Effects of Natural Cheese Characteristics and Processing Conditions on Rheology and texture: The Functionality of Cheese Components in the Manufacture of Processed Cheese

Processed Cheese and Analogues

Volumn , Issue , 2011, Pages 81-109

  Guinee, T P ^a  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Calcium and protein contents retail samples of cheese varieties; Effects of natural cheese characteristics on rheology and texture; Effects of natural cheese characteristics on PCPs; Ingredient specifications, processed cheese products Codex alimentarius; Microstructure of PCPs emulsion of discrete rounded fat droplets of varying sizes; PCPs, composites, heating and shearing natural cheeses, water, ES and milk proteins; Principles of processed cheese manufacture; Processed cheese manufacture conversion of insoluble cheese protein; Processed cheese products (PCPs), cheese based foods comminuting, blending and melting natural cheeses; Protein in acid curd cheeses insoluble casein, or casein whey protein aggregates

Indexed keywords

EID: 84886005328     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781444341850.ch3     Document Type: Chapter

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