The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

International Dairy Journal

Volumn 44, Issue , 2015, Pages 37-43

  Salek, Richardos Nikolaos ^a   Černíková, Michaela ^a   Nagyová, Gabriela ^a   Kuchař, Dalibor ^b   Bačová, Helena ^a   Minarčíková, Lucie ^a   Buňka, František ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b Department of Research and Development Fosfa ^*  (Czech Republic)

Author keywords

Citrates; Emulsifying salts; Phosphates; Processed cheese; Textural properties

Indexed keywords

EMULSIFICATION; HARDNESS; MIXTURES; PHOSPHATES; SALTS;

ABSOLUTE VALUES; CITRATES; DI-SODIUM HYDROGEN PHOSPHATE; PROCESSED CHEESE; STORAGE PERIODS; TERNARY MIXTURES; TEXTURAL PROPERTIES; TRI-SODIUM CITRATES;

BINARY MIXTURES;

EID: 84922348878     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2014.12.009     Document Type: Article

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