Preparation and characterization of milk protein films and their application for packaging of Cheddar cheese

Journal of Food Science and Technology

Volumn 51, Issue 12, 2014, Pages 3767-3775

  Wagh, Y R ^a   Pushpadass, Heartwin A ^a   Emerald, F Magdaline Eljeeva ^a   Nath, B Surendra ^a  

^a NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Casein; Cheddar cheese; Edible packaging; Film properties; Whey protein concentrate

Indexed keywords

BIOMOLECULES; CASEIN; DAIRIES; FILM THICKNESS; GLYCEROL; MOISTURE; OXYGEN; OXYGEN PERMEABLE MEMBRANES; PLASTICIZERS; PROTEINS; REINFORCED PLASTICS; TENSILE STRAIN; TENSILE STRENGTH; WATER VAPOR;

CHEDDAR CHEESE; FILM PROPERTIES; MOISTURE SORPTION ISOTHERMS; MOISTURE SORPTION PROPERTIES; ORGANOLEPTIC QUALITY; OXYGEN PERMEABILITY; WATER VAPOUR PERMEABILITIES (WVP); WHEY PROTEIN CONCENTRATE;

FILM PREPARATION;

EID: 84916943774     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0916-4     Document Type: Article

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