Consumer Packaged Cheese. II. Chemical Changes
نویسندگان
چکیده
منابع مشابه
Dairy Foods II: Cheese
Our objective was to develop a rapid method for measuring fat, protein, solids, and salt content of Cheddar cheese using a mid-infrared (MIR) transmittance analysis. Currently, quality assurance is done using near-infrared (NIR). For MIR analysis, Cheddar cheese (about 9 g) was blended with a sodium metasilicate solution (about 85 g). Cheese was blended to a uniform particle size (about 3 to 4 ...
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ment of Marketing and Entrepreneurship, Bauer College of Business, University of Houston (e-mail: [email protected]). Wagner A. Kamakura is Ford Motor Company Professor of Global Marketing, Fuqua School of Business, Duke University (e-mail: [email protected]). The authors acknowledge the support provided by the Coca-Cola Center for Marketing Studies at the University of Georgia. The authors ar...
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For convenience, many cheese varieties, including Cheddar, are available preshredded in translucent modified atmosphere packaging (MAP). Although flavor development in traditional Cheddar cheese has been well documented (Christensen and Reineccius, 1995; Dunn and Lindsay, 1985; Engels and Visser, 1994; Fox et al., 1995; Manning, 1978; Urbach, 1995), little is known about the flavor chemistry of...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1964
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(64)88756-7