Effect of cheddaring temperature on moisture retention, rheological properties and proteolysis in model cheese systems

被引：0
|
作者：
Watkinson, P. J. [1 ]
Coker, C. J. [1 ]
Dodds, C. C. [1 ]
Hewson, S. [1 ]
Kuhn-Sherlock, B. [1 ]
White, N. J. [1 ]
Creamer, L. K. [1 ]
机构：
[1] FOnterra Cooperat Grp Ltd, Fonterra Res Ctr, Palmerston North, New Zealand
来源：
JOURNAL OF DAIRY SCIENCE | 2004年 / 87卷
关键词：
model cheese; cheddaring temperature; rheological parameters;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：235 / 235
页数：1
相关论文
共 50 条
  • [1] Effect of cheddaring temperature on moisture retention, rheological properties and proteolysis in model cheese systems
    Watkinson, P. J.
    Coker, C. J.
    Dodds, C. C.
    Hewson, S.
    Kuhn-Sherlock, B.
    White, N. J.
    Creamer, L. K.
    [J]. JOURNAL OF ANIMAL SCIENCE, 2004, 82 : 235 - 235
  • [2] Effect of cheddaring temperature on moisture retention, rheological properties and proteolysis in model cheese systems
    Watkinson, P. J.
    Coker, C. J.
    Dodds, C. C.
    Hew-Son, S.
    Kuhn-Sherlock, B.
    White, N. J.
    Creamer, L. K.
    [J]. POULTRY SCIENCE, 2004, 83 : 235 - 235
  • [3] Controlling the structure and rheological properties of model cheese systems
    Euston, SR
    Piska, N
    Wium, H
    Qvist, KB
    [J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2002, 57 (02) : 145 - 152
  • [4] Effect of cheese pH and ripening time on model cheese textural properties and proteolysis
    Watkinson, P
    Coker, C
    Crawford, R
    Dodds, C
    Johnston, K
    McKenna, A
    White, N
    [J]. INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) : 455 - 464
  • [5] Dynamic rheological properties of process cheese: Effect of Ca and P content, residual lactose, salt-to-moisture ratio and cheese temperature
    Biswas, A. C.
    Muthukumarappan, K.
    Metzger, L. E.
    [J]. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2008, 11 (02) : 282 - 295
  • [6] Effect of temperature on the rheological properties of fresh cheese obtained by ultrafiltration
    Korolczuk, J
    Mahaut, M
    [J]. XIITH INTERNATIONAL CONGRESS ON RHEOLOGY, PROCEEDINGS, 1996, : 799 - 799
  • [7] Effect of ripening temperature on the quality of low moisture Mozzarella cheese: 1. Composition and proteolysis
    Feeney, EP
    Fox, PF
    Guinee, TP
    [J]. LAIT, 2001, 81 (04): : 463 - 474
  • [8] Effect of moisture on instrumentally measured textural properties of model cheese
    Watkinson, PJ
    Crawford, RA
    Dodds, CC
    [J]. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2002, 57 (02) : 153 - 153
  • [9] The influence of moisture content on the rheological properties of processed cheese spreads
    Lee, SK
    Anema, S
    Klostermeyer, H
    [J]. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2004, 39 (07): : 763 - 771
  • [10] Effect of salt-in-moisture on proteolysis in cheddar-type cheese
    Kelly, M
    Fox, PF
    McSweeney, PLH
    [J]. MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1996, 51 (09): : 498 - 501
12345