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Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese

Wei Fu1, Yurika Watanabe1, Hayaka Satoh1

  • 1a School of Agriculture , Meiji University , Kawasaki , Japan.

Bioscience, Biotechnology, and Biochemistry
|February 6, 2018
PubMed

Keywords:
MP: monophosphatePDSP: binary mixture of polyphosphate with disodium phosphatePP: polyphosphateProcessed cheeseRVATSC: trisodium citratecreaming effectemulsifying conditionmicrostructure

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