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Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

✍ Scribed by Darshan Trivedi; Rod J. Bennett; Yacine Hemar; David C. W. Reid; Siew Kim Lee; David Illingworth

Book ID
108826976
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
502 KB
Volume
43
Category
Article
ISSN
0950-5423

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Rheological properties and microstructure of model processed cheese containing low molecular weight emulsifiers
✍ Lee, S. K. ;Klostermeyer, H. ;Schrader, K. ;Buchheim, W. πŸ“‚ Article πŸ“… 1996 πŸ› John Wiley and Sons 🌐 English βš– 686 KB

The influence of low molecular weight emulsifiers (SDS, CTAB, lecithin, mono-diglycerides) on rheological properties and the microstructure of model processed cheese, made using rennet casein, at three different pH values was investigated. Interactions between the low molecular weight emulsifiers an