Thermo-physical properties of semi-hard cheese made with different fat fractions: Influence of melting point and fat globule size

International Dairy Journal

Volumn 30, Issue 2, 2013, Pages 79-87

  Schenkel, Philipp ^a,b   Samudrala, Ravi ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b NOT AVAILABLE   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

COMPRESSIVE STRENGTH; EMULSIFICATION; MELTING POINT; PHYSICAL PROPERTIES;

BUTTER OIL; FAT GLOBULES; FLOWABILITY; MILK FATS; SEMI-HARD CHEESE; THERMO-PHYSICAL PROPERTY;

DAIRIES;

EID: 84873907339     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.11.014     Document Type: Article

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