Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese

Dairy Science and Technology

Volumn 91, Issue 6, 2011, Pages 739-758

  Ong, Lydia ^a,b   Dagastine, Raymond R ^a   Auty, Mark A E ^c   Kentish, Sandra E ^a   Gras, Sally L ^a,b  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

^c TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cheddar cheese; Confocal; Fat retention; Microstructure

Indexed keywords

CASEIN MICELLES; CHEDDAR CHEESE; CHEESE-MAKING PROCESS; COAGULATION TEMPERATURE; CONFOCAL; CONFOCAL LASER SCANNING MICROSCOPY; FAT IN DRY MATTERS; FAT RETENTION; INHERENT VALUE; IONIC INTERACTION; MILK COAGULATION; MILK FATS; PROTEIN NETWORK;

CASEIN; COAGULATION; CONFOCAL MICROSCOPY; GELS; MICELLES; MICROSTRUCTURE; OILS AND FATS; PROTEINS;

CHEESES;

EID: 84856714892     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-011-0033-6     Document Type: Article

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