Casein hydration and fat emulsification during manufacture of imitation cheese, and effects of emulsifying salts reduction

Journal of Food Engineering

Volumn 103, Issue 2, 2011, Pages 179-187

  El Bakry, M ^a   Duggan, E ^a   O'Riordan, E D ^a   O'Sullivan, M ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Casein emulsification; Casein hydration; Emulsifying salts; Farinograph; Imitation cheese; Torque measurement

Indexed keywords

ADDED WATER; EMULSIFYING SALTS; FARINOGRAPH; FARINOGRAPHS; IMITATION CHEESE; MANUFACTURING STAGES; MATRIX; MIXING TIME; WATER UPTAKE;

CASEIN; HYDRATES; HYDRATION; MANUFACTURE; SALTS; TORQUE; TORQUE MEASUREMENT;

EMULSIFICATION;

EID: 78649481753     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.10.014     Document Type: Article

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