Quality of processed cheddar cheese as a function of emulsifying salt replaced by κ-Carrageenan

International Journal of Food Properties

Volumn 19, Issue 8, 2015, Pages 1874-1883

  Ahmad, Shabbir ^a   Butt, Masood Sadiq ^a   Pasha, Imran ^a   Sameen, Aysha ^a  

^a UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Emulsifying salts; Hydrocolloid; Meltability; Processed cheddar cheese; Textural properties; Carrageenan

Indexed keywords

COLLOIDS; SALTS; SODIUM COMPOUNDS;

CARRAGEENANS; CHEDDAR CHEESE; HYDROCOLLOID; MELTABILITY; TEXTURAL PROPERTIES;

EMULSIFICATION;

EID: 84984878681     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1085396     Document Type: Article

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