Emulsifying salt increase stability of cheese emulsions during holding

LWT

Volumn 62, Issue 1, 2015, Pages 362-365

  Hougaard, Anni B ^a   Sijbrandij, Anna G ^a,b   Varming, Camilla ^a   Ardö, Ylva ^a   Ipsen, Richard ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Cheese emulsion; Cheese powder; Emulsifying salt; Stability

Indexed keywords

CONVERGENCE OF NUMERICAL METHODS; DAIRIES; OSTWALD RIPENING; SALTS; SODIUM COMPOUNDS; STABILITY;

CENTRIFUGATION METHODS; CHEESE POWDER; HOLDING TIME; MODEL CHEESE;

EMULSIFICATION;

EID: 84923215192     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.006     Document Type: Article

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