Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

Summary This study investigated how the compositional properties and formulation design of commercial cream cheese products model cheese influenced physical and structural properties as compared to a model cheese composition. Of the seven products evaluated, three were block format (B), two were spr...

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Veröffentlicht in:	International journal of food science & technology 2022-10, Vol.57 (10), p.6422-6434
Hauptverfasser:	Kim, Jiuk, Watkinson, Philip, Matia‐Merino, Lara, Smith, Jeremy R., Golding, Matt
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal fat Cheese Composition cream cheese Dairy products Deformability Deformation Formability Globules ingredient Material properties microstructure Moisture effects Outliers (statistics) Proteins rheology Starter cultures texture Viscous flow
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