Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

Journal of Dairy Science

Volumn 100, Issue 6, 2017, Pages 4300-4307

  Černíková, Michaela ^a   Nebesářová, Jana ^b   Salek, Richardos Nikolaos ^a   Řiháčková, Lada ^a   Buňka, František ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b INSTITUTE OF PARASITOLOGY   (Czech Republic)

Author keywords

processed cheese; rheology; scanning electron microscopy; texture

Indexed keywords

GLYCOLIPID; GLYCOPROTEIN; MILK FAT GLOBULE;

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; ELASTICITY; FOOD HANDLING; SCANNING ELECTRON MICROSCOPY; VISCOSITY;

ANIMALS; CHEESE; ELASTICITY; FOOD HANDLING; GLYCOLIPIDS; GLYCOPROTEINS; MICROSCOPY, ELECTRON, SCANNING; VISCOSITY;

EID: 85017118330     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-12120     Document Type: Article

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