923
Views
24
CrossRef citations to date
0
Altmetric
Original Articles

Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese

, , , , &
Pages 819-828 | Received 19 Aug 2006, Accepted 12 Nov 2006, Published online: 30 Oct 2007

REFERENCES

  • Carić , M. and Kaláb , M. 1997 . “ Processed Cheese Products ” . In Cheese: Chemistry, Physics and Microbiology, Vol. 2., Major Cheese Groups , Edited by: Fox , P.F. 467 – 505 . London and New York : Elsevier Applied Science .
  • Guinee , T.P. 2003 . “ Pasteurized Processed Cheese Products ” . In Encyklopedia of Dairy Science , Edited by: Roginski , H. , Fuquay , J.W. and Fox , P.F. Vol. 1 , 411 – 418 . London : Elsevier Applied Science .
  • Kwak , H.S. , Choi , S.S. , Ahn , J. and Lee , S.W. 2002 . Casein Hydrolysate Fractions Act as Emulsifiers in Process Cheese . J. Food Sci , 67 : 821 – 825 .
  • Lee , S.K. , Anema , S. and Klostermeyer , H. 2004 . The Influence of Moisture Content on the Rheological Properties of Processed Cheese Spreads . International Journal of Food Science and Technology , 39 : 763 – 771 .
  • Marchesseau , S. , Gastaldi , E. , Lagaude , A. and Cuq , J.L. 1997 . Influence of pH on Protein Interactions and Microstructure of Process Cheese . J. Dairy Sci , 80 : 1483 – 1489 .
  • Lee , S.K. and Klostermeyer , H. 2001 . The Effect of pH on the Rheological Properties of Reduced-fat Model Processed Cheese Spreads . Lebensm.-Wiss. u.-Technol , 34 : 288 – 292 .
  • Olson , N.F. , Vakaleris , D.G. , Price , W.V. and Knight , S.G. 1958 . Acidity and Age of Natural Cheese as Factors Affecting the Body of Pasteurized Processed Cheese Spread . J. Dairy Sci , 41 : 1005 – 1016 .
  • French , S.J. , Lee , K.M. , DeCastro , M. and Harper , W.J. 2002 . Effects of Different Protein Concentrates and Emulsifying Salt Conditions on the Characteristics of a Processed Cheese Product . Milchwissenschaft , 57 : 79 – 83 .
  • Bowland , E.L. and Foegeding , E.A. 2001 . Small Strain Oscillatory Shear and Microstructural Analyses of a Model Processed Cheese . J. Dairy Sci , 84 : 2372 – 2380 .
  • Schär , W and Bosset , J.O. 2002 . Chemical and Physico-chemical Changes in Processed Cheese and Ready-made Fondue During Storage—A Review . Lebensm.-Wiss. u.-Technol , 35 : 15 – 20 .
  • Piska , I. and Štětina , J. 2004 . Influence of Cheese Ripening and Rate of Cooling of the Processed Cheese Mixture on Rheological Properties of Processed Cheese . J. Food Eng , 61 : 551 – 555 .
  • Moonen , H. and Bas , H. 2004 . “ Mono- and Diglycerides ” . In Emulsifiers in Food Technology , Edited by: Whitehurst , R.J. 40 – 57 . New York : Blackwell Publishing .
  • Ravi , R. , Manohar , R.S. and Rao , P.H. 2000 . Influence of Additives on the Rheological Characteristic and Baking Quality of Wheat Flours . Eur. Food. Res. and Tech , 210 : 202 – 208 .
  • Frias , J. , Kovacs , E. , Sotomayor , C. , Hedley , C. and Vidal-Valverde , C. 1997 . Processing Peas for Producing Macaroni . Zeitschrift für Lebensmittel-Untersuchung und Forschung , 204 : 66 – 71 .
  • Janiš , R. , Krejčí , J. and Klásek , A. 2000 . Preparation of 1-Monoacylglycerols from Glycidol and Fatty Acids Catalyzed by the Chromium(III)-fatty Acid System . Eur. J. Lipid Sci. and Tech , 102 : 351 – 354 .
  • Berger , W. , Klostermeyer , H. , Merkenich , K. and Uhlmann , G. 2002 . “ Processed Cheese Manufacture ” . In A JOHA Guide , 238 Ladenburg : BK Giulini Chemie GmbH & Co. OHG .
  • 17. ISO Standard No. 8586-1:1993 Sensory analysis—General guidance for the selection, training and monitoring of assessors—Part 1: Selected assessors. International Organization for Standardization: Geneva, 1993.
  • 18. ISO Standard No. 8589:1988 Sensory analysis—General guidance for the design of test rooms. International Organization for Standardization: Geneva, 1988.
  • Agresti , A. 1984 . Analysis of Ordinal Categorical Data , 287 New York : John Wiley & Sons, Inc .
  • Awad , R.A. , Abdel-Hamid , L.B. , El-Shabrawy , S.A. and Singh , R.K. 2002 . Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures . Lebensm.-Wiss. u.-Technol , 35 : 54 – 61 .
  • Faur , L. 1996 . “ Margarine Technology ” . In Oils and Fats Manual. A Comprehensive Treatise, Vol. 2 , Edited by: Karleskind , A. 967 – 969 . London : Intercept Ltd .
  • Nair , M.K.M. , Vasudevan , P. , Hoagland , T. and Venkitanarayanan , K. 2004 . Inactivation of Escherichia Coli O157:H7 and Listeria Monocytogenes in Milk by Caprylic Acid and Monocaprylin . Food Microbiology , 21 : 611 – 616 .
  • Awad , R.A. , Abdel-Hamic , L.B. , El-Shabrawy , S.A. and Singh , R.K. 2004 . Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures . International Journal of Food Properties , 7 ( 3 ) : 429 – 448 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.