The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

International Dairy Journal

Volumn 29, Issue 1, 2013, Pages 1-7

  Buňka, František ^a   Doudová, Lucie ^b   Weiserová, Eva ^a   Kuchař, Dalibor ^c   Ponížil, Petr ^a   Začalová, Dominika ^a   Nagyová, Gabriela ^a   Pachlová, Vendula ^a   Michálek, Jaroslav ^b,d  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b UNIVERSITY OF DEFENCE   (Czech Republic)

^c PLC ^*  (Czech Republic)

^d BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

Author keywords

[No Author keywords available]

Indexed keywords

DI-SODIUM HYDROGEN PHOSPHATE; DIPHOSPHATES; DRY MATTER CONTENT; FAT IN DRY MATTERS; GENERAL TRENDS; POLYPHOSPHATES; PROCESSED CHEESE; SALT COMPOSITION; SODIUM SALT; STORAGE PERIODS; TERNARY MIXTURES; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES;

EMULSIFICATION; HYDROGEN; MIXTURES; SALTS;

CHEESES;

EID: 84871779833     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.09.006     Document Type: Article

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