Factors Determining Large-Strain (Fracture) Rheological Properties of Model Processed Cheese
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چکیده
منابع مشابه
Effect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese
The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level ...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1999
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(99)75418-4