Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

Dairy Science and Technology

Volumn 93, Issue 1, 2013, Pages 45-62

  Cooke, Darren R ^a   Khosrowshahi, Asghar ^b   McSweeney, Paul L H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b URMIA UNIVERSITY   (Iran)

Author keywords

Cheddar cheese; Fat replacers; Gum tragacanth; Texture profile analysis

Indexed keywords

MOISTURE; TEXTURES;

CHEDDAR CHEESE; FUNCTIONAL PROPERTIES; GUM TRAGACANTHS; LATE RIPENING; OSCILLATORY RHEOLOGIES; SENSORY PROPERTIES; SMALL AMPLITUDE; TEXTURE PROFILE ANALYSIS;

DAIRIES;

EID: 84873688851     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0088-z     Document Type: Article

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