Process cheese: Scientific and technological aspects—A review
R Kapoor, LE Metzger - … Reviews in Food Science and Food …, 2008 - Wiley Online Library
Process cheese is produced by blending natural cheese in the presence of emulsifying salts
and other dairy and nondairy ingredients followed by heating and continuous mixing to form …
and other dairy and nondairy ingredients followed by heating and continuous mixing to form …
[HTML][HTML] A review on the effect of calcium sequestering salts on casein micelles: From model milk protein systems to processed cheese
GK Deshwal, LG Gómez-Mascaraque, M Fenelon… - Molecules, 2023 - mdpi.com
Phosphates and citrates are calcium sequestering salts (CSS) most commonly used in the
manufacture of processed cheese, either singly or in mixtures. Caseins are the main …
manufacture of processed cheese, either singly or in mixtures. Caseins are the main …
Pasteurized processed cheese and substitute/imitation cheese products
TP Guinee, M Carić, M Kalab - Cheese: chemistry, physics and …, 2004 - Elsevier
The products in this group differ from natural cheeses in that they are not made directly from
milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural …
milk (or dehydrated milk), but rather from various ingredients such as skim milk, natural …
[HTML][HTML] Effects of emulsifying salts on the turbidity and calcium-phosphate–protein interactions in casein micelles
R Mizuno, JA Lucey - Journal of Dairy Science, 2005 - Elsevier
Influence of emulsifying salts (ES) on some physical properties of casein micelles was
investigated. A reconstituted milk protein concentrate (MPC) solution (5% wt/wt) was used as …
investigated. A reconstituted milk protein concentrate (MPC) solution (5% wt/wt) was used as …
Optimization and characterization of prebiotic concentration of edible films containing Bifidobacterium animalis subsp. lactis BB-12® and its application to block type …
The optimum inulin (IN) and fructooligosaccharide (FOS) concentration in sodium caseinate-
based edible films containing Bifidobacterium animalis subsp. lactis BB-12® was studied …
based edible films containing Bifidobacterium animalis subsp. lactis BB-12® was studied …
Analysing cheese microstructure: A review of recent developments
M El-Bakry, J Sheehan - Journal of Food Engineering, 2014 - Elsevier
Cheese is a versatile nutrient-dense dairy product and it is of high importance to fully
characterise its properties, eg texture and flavour, which contribute to the quality of this dairy …
characterise its properties, eg texture and flavour, which contribute to the quality of this dairy …
Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological …
The scope of the study was the employment of an innovative method beneficial to evaluate
the impact of various emulsifying salts (ES) addition on selected properties of processed …
the impact of various emulsifying salts (ES) addition on selected properties of processed …
The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese
I Sádlíková, F Buňka, P Budinský, V Barbora… - LWT-Food Science and …, 2010 - Elsevier
The aim of this study was to investigate the effect of selected phosphate emulsifying salts
(Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and …
(Na3PO4, Na2HPO4, Na4P2O7, Na2H2P2O7, Na5P3O10, sodium polyphosphate) and …
The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads
E Weiserová, L Doudová, L Galiová, L Žák… - International Dairy …, 2011 - Elsevier
The dependence of hardness, adhesiveness and cohesiveness of processed cheese
spreads on the composition of binary mixtures of disodium hydrogen phosphate …
spreads on the composition of binary mixtures of disodium hydrogen phosphate …
Instrumental textural and viscoelastic properties of processed cheese as affected by emulsifying salts and in relation to its apparent viscosity
G Dimitreli, AS Thomareis - International Journal of Food Properties, 2009 - Taylor & Francis
The effect of five different emulsifying salts on the texture of processed cheese was studied
using two different chemical compositions, one that corresponds to block-type products and …
using two different chemical compositions, one that corresponds to block-type products and …