Effect of increasing the protein-to-fat ratio and reducing fat content on the chemical and physical properties of processed cheese product

Journal of Dairy Science

Volumn 96, Issue 11, 2013, Pages 6830-6839

  Guinee, T P ^a   O'Callaghan, D J ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Fat; Processed cheese; Rheology

Indexed keywords

FAT INTAKE; MILK PROTEIN; SODIUM CHLORIDE; WATER;

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; FAT INTAKE; FOOD HANDLING; MILK; PH; STANDARDS;

ANIMALS; CHEESE; DIETARY FATS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK; MILK PROTEINS; SODIUM CHLORIDE; WATER;

EID: 84886236924     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-6685     Document Type: Article

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