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Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures
- Awad, R.A., Abdel-Hamid, L.B., El-Shabrawy, S.A., Singh, R.K.
- International journal of food properties 2004 v.7 no.3 pp. 429-448
- cheesemaking, orthophosphates, sodium pyrophosphate, melting point, food additives, processed cheeses, oil-water interface, texture, sodium citrate, food storage, flow, storage temperature, emulsifiers, food acceptability, sodium tripolyphosphate, food processing quality, sodium phosphate, appearance (quality), storage time, firmness, sensory properties, color, water activity