Modification of the textural and rheological properties of cream cheese using thermosonicated milk

Journal of Food Engineering

Volumn 168, Issue , 2016, Pages 223-230

  Almanza Rubio, José L ^a   Gutiérrez Méndez, Nestor ^a   Leal Ramos, Martha Y ^a   Sepulveda, David ^b   Salmeron, Ivan ^a  

^a UNIVERSIDAD AUTÓNOMA DE CHIHUAHUA   (Mexico)

^b CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Cream cheese; Rheology; Texture; Thermal stability; Thermosonication

Indexed keywords

OILS AND FATS; TEXTURES; THERMODYNAMIC STABILITY; ULTRASONICS;

CREAM CHEESE; DAIRY INDUSTRY; FAT CONTENTS; MILK FAT GLOBULES; RHEOLOGICAL PROPERTY; THERMO SONICATIONS; ULTRASOUND POWER;

RHEOLOGY;

EID: 84939167658     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.002     Document Type: Article

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