Effects of freezing on the objective and subjective properties of processed cheese
- 1 December 1980
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 15 (6) , 599-605
- https://doi.org/10.1111/j.1365-2621.1980.tb00979.x
Abstract
Summary: The effects of freezing before processing on the objective and subjective properties of processed cheese were studied. Results indicate that it is possible to freeze the cheese to retard the onset of over‐maturity.Keywords
This publication has 2 references indexed in Scilit:
- EFFECT OF EMULSIFYING SALTS ON OBJECTIVE AND SUBJECTIVE PROPERTIES OF PROCESSED CHEESEJournal of Food Science, 1980
- Effect of Certain Chemical Factors on the Melting Quality of Process CheeseJournal of Dairy Science, 1957