ShareThe effects of freezing at high pressure on the rheology of cheddar and mozzarella cheeses.
Author(s) : JOHNSTON D. E.
Type of article: Article
Summary
Compared with conventional freezing and thawing, pressure-shift freezing and thawing were concluded to offer some advantages for cheddar cheese but no advantages in the case of immature mozzarella cheese. Application of high pressure without freezing was found to have a plasticizing effect on both cheeses.
Details
- Original title: The effects of freezing at high pressure on the rheology of cheddar and mozzarella cheeses.
- Record ID : 2004-0806
- Languages: English
- Source: Milchwissenschaft - vol. 55 - n. 10
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Rheological behaviour of frozen and thawed low-...
- Author(s) : DIEFES H. A., RIZVI S. S. H., BARTSCH J. A.
- Date : 1993/07
- Languages : English
- Source: Ital. J. Food Sci. - vol. 58 - n. 4
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Dynamic rheological properties of Mozzarella ch...
- Author(s) : MEHMET M., GUNASEKARAN S.
- Date : 1996/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 61 - n. 3
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OPTIMAL CONDITIONS FOR STORAGE OF CHEESE.
- Author(s) : REPS A., JARMUL I.
- Date : 1984
- Languages : Polish
- Source: Prz. Mlecz. - vol. 33 - n. 7
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L'INDICE D'AFFINAGE : UN NOUVEAU MOYEN DE SUIVR...
- Author(s) : COURROYE M.
- Date : 1987/03
- Languages : French
- Source: Ind. aliment. agric. - vol. 104 - n. 3
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EFFECTS OF GAMMA IRRADIATION AT 195 K (-78 DEG ...
- Author(s) : HASHISAKA A. E.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 5
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