Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts

2010 ◽  
Vol 75 (1) ◽  
pp. C113-C120 ◽  
Author(s):  
Clarissa R. Cunha ◽  
Walkiria H. Viotto
Keyword(s):  
Functional Properties ◽  
Processed Cheese ◽  
Sensory Acceptance ◽  
Emulsifying Salts

scholarly journals Effects of emulsifying salts and heating conditions on functional properties and texture-profile of processed cheese.

1989 ◽  
Vol 36 (12) ◽  
pp. 986-992
Author(s):  
Kiyoshi TATSUMI ◽  
Tsuguaki NISHIYA ◽  
Kazuo IDO ◽  
Naoyuki HANAWA ◽  
Kimie TAMAKI
Keyword(s):  
Functional Properties ◽  
Processed Cheese ◽  
Texture Profile ◽  
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

Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

2012 ◽  
Vol 66 (1) ◽  
pp. 54-62 ◽  
Author(s):  
Clarissa R Cunha ◽  
Renato Grimaldi ◽  
Maria Regina Alcântara ◽  
Walkiria H Viotto
Keyword(s):  
Functional Properties ◽  
Sensory Acceptance

Effect of Proteolysis and Calcium Equilibrium on Functional Properties of Natural Cheddar Cheese during Ripening and the Resultant Processed Cheese

2011 ◽  
Vol 76 (3) ◽  
pp. E248-E253 ◽  
Author(s):  
Fang Wang ◽  
Xiaoying Zhang ◽  
Jie Luo ◽  
Huiyuan Guo ◽  
Steve S. Zeng ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cheddar Cheese ◽  
Processed Cheese

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

Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties

2010 ◽  
Vol 100 (4) ◽  
pp. 596-603 ◽  
Author(s):  
M. El-Bakry ◽  
E. Duggan ◽  
E.D. O’Riordan ◽  
M. O’Sullivan
Keyword(s):  
Functional Properties ◽  
Imitation Cheese ◽  
Emulsifying Salts

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

2015 ◽  
Vol 44 ◽  
pp. 37-43 ◽  
Author(s):  
Richardos Nikolaos Salek ◽  
Michaela Černíková ◽  
Gabriela Nagyová ◽  
Dalibor Kuchař ◽  
Helena Bačová ◽  
...  
Keyword(s):  
Textural Properties ◽  
Ternary Mixtures ◽  
Processed Cheese ◽  
Emulsifying Salts

scholarly journals Studies on the Emulsifying Salts Used in Processed Cheese

1936 ◽  
Vol 19 (8) ◽  
pp. 561-572 ◽  
Author(s):  
Hugh L. Templeton ◽  
H.H. Sommer
Keyword(s):  
Processed Cheese ◽  
Emulsifying Salts
Sign in / Sign up

Export Citation Format

Share Document