10 research outputs found
Effects of milking process and somatic cell counts on the hygiene and physicochemical parameters of raw milk from lactating dairy cows
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Effect of tetrasodium pyrophosphate concentration and cooking time on the physicochemical properties of process cheese
No full textUse of time–temperature superposition to study the rheological properties of cheese during heating and cooling
No full textReducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese
No full textEffect of potassium-based emulsifying salts on sensory, textural, and functional attributes of low-sodium processed Mozzarella cheese
No full textPotential and restrictions of photocentrifugation for determining the emulsion stability of melted spreadable processed cheese
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