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International Journal of Food Properties Volume 3, 2000 - Issue 1
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Original Articles

Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixturesFootnote*

L. B. Abdel‐Hamid Food Science Department, Ain Shams University, Shoubra Khaima, Cairo, Egypt
,
S. A. El‐Shabrawy Food Science Department, Ain Shams University, Shoubra Khaima, Cairo, Egypt
,
R. A. Awad Food Science Department, Ain Shams University, Shoubra Khaima, Cairo, Egypt
&
R. K. Singh Food Science Deperment, Purdue University, 1160 Food Science Bldg., West Lafayette, IN, 47907, USA Phone: 765‐494‐8262 Fax: 765‐494‐8262 E-mail: e‐mail: [email protected]
Pages 59-75 | Received 05 Aug 1998, Accepted 28 May 1999, Published online: 02 Sep 2009

References

  • Abdel‐Hamid , L. B. , El‐Shabrawy , S. A. , Awad , R. A. and Singh , R. K. 1999 . Chemical quality of processed Ras cheese spreads as affected by emulsifying salt mixtures . Journal of Food Processing and Preservation , (in press)
  • Caric , M. , Gantar , M. and Kalab , M. 1985 . Effect of emulsifying agents on the microstructure and other characteristics of process cheese – A review . Food Microstructure , 4 : 297 – 312 .
  • Fukui , Y. , Tada , M. and Miki , E. 1972 . Measurements of the physical properties of processed cheese by texturometer. . Technical Bulletin of Faculty of Agriculture, Kagawa University , 23 (1) : 149 – 155 . c.f. Dairy Sci. Abst. 35 (4) 2669
  • JOHA pamphlet . 1986 . JOHA Emulsifying Salts Properties and Use , Germany : BK Ladenburg Corp., Benckiser‐Knapsack GmbH .
  • Meyer , A. 1973 . Processed Cheese Manufacture. , First edition , London, , UK : Food Trade Press Ltd. .
  • Rayan , A. , Kalab , M. and Ernstrom , C. A. 1980 . Microstructure and rheology of pasteurized process cheese . Scanning Electron Microscopy , 3 : 635 – 643 .
  • SAS Institute . 1990 . SAS User's Guide/STAT ver. 6.04 , Fourth edition , Cary, NC : SAS Inst. Inc. .
  • Tamime , A. Y. , Kalab , M. , Davies , G. and Younis , M. F. 1990a . Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base . Food Microstructure , 9 (1) : 23 – 37 .
  • Tamime , A. Y. , Younis , M. F. , Davies , G. and Bradbury , I. 1990b . The quality of processed cheese made from reconstituted skim milk powder cheese base . Egyptian Journal of Dairy Science , 18 : 115 – 131 .
  • Thomas , M. A. 1970 . Use of calcium co‐precipitates in processed cheese . Australian Journal of Dairy Technology , 25 : 23 – 26 .
  • Younis , M. F. , Tamime , A. Y. , Davies , G. , Hunter , E. A. , Dawood , A. H. and Sania , M. A. 1991 . Production of processed cheese using Cheddar cheese and cheese base. 3. Compositional quality . Milchwissenschaft , 46 (9) : 566 – 569 .
  • Approved as journal paper number 15763 of Purdue University Agricultural Research Programs

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