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EFFECTS OF FREEZING AND THAWING GREEN CURDS BEFORE PROCESSING ON THE RHEOLOGICAL PROPERTIES OF CREAM CHEESE.

Author(s) : HORI T.

Type of article: Article

Summary

THE RHEOLOGICAL AND PROTON PULSED NMR PROPERTIES OF CREAM CHEESE MADE FROM THE GREEN CURDS FROZEN AND THAWED WERE MEASURED TO DETERMINE THE QUANTITATIVE RELATIONSHIP BETWEEN THE FREEZING AND THAWING RATES OF THE CURDS AND THE TEXTURAL CHANGES OF THE CREAM CHEESE. THE HARDNESS OF THE CREAM CHEESE DECREASED SIGNIFICANTLY AS THE THAWING RATE OF THE CURDS DECREASED. THE BOUND BUT NOT FREE WATER CHARACTERIZED THESE TEXTURAL CHANGES.

Details

  • Original title: EFFECTS OF FREEZING AND THAWING GREEN CURDS BEFORE PROCESSING ON THE RHEOLOGICAL PROPERTIES OF CREAM CHEESE.
  • Record ID : 1983-1447
  • Languages: English
  • Publication date: 1982
  • Source: Source: J. Food Sci.
    vol. 47; n. 6; 1982.11-12; 1811-1817; 9 fig.; 11 tabl.; 19 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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