28 (1974) 46-72
73. Gigante M.L., Antunes A.J., Petenate A.J., and Roig S.M. Firmness and melting properties of Requeijão cheese. Milchwissenschaft 56 (2001) 560-562
74. Glandorf K. Verhalten und Aufbau der Polyphosphate bei der Herstellung und Lagerung von Schmelzkase. Milchwissenschaft 19 (1964) 332
75. Glass K.A., Kaufman K.M., and Johnson E.A. Survival of bacterial pathogens in pasteurized process cheese slices stored at 30 °C. J. Food Prot. 61 (1998) 290-294
76. Gouda A., and El-Zayat A.I. Effect of some preservatives on the quality of processed cheese spreads. Egypt. J. Dairy Sci. 16 (1988) 135-142
77. Gouda A., El-Shabrawy S.A., El-Zayat A.I., and El-Bagoury E. Use of calcium casemate in processed cheese spreads making. Egypt. J. Dairy Sci. 13 (1985) 115-119.
78. (July). Graf T. Imitations giving natural cheese a strong competitive tussle. Dairy Record (1981) 94
79. Green M.L., Glover F.A., Scurlock E.M.W., Marshall R.J., and Hatfield D.S. Development of structure and texture in Cheddar cheese. J. Dairy Res. 48 (1981) 333-341
80. Green M.L., Marshall R.J., and Glover F.A. Influence of homogenization of concentrated milks on the structure and properties of rennet curds. J. Dairy Res. 50 (1983) 341-348
81. Gripon J.C. Mould-ripened cheeses. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups. 2nd edn (1993), Chapman & Hall, Gaithersburg, MD 111-136
82. Guinee T.P. Processed cheese products, physico-chemical aspects. Proceedings of the Symposium on Industrial Aspects of Milk Proteins. Teagasc, Dublin (1987) 111-178
83. Guinee T.P., and P.F. F. Pasteurized processed cheese products. In: Roginski H., and Fuquay J.W. (Eds). Encyclopedia oj Dairy Sciences (2002), Academic Press, London 411-418
84. Guinee T.P. Cheese analogues. In: Roginski H., Fuquay J.W., and Fox P.F. (Eds). Encyclopedia of Dairy Sciences (2002), Academic Press, London 428-434
85. Guinee T.P. The functionality of cheese as an ingredient: a review. Aust. J. Dairy Technol. 57 (2002) 79-91
86. Guinee T.P., and Corcoran M.O. Expanded use of cheese in processed meat products. Farm Food Res. 4 1 (1994) 25-28
87. Guinee T.P., and Law B.A. Role of milk fat in hard and semi-hard cheeses. In: Kanes K.R. (Ed). Fats in Food Technology (2002), Sheffield Academic Press, London 275-331
88. Guinee T.P., Mulholland E.O., Mullins C., and Corcoran M.O. Functionality of low moisture Mozzarella cheese during ripening. In: Cogan T.M., Fox P.F., and Ross R.P. (Eds). Proceedings of 5th Cheese Symposium (1997), Teagasc, Sheffield 15-23
89. Guinee T.P., Fenelon M.A., Mulholland E.O., O'Kennedy B.T., O'Brien N., and Reville W.J. The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat Cheddar cheese. Int. J. Dairy Technol. 51 (1998) 1-10
90. Guinee T.P., Auty M.A.E., and Mullins C. Observations on the microstructure and heat-induced changes in the viscoelasticity of commercial cheeses. Aust. J. Dairy Technol. 54 (1999) 84-89
91. Guinee T.P., Auty M.A.E., and Fenelon M.A. The effect of fat on the rheology microstructure and heat-induced functional characteristics of Cheddar cheese. Int. Dairy J. 10 (2000) 277-288
92. Guinee T.P., Auty M.A.E., Mullins C., Corcoran M.O., and Mulholland E.O. Preliminary observations on effects of fat content and degree of fat emulsification on the structure - functional relationship of Cheddar-type cheese. J. Text. Studies 31 (2000) 645-663
93. Guinee T.P., Harrington D., Corcoran M.O., Mulholland E.O., and Mullins C. The composition and functional properties of commercial Mozzarella, Cheddar and analogue Pizza cheese. Int. J. Dairy Technol. 53 (2000) 51-56
94. Guinee T.P., Feeney E.P., and Fox P.F. Effect of ripening temperature on the quality of low moisture Mozzarella cheese. 2. Texture and functionality. Lait 81 (2001) 475-485
95. Guinee T.P., Feeney E.P., Auty M.A.E., and Fox P.F. Effect of pH and calcium concentration on some textural and functional properties of Mozzarella cheese. J. Dairy Sci. 85 (2002) 1655-1659
96. Gupta V.K., and Reuter H. Firmness and melting quality of processed cheese foods with added whey protein concentrates. Lait 73 (1993) 381-388
97. Gupta S.K., Karahadian C., and Lindsay R.C. Effect of emulsifier salts on textural and flavour properties of processed cheeses. J Dairy Sci. 67 (1984) 764-778
98. Hall D.M., and Creamer L.K. A study of the sub-microscopic structure of Cheddar, Cheshire and Gouda cheese by electron microscopy. NZ J. Dairy Sci. Technol. 7 (1972) 95-102
99. Harvey C.D., Morris H.A., and Jenness R. Relation between melting and textural properties of process Cheddar cheese. J. Dairy Sci. 65 (1982) 2291-2295
100. Heertje I., Boskamp M.J., van Kleef F., and Gortemaker F.H. The microstructure of processed cheese. Neth. Milk Dairy J. 35 (1981) 177-179
101. Hetzner E., and Richarts E. The International Market for Processed Cheese. Bulletin 316 (1996), International Dairy Federation, Dublin 16-27
102. Hill A.R., and Smith A.K. Texture and ultrastructure of process cheese spreads made from heat precipitated proteins. Milchwissenschaft 47 (1992) 71-74
103. Hokes J.C., Hansen P.M.T., and Mangino M.E. Functional properties of commercial calcium casemates for use in imitation cheese. Food Hydrocolloids 3 (1989) 19-31
104. (Abstr.). Holsinger V.H., Flanagan J.F., Konstance R.P., Smith P.W., and Kwoczak R. Properties of process cheese manufactured from previously frozen Cheddar. J. Dairy Sci. 70 Suppl. 1 (1987) 77
105. Hong Y.H. Physicochemical and textural characteristics of process cheese manufactured with different kinds and quantities of ingredients. Korean J. Animal Sci. 32 (1990) 406-412
106. Home D.S. Casein interactions, casting light on the black boxes, the structure in dairy products. Int. Dairy J. 8 (1998) 171-177
107. United States Patent Application Publication US 2002/007 1897 Al. Hyde M.A., Carruthers L.M., McGeown J.J., and Treker G.W. Method for preparing cheese products and process cheese bases (2002)
108. Ido K., Nishiya T., Tatsumi K., and Yamamoto H. Preparation of processed cheese possessing a fibrous structure by extrusion cooking. J. Jpn. Soc. Food Sci. Technol. 40 (1993) 170-175
109. International D.F. The Present and Future Importance of Imitation Dairy Products. Bulletin 239 (1989), International Dairy Federation, Brussels 3-11
110. Irani R.R., and Callis C.F. Calcium and magnesium sequestration by sodium and potassium polyphosphates. J. Am. Oil Chem. Soc. 39 (1962) 156-159
111. Ito T., Okawachi Y., and Muguruma Y. Relationship between the emulsifying capacity of cheese and the size of casein during ripening. J. Fac. Agric. Kyushu Univ. 20 (1976) 79-85
112. (Abstr.). Jaskulka F.J., Zoltai P.T., Larntz K., Nesbett L., Ocasio W., Stevenson K., and Hood S.K. A prediction equation relating compositional parameters of pasteurized processed cheese spreads to Clostridium botulinum toxigenesis. J. Dairy Sci. 78 Suppl. 1 (1995) 110
113. Special Issue 9501. Jelen P., and Rattray W. Thermal denaturation of whey proteins. In: Fox P.F. (Ed). Heat Induced Changes in Milk. 2nd edn (1995), International Dairy Federation, Brussels 66-85
114. Book 1. Kairyukshtene I., and Zakharova N. Investigation on the consistency of low-fat cheese. (1 page). Proceedings of the XXI International Dairy Congress Vol. 1 (1982), Mir Publishers, Brussels 495
115. Kalab M. Milk gel structure. VI. Cheese texture and microstructure. Milchwissenschaft 32 (1977) 449-458
116. Kalab M. Microstructure of dairy foods. 1. Milk products based on protein. J. Dairy Sci. 62 (1979) 1352-1364
117. Kalab M. Electron microscopy of milk products: A review of techniques. Scanning Electron Microsc. III (1981) 453-472
118. Kaláb M. Electron microscopy of foods. In: Bagley E.B., and Peleg M. (Eds). Physical Properties of Foods (1983), The AVI Publishing Co., Inc., Moscow 43-104
119. Kalab M. Food structure and milk products. In: Hui Y.H. (Ed). Encyclopedia of Food Science and Technology (1991), John Wiley and Sons, Inc., Westport, CT 1170-1196
120. Kalab M. Practical aspects of electron microscopy in dairy research. Food Struct. 12 (1993) 95-114
121. Kaláb M. Practical aspects of electron microscopy in cheese research. In: Malin E.L., and Tunick M.H. (Eds). Chemistry and Structure-Function Relationships in Cheese (1995), Plenum Press, New York 247-276
122. Kaláb M., and Emmons D.B. Milk gel structure. 9. Microstructure of cheddared curd. Milchwissenschaft 33 (1978) 670-673
123. Kalab M., and Modler H.W. Development of microstructure in a Cream cheese based on Queso Blanco cheese. Food Microstruct. 4 (1985) 89-98
124. Kalab M., Yun J., and Yiu S.H. Textural properties and microstructure of process cheese food rework. Food Microstruct. 6 (1987) 181-192
125. Kaláb M., Gupta S.K., Desai H.K., and Patil G.R. Development of structure in raw, fried, and fried and cooked Paneer made from buffalo, cow, and mixed milks. Food Microstruct. 7 (1988) 83-91
126. Kaláb M., Modler H.W., Carić M., and Milanović S. Structure, meltability and firmness of process cheese containing white cheese. Food Struct. 10 (1991) 193-201
127. Kaminarides S., and Stachtiaris S. Production of processed cheese using Kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil. Int. J. Dairy Technol. 53 (2000) 69-74
128. Karahadian C., and Lindsay R.C. Flavor and textural properties of reduced-sodium process American cheeses. J. Dairy Sci. 67 (1984) 1892-1904
129. Kautter D.A., Lilly Jr. T., Lynt R.K., and Solomon H.M. Toxin by Clostridium botulinum in shelf-stable pasteurized process cheese spreads. J. Food Prot. 42 (1979) 784-786
130. Keane M., and Glaeser H. Imitation products. Dairy Ind. Int. 55 5 (1990) 30-35
131. Kiely L.J., McConnell S.L., and Kindstedt P.S. Observations on the melting behavior of imitation Mozzarella cheese. J. Dairy Sci. 74 (1991) 3568-3572
132. Kiely L.J., Kindstedt P.S., Hendricks G.M., Levis J.E., Yun J.J., and Barbano D.M. Effect of pH on the development of curd structure during the manufacture of Mozzarella cheese. Food Struct. 11 (1992) 217-224
133. Kiely L.J., Kindstedt P.S., Hendricks G.M., Levis J.E., Yun J.J., and Barbano D.M. Age related changes in the microstructure of Mozzarella cheese. Food Struct. 12 (1993) 13-20
134. Kim S.Y., Park P.S.W., and Rhee K.C. Textural properties of cheese analogs containing proteolytic enzyme-modified soy protein isolates. J. Am. Oil Chem. Soc. 69 (1992) 755-759
135. Kimber A.M., Brooker B.E., Hobbs D.G., and Prentice J.H. Electron microscope studies of the development of structure in Cheddar cheese. J. Dairy Res. 41 (1974) 389-396
136. Kimura T., Taneya S., and Furuichi E. Electron microscopic observation of casein particles in processed cheese. Proceedings of the 20th International Dairy Congress. Paris (1978) E239-E240
137. No. 83. Kimura T., Sagara Y., and Tanimoto M. Microstructure of Cream cheese observed by cryo-SEM. Effects of melting salts and shear rate of the cheese structure during processing. Cited from Dairy Sci. Abstr. 49, 456. Reports of Research Laboratory, Snow Brand Milk Products Co. (1986) 43-54
138. Kindstedt P.S. Factors affecting the functional characteristics of unmelted and melted Mozzarella cheese. In: Malin E.L., and Tunick M.H. (Eds). Chemistry of Structure-Function Relationships in Cheese (1995), Plenum Press, New York 27-41
139. Klostermeyer H., and Buchheim W. Die Microstruktur von Schmelzkäseerzeugnissen. Kieler Milchwirts. Forschungsber. 40 (1988) 219-231
140. Klostermeyer H., Uhlmann G., and Merkenich K. Kristallisationserscheinungen in Schmelzkäseprodukten-II. Identifizierung eines neuen Citrats. Milchwissenschaft 39 (1984) 195-197
141. Knoop E. Strukturaufklärung durch Elektronen-mikroskopische Untersuchungen an Eiweiβ und Milch-fett. Milchwissenschaft 27 (1972) 364-373
142. Kombila-Moundounga E., and Lacroix C. Effect des combinations de sel, lactose et glycérol sur l'activité de l'eau (Aw) des fromages fondus à tartiner. Can. Inst. Food Sci. Technol. J. 24 (1991) 239-251
143. Kondo Y., Watanabe T., and Anita S. Application of the frozen thin sectioning method to the observation and X-ray microanalysis of cheese using an analytical transmission microscope. J. Jpn. Soc. Food Sci. Technol. 37 (1990) 45-47
144. Cited from. Kondo Y., Watanabe T., and Anita S. Application of the frozen thin sectioning method to the observation and X-ray microanalysis of cheese using an analytical transmission microscope. Dairy Sci. Abstr. 53 (1990) 234
145. Kwak H.S., Choi S.S., Ahn J., and Lee S.W. Casein hydrolysate fractions act as emulsifiers in process cheese. J. Food Sci. 67 (2002) 821-825
146. Laloy E., Vuillemard J.C., El Soda M., and Simard R.E. Influence of the fat content of Cheddar cheese on retention and localization of starters. Int. Dairy J. 6 (1996) 729-740
147. Lamure A., Pommert J.F., Klaebe A., Lacabanne C., and Perie J.-J. Effect of polyphosphate binding on the chain dynamic of caseins, investigation by differential scanning calorimetry and thermally stimulated currents. J. Dairy Res. (1988) 401-412
148. Lawrence R.C., Gilles J., and Creamer L.K. Cheddar cheese and related dry salted cheese varieties. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups (1993), Chapman & Hall, New York 1-38
149. Lazaridis H.N., and Rosenau J.R. Effects of emulsifying salts and carageenan on rheological properties of cheese-like products prepared by direct acidification. J. Food Sci. 45 (1980) 595-597
150. 339. Lazaridis H.N., Rosenau J.R., and Mahoney R.R. Enzymatic control of meltability in a direct acidified cheese product. J. Food Sci. 46 (1981) 332-335
151. Lee S.K., and Klostermeyer H. The effect of pH on the rheological properties of reduced-fat model processed cheese spreads. Lebensm. Wissens. Technol. 34 (2001) 288-292
152. Lee Y.H., and Marshall T. Microstructure and texture of process cheese, milk curds, and caseinate curds containing native or boiled soy proteins. J. Dairy Sci. 64 (1981) 2311-23171
153. Lee B.O., Kilbertus G., and Alais C. Ultrastructural study of processed cheese. Effect of different parameters. Milchwissenschaft 36 (1981) 343-348
154. Lee B.O., Paquet D., and Alais C. Etude biochemique de la fonte des fromages IV. Effect du type de sels de fonte et de la nature de la matiere proteique sur la peptisation. Utilisation d'un sy rnodèle. Le Lait 66 (1986) 257-267
155. Lee S.K., Klostermeyer H., Schrader K., and Buchheim W. Rheological properties and microstructure of model processed cheeses containing low molecular weight emulsifier. Nahrung 40 (1996) 189-194
156. Leistner L., and Russell N.J. Solutes and low water activity. In: Russell N.J., and Gould G.W. (Eds). Food Preservatives (1991), Blackie and Son Ltd, London 111-134
157. Loessner M.J., Maier S.K., Schiwek P., and Scherer S. Long-chain polyphosphates inhibit growth of Clostridium tyrobutyricum in processed cheese spreads. J. Food Prot. 60 (1997) 493-498
158. Lowrie R.J., Kaláb M., and Nichols D. Curd granule and milled curd junction patterns in Cheddar cheese made by traditional and mechanized processes. J. Dairy Sci. 65 (1982) 1122-1129
159. Mahoney R.R., Lazaridis H.N., and Rosenau J.R. Protein size and meltability in enzyme-treated, direct-acidified cheese products. J. Food Sci. 47 (1982) 670-671
160. Mann E.J. Processed cheese. Dairy Ind. Int. 35 12 (1970) 843-845
161. Mann E.J. Processed cheese. Dairy Ind. Int. 37 12 (1972) 555-556
162. Mann E.J. Processed cheese (part 1). Dairy Ind. Int. 39 12 (1974) 481-482
163. Mann E.J. Processed cheese (part 2). Dairy Ind. Int. 40 1 (1975) 24-25
164. Mann E.J. Processed cheese (part 1). Dairy Ind. Int. 43 2 (1978) 31-32
165. Mann E.J. Processed cheese (part 2). Dairy Ind. Int. 43 3 (1978) 35-36
166. Mann E.J. Processed cheese. Dairy Ind. Int. 46 3 (1981) 13-14
167. 13. Mann E.J. Processed cheese. Dairy Ind. Int. 49 11 (1984) 7-8
168. Mann E.J. Processed cheese (part 2). Dairy Ind. Int. 51 2 (1986) 9-10
169. Mann E.J. Processed cheese. Dairy Ind. Int. 52 4 (1987) 11-12
170. Mann E.J. Processed cheese. Dairy Ind. Int. 55 11 (1990) 12-13
171. Mann E.J. Processed cheese. Dairy Ind. Int. 58 1 (1993) 14-15
172. Mann E.J. Processed cheese. Dairy Ind. Int. 62 2 (1997) 16-17
173. Marchesseau S., Gastaldi E., Lagaude A., and Cuq J.-L. Influence of pH on protein interactions and microstructure of process cheese. J. Dairy Sci. 80 (1997) 1483-1489
174. Marshall R.J. Composition, structure, rheological properties and sensory texture of processed cheese analogues. J. Sci. Food Agric. 50 (1990) 237-252
175. McCarthy J. Imitation Cheese Products. Bulletin 249 (1990), International Dairy Federation, Glasgow 45-52
176. McMahon D.J., Oberg C.J., and McManus W. Functionality of Mozzarella cheese. Aust. J. Dairy Technol. 48 (1993) 99-104
177. McMahon D.J., Fife R.L., and Oberg C.J. Water partitioning in Mozzarella cheese and its relationship to cheese meltability. J. Dairy Sci. 82 (1999) 1361-1369
178. Meyer A. Processed Cheese Manufacture (1973), Food Trade Press Ltd., Brussels
179. Michalski M.C., Cariou R., Michel F., and Gamier C. Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels. J. Dairy Sci. 85 (2002) 2451-2461
180. Mistry V.V., and Anderson D.L. Composition and microstructure of commercial full-fat and low-fat cheeses. Food Struct. 12 (1993) 259-266
181. Miura M., Nishimura A., and Katsuta K. Influence of addition of polyols and food emulsifiers on the ret-rogradation rate of starch. Food Struct. 11 (1992) 225-236
182. Mleko S., and Foegeding E.A. Incorporation of polymerized whey proteins into processed cheese analogs. Milchwissenschaft 56 (2001) 612-615
183. Morr C.V. Some effects of pyrophosphate and citrate ions upon the colloidal caseinate-phosphate micelles and ultrafiltrate of raw and heated skim milk. J. Dairy Sci. 50 (1967) 1038-1044
184. Morris C.E. No cholestrol, lactose or whey with analog Parmesan. Food Eng. 58 (1986) 70
185. Morris H.A., Manning P.B., and Jenness R. Calcium citrate surface in process cheese. J. Dairy Sci. 52 (1969) 900
186. Morris H.A., Holt C., Brooker B.E., Banks J.M., and Manson W. Inorganic constituents of cheese, analysis of juice from a one month-old Cheddar cheese and the use of light and electron microscopy to characterize the cryst. J. Dairy Res. 55 (1988) 255-268
187. Mounsey J.S. Characterisation of Imitation Cheese Containing Starches. PhD Thesis (2001), National University of Ireland, London
188. Mounsey J.S., and O'Riordan E.D. Empirical and dynamic rheological data correlation to characterize melt characteristics of imitation cheese. J. Food Sci. 64 (1999) 701-703
189. Mounsey J.S., and O'Riordan E.D. Characteristics of imitaion cheese containing native starches. J. Food Sci. 66 (2001) 586-591
190. Mulvihill D.M. Production, functional properties and utilization of milk protein products. In: Fox P.F. (Ed). Advanced Dairy Chemistry, Vol. 1, Proteins (1992), Elsevier Applied Science, Dublin 369-404
191. Mulvihill D.M., and McCarthy A. Proteolytic and rheological changes during ageing of cheese analogues made from rennet casein. Int. Dairy J. 4 (1994) 15-23
192. Nakajima I., Kawanishi G., and Furuichi E. Reaction of melting salts upon casein micelles and their effects on calcium, phosphorus and bound water. Agric. Biol. Chem. 39 (1975) 979-987
193. Neville D.P. Studies on the Melting Properties of Cheese Analogues. MSc Thesis (1998), National University of Ireland, London
194. (Abstract). Neville D., and Mulvihill D.M. Meltability of Mozzarella cheese analogues. Irish J. Agric. Food Res. 34 (1995) 200
195. Ney K.H. Greät zur Messung des Biegebruchverhaltens von Shmelzkäseschieben. Alimenta 2 (1988) 31-36
196. Nishiya T., Tatsumi K., Ido K., Tamaki K., and Hanawa N. Functional properties of three types of imitation Mozzarella cheese. J. Agric. Chem. Soc. Jpn. 63 (1989) 1359-1364
197. Nishiya T., Tatsumi K., Ido K., Hanawa N., and Tamaki K. Effects of scalding temperature and ripeness of skim milk cheese on fibrous structure development. J. Agric. Chem. Soc. Jpn. 64 (1990) 1143-1147
198. Norris G.E., Gray I.K., and Dolby R.M. Seasonal variations in the composition and thermal properties of New Zealand milk fat. J. Dairy Res. 40 (1973) 311-321
199. Ortega-Fleitas O., Real-del-Sol E., Cabrera M.C., Oretga A., Suarez-Solis V., Cardoso F., and Iniguez C. Manufacture of a cheese substitute for pizzas. Alimentaria 322 (2001) 87-89
200. Palmas F., Cosentino S., Fadda M.F., Deplano M., and Mascia V. Microbial characteristics of Pecorino processed cheese spreads. Lait 79 (1999) 607-613
201. Paquet A., and Kaláb M. Amino acid composition and structure of cheese baked as Pizza ingredient in conventional and microwave ovens. Food Microstruct. 7 (1988) 93-103
202. Park J.N., Lee K.T., and Yu J.H. The effect of emulsifying salts on the texture and flavour of block processed cheese made with ultrafiltered cheese base. Korean J. Dairy Sci. 14 (1992) 234-249
203. Patocka J., and Jelen P. Enzymatic lactose hydrolysis for prevention of lactose crystallization in a whey spread. J. Food Sci. 53 (1988) 1370-1372
204. Phillips M.C. Protein conformation at liquid interfaces and its role in stabilizing emulsions and foams. Food Technol. 35 1 (1981) 50-57
205. Phillips G.O., Wedlock D.J., and Williams P.A. Gums and Stabilizers for the food Industry 3 (1985), Elsevier Applied Science Publishers, Cork
206. Piergiovanni L., de Nono I., Fava P., and Schiraldi A. Nonenzymatic browning in processed cheeses. Kinetics of the Maillard reaction during processing and storage. Ital. J. Food Sci. 1 (1989) 11-20
207. Plockova M., Stepanek M., Demnerova K., Curda L., and Svirakova E. Effect of Nisin for improvement in shelf-life and quality of processed cheese. Adv. Food Sci. 18 (1996) 78-83
208. Pluta A., Ziarno M., and Smolinska A. The possibility of using hydrocolloids in processed cheese production. Przemysl Spozywczy 54 5 (2000) 42-44
209. German Federal Republic Patent Application DE 100 26 776 Al. Polkowski R. Processed cheese with holes (2002)
210. 1447. Pommert J.F., Klaebe A., Perie J., Lebugle A., and Puech J. Observation and analysis of crystalline phases in processed cheese. J. Food Sci. 53 (1988) 1367-1369
211. Price W.V., and Bush M.G. The process cheese industry: a review. 1. Industrial growth and problems. J. Milk Food Technol. 37 (1974) 135-152
212. Price W.V., and Bush M.G. The process cheese industry: a review. II. Research and development. J. Milk Food Technol. 37 (1974) 179-198
213. Rajkowski K.T., Schultz F., Negron F., and Dicello A. Effect of water activity on the growth of Staphylococus aureus at meat-cheese interfaces. J. Food Safety 14 (1994) 219-227
214. Rayan A.A., Kaláb M., and Ernstrom C.A. Microstructure and rheology of process cheese. Scanning Electron Microsc. III (1980) 635-643
215. Roberts R.F., and Zottola E.A. Shelf-life of pasteurized processed cheese spreads made from Cheddar cheese manufactured with a nisin-producing starter culture. J. Dairy Sci. 76 (1993) 1829-1836
216. Roesler H. Verhalten der Polyphosphate in Scbmelzkäse. Milchwissenschaft 21 (1966) 104-107
217. Rudan M.A., and Barbano D.M. A dynamic model for melting and browning of Mozzarella cheese during pizza baking. Aust. J. Dairy Technol. 53 (1998) 95-97
218. Rüegg M., and Blanc B. Electron microscopical study of curd and cheese. Schweiz. Milchwirt. Forschung 1 (1972) 1-8
219. Rüegg M., and Blanc B. Influence of water activity on the manufacture and aging of cheese. In: Rockland L.B., and Stewart G.F. (Eds). Water Activity, Influences on Food Quality (1981), Academic Press, London 791-811
220. Rüegg M., and Blanc B. The size distribution and shape of curd granules in traditional Swiss hard and semi-hard cheeses. Food Microstruct. 6 (1987) 35-46
221. Rüegg M., Moor U., and Schneider J. On the size distribution and shape of the curd granules in Emmental cheese. Schweiz. Michwiss. Forschung 14 (1985) 3-7
222. Russell N.J., and Gould G.W. Factors affecting growth and survival. In: Russell N.J., and Gould G.W. (Eds). Food Preservatives (1991), Blackie and Son Ltd., New York 13-21
223. Ryser E.T., and Marth E.H. Survival of Listeria monocytogenes in cold-pack cheese food during refrigerated storage. J. Food Prot. 51 (1988) 615-621
224. Salam A.E. Texture of processed cheese related with their fat and dry matter contents. Alexandria Sci. Exchange 9 1 (1988) 45-52
225. Savello P.A., Ernstrom C.A., and Kaláb M. Microstructure and meltability of model process cheese ade with rennet and acid casein. J. Dairy Sci. 72 (1989) 1-11
226. Schär W., and Bosset J.O. Chemical and physico-chemical changes in processed cheese and ready-made fondue during storage. A review. Lebensm. Wissen. Technol. 35 (2002) 15-20
227. Scharf Jr. L.G. The use of phosphates in cheese processing. In: Deman J.M., and Melnychyn P. (Eds). Phosphates in Food Processing (1971), The AVI Publishing Company, Inc., Glasgow and London 120-157
228. Scharf Jr. L.G., and Kichline T.P. Effect of phosphorus and pH on type and extent of crystal formation in process cheese. J. Dairy Sci. 51 (1968) 853-857
229. Scharf Jr. L.G., and Kichline T.P. Properties and chemical characterization of a "bloom" on process cheese slices. Food Technol. 23 (1969) 127-129
230. Scharf Jr. L.G., and Michnick M.J. In situ identification of crystals on process cheese by X-ray diffraction. J. Dairy Sci. 50 (1967) 1989-1991
231. United States Patent 3, 962, 483. Schulz M.E. Preparation of melt-resistant processed cheese (1976)
232. Shaw M. Cheese substitutes, threat or opportunity. J. Soc. Dairy Technol. 37 (1984) 27-31
233. Shimp L.A. Process cheese principles. Food Technol. 39 5 (1985) 63-69
234. Eur. Patent Application EP 0 755 630 Al, EP 95-111932 (19950728). Simbuerger S., Wolhschoon A.F., Kempter K., Rose M., and Marder U. Acidified ultrafiltration concentrates as raw material for the production of processed cheese (1997), Kraft Jacobs Suchard R&D, Inc., Westport, CT
235. Special Issue 9501. Singh H. Heat-induced changes in casein, including interactions with whey proteins. In: Fox P.F. (Ed). Heat Induced Changes in Milk. 2nd edn (1995), International Dairy Federation 86-104
236. Sinha R.N., and Sinha P.R. Volatile and nonvolatile acids produced by Clostridium sporogenes isolated from processed cheese. J. Food Sci. Technol. India 25 (1988) 101-102
237. Somers E.B., and Taylor S.E. Antibotulinal effectiveness of nisin in pasteurized processed cheese spreads. J. Food Prot. 50 (1987) 842-848
238. Sood V.K., and Kosikowski F.V. Process Cheddar cheese from plain and enzyme treated retentates. J. Dairy Sci. 62 (1979) 1713-1718
239. Sood S.M., Gaind D.K., and Dewan R.K. Correlation between micelle solvation and calcium content. NZ J. Dairy Sci. Technol. 14 (1979) 32-34
240. Sørensen H.H. The World Market for Cheese. Bulletin 326. 4th edn (1997), International Dairy Federation, Brussels 3-46
241. Stanier R.Y., Adelberg E.A., and Ingraham J.L. General Microbiology. 4th edn (1981), The Macmillan Press Ltd, Brussels 27-35
242. Steffen C., Eberhard P., Bosset J.O., and Rüegg M. Swiss-type varieties. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology. Vol. 2. Major Cheese Groups. 2nd edn (1993), Chapman & Hall, London 83-110
243. Suarez-Solis V., Cardoso F., Imiguez C., Ortega O., Cabrera M.C., Ortega A., and Real E. Cheese substitute for pizza. Alimentaria 260 (1995) 101-102
244. PCT Int. Patent Application WO 01/64042 Al. Subak J., and Petranin G. Cheese- and milk protein-based food product and the method for its preparation (2001)
245. Sugimoto I., Sato Y., and Umemoto Y. Hydrolysis of phosphatidyl ethanolamine by cell fractions of Streptococcuslactis. Agric. Biol. Chem. 47 (1983) 1201-1206
246. Sukhinina S.Y., Selyatitskaya V.G., Palchikova N.A., Shorin Y.P., Poznyakovskii V.M., and Bondarev G.I. Efficiency of processed cheese enriched by iodine in prevention of goitre. Voprosy-Pitaniya 1 (1997) 21-23
247. (Abstract). Sutheerawattananonda M., and Bastian E.D. Quantitative evaluation of fat distribution in process and natural cheese using flourescence imaging. J Dairy Sci. 78 Suppl. 1 (1995) 129
248. Sutheerawattananonda M., and Bastian E.D. Monitoring process cheese meltability using dynamic stress rheometry. J. Text. Stud. 29 (1998) 169-183
249. Sutherland B.J. New cheese products as food ingredients. CSIRO- Food Res. Quarterly. 51 (1991) 114-119
250. Swenson B.J., Wendorff W.L., and Lindsay R.C. Effects of ingredients on the functionality of fat-free process cheese spreads. J. Food Sci. 65 (2000) 822-825
251. Swiatek A. Einfluβ der Art und Menge des Schmelzsalzes auf die Konsistenz von schmelzkäse. Milchwissenschaft 19 (1964) 409-413
252. Tamime A.Y., Kaláb M., Davies G., and Younis M.F. Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base. Food Struct. 9 (1990) 23-37
253. Tamime A.Y., Younis M.F., and Davies G. Production of processed cheese using Cheddar cheese and cheese base. 2. Production of a cheese base from skim milk powder. Milchwissenschaft 46 (1991) 495-499
254. Tanaka N., Goepfert J.M., Traisman E., and Hoffbeck W.M. A challenge of pasteurized process cheese spread with Clostridium botulinum spores. J. Food Prot. 42 (1979) 787-789
255. Tanaka N., Traisman E., Plantinga P., Finn L., Flom W., Meske L., and Guggisberg J. Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spread. J. Food Prot. 49 (1986) 526-531
256. Taneya S., Kimura T., Izutsu T., and Buchheim W. The submicroscopic structure of processed cheese with different melting properties. Milchwissenschaft 35 (1980) 479-481
257. Taneya S., Izutsu T., Kimura T., and Shioya T. Structure and rheology of string cheese. Food Struct. 11 (1992) 61-71
258. Taranto M.V., and Yang C.S.T. Morphological and textural characterization of soybean Mozzarella cheese analogs. Scanning Microsc. 3 (1981) 483-492
259. No. 88. Tatsumi K., Nishiya T., Yamamota H., Ido K., Hanawa N., Itoh K., and Tamaki K. Functional properties of cheese cooked without emulsifying salts in a twin screw extruder. Cited from Dairy Sci. Abstr. 52, 163. Reports of Research Laboratory, Snow Brand Milk Products Co. (1989) 73-90
260. Tatsumi K., Nishiya T., Ido K., and Kawanishi G. Effects of heat treatment on the meltability of processed cheese. J. Jpn. Soc. Food Sci. Technol. 38 (1991) 102-106
261. Templeton H.L., and Sommer N.H. Studies on the mulsifying salts used in processed cheese. J. Dairy Sci. 19 (1936) 561-572
262. Ter Steeg P.F., Cuppers H.G.A.M., Hellemons J.C., and Rijke G. Growth of Clostridium botulinum in process cheese products. I. Data acquisition for modeling the influence of pH, sodium chloride, emulsifying salts, fat drytemperature. J. Food Prot. 58 (1995) 1091-1099
263. Thapa T.B., and Gupta V.K. Changes in sensoric and rheological characteristics during storage of processed cheese foods prepared with added whey protein concentrates. Indian J. Dairy Sci. 45 (1992) 140-145
264. Thierry A., Salvat-Brunaud D., Madec M.-M., Michel F., and Maubois J.-L. Affinage de l'Emmental, dynamique des populations bactériennes et évolution de la composition de la phase aquese. Lait 78 (1998) 521-542
265. Thomas M.A. Use of calcium co-precipitates in processed cheese. Aust. J. Dairy Technol. 25 (1970) 23-26
266. Thomas M.A. The Processed Cheese Industry (1977), Department of Agriculture, London
267. Thomas M.A., and Hyde K.A. The Manufacture of Processed Cheese - A Working Manual. Bulletin D40 (1972), Division of Dairying, New South Wales Department of Agriculture, Sydney
268. Thomas M.A., Newell G., Abad G.A., and Turner A.D. Effect of emulsifying salts on objective and subjective properties of processed cheese. J. Food Sci. 45 (1980) 458-466
269. Tunick M.H., and Shieh J.J. Rheology of reduced-fat Mozzarella. In: Malin E.L., and Tunick M.H. (Eds). Chemistry of Structure-Function Relation ships in Cheese (1995), Plenum Press, Sydney 7-19
270. Tunick M.H., Mackey K.L., Shieh J.J., Smith P.W., Cooke P., and Malin E.L. Rheology and microstructure of low-fat Mozzarella cheese prepared from homogenized milk. Int. Dairy J. 3 (1993) 649-662
271. Uhlmann G., Klostermeyer H., and Merkenich K. Kristallisationserscheinungen in Schmelzkäseprodukten-I. Phänomen und Ursachen. Milchwissenschaft 38 (1983) 582-585
272. van Hooydonk A.C.M., Hagedoorn H.G., and Boerrigter I.J. pH-induced physico-chemical changes of casein micelles in milk and their on renneting. 1. Effect of acidification on phsico-chemical properties. Neth. Milk Dairy J. 40 (1986) 281-296
273. van Vliet T., and Dentener-Kikkert A. Influence of the composition of the milk fat globule membrane on the rheological properties of acid milk gels. Neth. Milk Dairy J. 35 (1982) 261-265
274. van Wazer J.R. Chemistry of the phosphates and condensed phosphates. In: Deman J.M., and Melnychyn P. (Eds). Phosphates in Food Processing (1971), The AVI Publishing Company, Inc., New York 1-23
275. Wagner M.K. Phosphates as antibotulinal agents in cured meats, a review. J. Food Prot. 49 (1986) 482-487
276. Wagner K.H., and Wagner-Hering E. Qualitätsmerkmale des Schmelzkäses - praktische Erfahrungen und wissenschaftliche Erkenntnisse. Milchwissenschaft 36 (1981) 744-747
277. Walstra P., and Jenness R. Dairy Chemistry and Physics (1984), John Wiley & Sons, Westport, CT
278. Walstra P., and van Vliet T. The physical chemistry of curd making. Neth. Milk Dairy J. 40 (1986) 241-259
279. Walstra P., Noomen A., and Geurts T.J. Dutch-type varieties. In: Fox P.F. (Ed). Cheese: Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups. 2nd edn (1993), Chapman & Hall, New York 39-82
280. Warburton D.W., Peterkin P.I., and Weiss K.F. A survey of the microbiological quality of processed cheese products. J. Food Prot. 49 (1986) 229-230
281. Washam C.J., Kerr T.J., Hurst V.J., and Rigsby W.E. A scanning electron microscopy study of crystalline structures on commercial cheese. Dev. Ind. Microbiol. 26 (1985) 749-761
282. Yang C.S.T., and Taranto M.V. Textural properties of Mozzarella cheese analogs manufactured from soyabeans. J. Food Sci. 47 (1982) 906-910
283. Yang C.S.T., Taranto M.V., and Cheryan M. Optimization of textural and morphological properties of a soy-gelatin Mozzarella cheese analogue. J. Food Process. Preserv. 7 (1983) 41-64
284. Yiu S.H. A fluorescence microscopic study of cheese. Food Microstruct. 4 (1985) 99-108
285. Younis M.F., Tamime A.Y., Davies G., Hunter E.A., and Abd-El-Hady S.M. Production of processed cheese using Cheddar cheese and cheese base. 5. Rheological properties. Milchwissenschaft 46 (1991) 701-705
286. Yun J.J., Kiely L.J., Kindstedt P.S., and Barbano D.M. Mozzarella cheese: Impact of coagulant type on functional properties. J. Dairy Sci. 76 (1993) 3657-3663
287. Zehren V.L., and Nusbaum D.D. Process Cheese (1992), Cheese Reporter Publishing Company, Inc., London
288. Zhang D., and Mahoney A.W. Iron fortification of process Cheddar cheese. J. Dairy Sci. 74 (1991) 353-358
289. ZMP. ZMP Review Dairy 2001, Germany, European Union, World (2001), ZMP Zentral Markt- und Preisberichtstelle GmbH, Madison, WI
290. Zottola E.A., Yezzi T.L., Ajao D.B., and Roberts R.F. Utilization of Cheddar cheese containing nisin as an antimicrobial agent in other foods. Int. J. Food Microbiol. 24 (1994) 227-238
291. Zuber F., Megard D., and Cheftel J.C. Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking, production of processed cheeses. Int. J. Food Sci. Technol. 22 (1987) 607-626