Regulation Mechanism of Processed Cheese Stretchability

Regulation Mechanism of Processed Cheese Stretchability

In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifying salt increased from 0.6% to 3.0%, the content of boun...

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Bibliographic Details
Main Author: SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie
Format: Article
Language:English
Published: China Food Publishing Company 2023-08-01
Series:Shipin Kexue
Subjects:
processed cheese; stretchability; calcium distribution; moisture distribution; emulsibility
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-004.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-004.pdf

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