Kinetic models of quality parameters of spreadable processed Gouda cheese during storage
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DOI: 10.1007/s10068-018-0377-2
Abstract: The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures… read more here.
Keywords: quality; spreadable processed; processed gouda; gouda cheese ... See more keywords
Influence of the melt holding time on fat droplet size and the viscoelastic properties of model spreadable processed cheeses with different compositions
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DOI: 10.1016/j.idairyj.2020.104880
Abstract: Abstract Spreadable processed cheese (SPC) samples, with 30 and 40% (w/w) dry matter (DM) and 30, 40 and 50% (w/w) fat in dry matter (FDM), were produced with nine individual melt holding times (between 0… read more here.
Keywords: time; fat droplet; holding time; spreadable processed ... See more keywords