Effect of modified whey proteins on texture and sensory quality of processed cheese

Czech Journal of Food Sciences

Volumn 31, Issue 6, 2013, Pages 553-558

  Mihulová, Miroslava ^a   Vejlupková, Marta ^a   Hanušová, Jana ^a   Štětina, Jiří ^a   Panovská, Zdeňka ^a  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

Author keywords

Cheesemaking; Flavour; Rheology; TPA; Whey protein hydrolysate

Indexed keywords

ADHESIVES; ELASTICITY; EMULSIFICATION; ENZYMATIC HYDROLYSIS; FLAVORS; HARDNESS; POTABLE WATER; RHEOLOGY; SENSORY ANALYSIS; TEXTURES; WATER HARDNESS;

CHEESE-MAKING; DESCRIPTIVE QUANTITATIVE ANALYSIS; DYNAMIC OSCILLATIONS; HYDROPHOBIC PEPTIDES; NUTRITIONAL BENEFITS; PROTEIN CONCENTRATIONS; TEXTURE PROFILE ANALYSIS; WHEY PROTEIN HYDROLYSATES;

QUALITY CONTROL;

EID: 84889569552     PISSN: 12121800     EISSN: None     Source Type: Journal    
DOI: 10.17221/522/2012-cjfs     Document Type: Article

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