scholarly journals Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

2016 ◽  
Vol 53 (2) ◽  
pp. 996-1003 ◽  
Author(s):  
Sheida Ehsannia ◽  
Mohammad Reza Sanjabi
Keyword(s):  
Refrigerated Storage ◽  
Processed Cheese ◽  
Cheese Analogues ◽  
Emulsifying Salts

scholarly journals Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

2010 ◽  
Vol 20 (5) ◽  
pp. 336-343 ◽  
Author(s):  
Michaela Černíková ◽  
František Buňka ◽  
Matej Pospiech ◽  
Bohuslava Tremlová ◽  
Kristýna Hladká ◽  
...  
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts ◽  
Cheese Production

Processed Cheese Analogues Incorporating Fat-Substitutes 2. Rheology, Sensory Perception of Texture and Microstructure

LWT ◽  
1999 ◽  
Vol 32 (1) ◽  
pp. 50-59 ◽  
Author(s):  
A.Y. Tamime ◽  
D.D. Muir ◽  
M.E. Shenana ◽  
M. Kalab ◽  
A.H. Dawood
Keyword(s):  
Sensory Perception ◽  
Processed Cheese ◽  
Fat Substitutes ◽  
Cheese Analogues

RHEOLOGICAL AND MICROSTRUCTURAL CHARACTERISTICS OF MODEL PROCESSED CHEESE ANALOGUES

2001 ◽  
Vol 32 (5-6) ◽  
pp. 349-373 ◽  
Author(s):  
R.B. PEREIRA ◽  
R.J. BENNETT ◽  
Y. HEMAR ◽  
O.H. CAMPANELLA
Keyword(s):  
Microstructural Characteristics ◽  
Processed Cheese ◽  
Cheese Analogues

Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

2018 ◽  
Vol 71 (3) ◽  
pp. 717-722 ◽  
Author(s):  
Eduardo B Nogueira ◽  
Bruno R C Costa-Lima ◽  
Fernanda Torres ◽  
Ana Victoria Regazone ◽  
Lilian Melo ◽  
...  
Keyword(s):  
Physicochemical Parameters ◽  
Processed Cheese ◽  
Low Sodium ◽  
Emulsifying Salts
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