Effect of fat and protein-in-water concentrations on the properties of model processed cheese

International Dairy Journal

Volumn 50, Issue , 2015, Pages 15-23

  Lee, Siew Kim ^a,b   Klostermeyer, Henning ^a   Anema, Skelte G ^a,b  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b FONTERRA RESEARCH CENTRE   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION;

CONCENTRATED LIQUIDS; FAT CONCENTRATIONS; MICROSTRUCTURAL IMAGES; PROCESSED CHEESE; RHEOLOGICAL PROPERTY; TOTAL PROTEIN; WATER CONCENTRATIONS; WEAK GEL;

PROTEINS;

EID: 84934760535     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2015.06.001     Document Type: Article

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