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International Journal of Food Properties Volume 11, 2008 - Issue 2
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Original Articles

Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature

A.C. Biswas Dairy Science Department, South Dakota State University, Brookings, South Dakota, USA
,
K. Muthukumarappan Agricultural and Biosystems Engineering Department, South Dakota State University, Brookings, South Dakota, USACorrespondence[email protected]
&
L.E. Metzger Dairy Science Department, South Dakota State University, Brookings, South Dakota, USA
Pages 282-295 | Received 26 May 2006, Accepted 10 Mar 2007, Published online: 23 Apr 2008

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