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Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese

✍ Scribed by E.L. Bowland; E.A. Foegeding

Book ID
117978987
Publisher
American Dairy Science Association
Year
1999
Tongue
English
Weight
153 KB
Volume
82
Category
Article
ISSN
0022-0302

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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