Microstructure of Low-fat Cheddar Cheese Containing Varying Concentrations of Sucrose Polyesters

Author： Crites S.G.   Drake M.A.   Swanson B.G.  

Publisher： Academic Press

ISSN： 0023-6438

Source： Lebensmittel-Wissenschaft und -Technologie, Vol.30, Iss.7, 1997-11, pp. : 762-766

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Aging-Induced Changes in Populations of Lactococci, Lactobacilli, and Aerobic Microorganisms in Low-Fat and Full-Fat Cheddar Cheese

By Haque Z. U.   Kucukoner E.   Aryana K. J.  

Journal of Food Protection, Vol. 60, Iss. 9, 1997-09 ,pp. : 1095-1098

International Association for Food Protection

Access to resources Recommend Favorite

Reduced- and low-fat cheese technology: A review

By Drake M.A.   Swanson B.G.  

Trends in Food Science and Technology, Vol. 6, Iss. 11, 1995-11 ,pp. : 366-369

Elsevier

Access to resources Recommend Favorite

Microstructure of Oil-in-water Low-fat Emulsions Containing Skim Milk Powder and Locust Bean Gum

By Ferragut V.   Chiralt A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 7, 1996-07 ,pp. : 648-653

Academic Press

Access to resources Recommend Favorite

An Evaluation of the Microbiological Safety of Reduced-Fat Cheddar-like Cheese

By Mehta Anuj   Tatini Sita R.  

Journal of Food Protection, Vol. 57, Iss. 9, 1994-09 ,pp. : 776-779

International Association for Food Protection

Access to resources Recommend Favorite

Microbiological Safety of Blue and Cheddar Cheeses Containing Naturally Modified Milk Fat

By Schaffer Shawn M.   Tatini Sita R.   Baer Robert J.  

Journal of Food Protection, Vol. 58, Iss. 2, 1995-02 ,pp. : 132-138

International Association for Food Protection

Access to resources Recommend Favorite