Works (2)
Updated: July 5th, 2023 21:17
2011 journal article
MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES
JOURNAL OF TEXTURE STUDIES, 42(5), 331–348.
author keywords: Cheese; composite gel; fat globule; mathematical model; storage modulus; temperature
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 journal article
Rheological properties and microstructure of Cheddar cheese made with different fat contents
JOURNAL OF DAIRY SCIENCE, 93(10), 4565–4576.
author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
TL;DR:
It appeared that the diminished textural quality in low-fat Cheddar cheese is attributed to changes in the breakdown pattern during chewing, as altered by fat disrupting the cheese network.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
Citation Index includes data from a number of different sources. If you have questions about the sources of data in the Citation Index or need a set of data which is free to re-distribute, please contact us.
Certain data included herein are derived from the Web of Science© and InCites© (2024) of Clarivate Analytics. All rights reserved. You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.