Effects of Fat Reduction on the Stability, Microstructure, Rheological and Color Characteristics of White-Brined Cheese Emulsion with Different Emulsifying Salt Amounts

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems...

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Detalles Bibliográficos
Autores principales: Urgu, Müge, Unluturk, Sevcan, Koca, Nurcan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238028/
https://www.ncbi.nlm.nih.gov/pubmed/30479495
http://dx.doi.org/10.5851/kosfa.2018.e8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6238028/
https://www.ncbi.nlm.nih.gov/pubmed/30479495
http://dx.doi.org/10.5851/kosfa.2018.e8

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