Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese

Journal of Dairy Science

Volumn 99, Issue 9, 2016, Pages 6983-6994

  Shirashoji, N ^a,b,c   Aoyagi, H ^b   Jaeggi, J J ^c   Lucey, J A ^c  

^a MORINAGA MILK INDUSTRY CO LTD   (Japan)

^b UNIVERSITY OF TSUKUBA   (Japan)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

emulsifying salt; meltability; texture

Indexed keywords

CASEIN; MILK PROTEIN;

ANIMAL; CHEESE; CHEMISTRY; COOKING; FLOW KINETICS; FOOD HANDLING; PH;

ANIMALS; CASEINS; CHEESE; COOKING; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; RHEOLOGY;

EID: 84978888861     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-10968     Document Type: Article

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