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Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and

Anna Vincová1, Martina Polášková2, Martin Stěnička3

  • 1Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.

Foods (Basel, Switzerland)
|April 26, 2025
PubMed

Keywords:
processed cheesetextural propertiesthermal propertiestribological propertiesviscoelastic propertieswater addition

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