Works (2)
Updated: July 5th, 2023 21:17
2011 article
MODELING THE RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE WITH DIFFERENT FAT CONTENTS AT VARIOUS TEMPERATURES
YANG, X. I. N., ROGERS, N. E. A. L. R. O. B. E. R. T., BERRY, T. R. I. S. T. A. N. K. E. N. D. R. I. C. K. S., & FOEGEDING, E. D. W. A. R. D. A. L. L. E. N. (2011, March 21). Journal of Texture Studies.
author keywords: Cheese; composite gel; fat globule; mathematical model; storage modulus; temperature
topics (OpenAlex): Proteins in Food Systems; Polysaccharides Composition and Applications; Food Chemistry and Fat Analysis
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2010 article
Rheological properties and microstructure of Cheddar cheese made with different fat contents
Rogers, N. R., McMahon, D. J., Daubert, C. R., Berry, T. K., & Foegeding, E. A. (2010, September 20). Journal of Dairy Science.
author keywords: cheese; low fat; microstructure; rheology
MeSH headings : Animals; Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Food Handling / methods; Rheology; Time Factors
topics (OpenAlex): Proteins in Food Systems; Probiotics and Fermented Foods; Food Chemistry and Fat Analysis
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