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- Xu, Yiqing, et al. Show all 5 Authors
- Journal of food science 2016 v.81 no.8 pp. E1949
- Colby cheese; casein; crosslinking; dry matter accumulation; hardness; iota-carrageenan; kappa carrageenan; lambda-carrageenan; low fat cheeses; nitrogen content; pH; protein content; ripening; storage modulus; texture; water binding capacity
- ... The effect of carrageenan (κ‐carrageenan, ι‐carrageenan, and λ‐carrageenan) on the physiochemical and functional properties of low‐fat Colby cheese during ripening was investigated. Protein, fat, and moisture contents; the soluble fractions of the total nitrogen at pH 4.6; protein and fat recovery; and the actual yield and dry matter yield (DM yield) were monitored. Hardness, springiness, and the ...