Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads

ABSTRACT Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat‐free process‐cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full‐fat r...

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Veröffentlicht in:	Journal of food science 2000-08, Vol.65 (5), p.822-825
Hauptverfasser:	Swenson, B.J., Wendorff, W.L., Lindsay, R.C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cheese fat-free Food industries Food products Food science functionality Fundamental and applied biological sciences. Psychology hydrocolloids Ingredients Milk and cheese industries. Ice creams process cheese
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