The quality and commercial value of cheese are primarily determined by its physico-
chemical properties (eg, melt, stretch, flow, and color), specific sensory attributes (eg, flavor …

The focus of the global cheese industry on accessing new markets for cheese is currently
driving a greater need for innovation in cheese products. Research to date suggests that, for …

The aim of this study was to understand the effect of emulsion and protein incorporation on
the structural and melting properties of starch gels designed as model systems for specific …

The present study aimed to investigate changes of physicochemical and functional
properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) …

The relationships between chemical, textural, rheological and microstructural properties of
low fat mozzarella cheese incorporated with different ratios of inulin/kefiran mixture were …

In the past, cheese was produced on a small scale on farms; today, it is produced on a
global level, either for consumption as a food on its own or as a food ingredient. In this …

Sažetak Mozzarella cheese stretching is a thermomechanical treatment influenced by
factors such as pH, acidity, stretching time and temperature. The aim of this minireview is to …

In the food industry, thermal treatments are generally an essential step to increase the shelf
life of the products. This is especially true for milk and dairy products in which heat …

Waxy rice starch, sodium carboxymethyl cellulose (CMC) and glutamine transaminase (TG)
were used in mozzarella cheese as texturizers and crosslinking agents. The effects of waxy …

The aim of this study was to characterize the texture profile and meltability of pizza-style
cheeses made from goat's milk and to determine their thermophysical parameters and …