REFERENCES
- Bachmann, H.-P. Cheese Analogues: A Review. International Dairy Journal 2001, 11, 505–515.
- Noronha, N.; Duggan, E.; Ziegler, G.; Stapleton, J.; O’Riordan, E.; O’Sullivan, M. Comparison of Microscopy Techniques for the Examination of the Microstructure of Starch-Containing Imitation Cheeses. Food Research International 2008, 41, 472–479.
- Ma, X.; James, B.; Zhang, L.; Emanuelsson-Patterson, E.A. Correlating Mozzarella Cheese Properties to Its Production Processes and Microstructure Quantification. Journal of Food Engineering 2013, 115, 154–163.
- Glenn, T.; Daubert, C.; Farkas, B.; Stefanski, L. A Statistical Analysis of Creaming Variables Impacting Process Cheese Melt Quality. Journal of Food Quality 2003, 26, 299–321.
- Bunka, F.; Pachlová, V.; Nenutilová, L. Texture Properties of Dutch-Type Cheese As a Function of Its Location and Ripening. International Journal of Food Properties 2013, 16(5), 1016–1027.
- Kapoor, R.; Lehtola, P.; Metzger, L. Comparison of Pilot-Scale and Rapid Visco Analyzer Process Cheese Manufacture. Journal of Dairy Science 2004, 87, 2813–2821.
- Kapoor, R.; Metzger, L. Small-Scale Manufacture of Process Cheese Using a Rapid Visco Analyzer. Journal of Dairy Science 2005, 88, 3382–3391.
- Prow, L.; Metzger, L. Melt Analysis of Process Cheese Spread or Product Using a Rapid Visco Analyzer. Journal of Dairy Science 2005, 88, 1277–1287.
- Zhang, L.; Li, X.; Ren, H.; Liu, L.; Ma, L.; Li, M.; Bi, W. Impact of Using Exopolysaccharides (EPS)-Producing Strain on Qualities of Half-Fat Cheddar Cheese. International Journal of Food Properties 2015, 18(7), DOI:10.1080/10942912.2014.921198.
- Hayaloglu, A.A.; Karabulut, I. Primary and Secondary Proteolysis in Eleven Turkish Cheese Varieties. International Journal of Food Properties 2013, 16(8), 1663–1675.
- AOAC, Official Methods of Analysis of AOAC International, Ed. AOAC: Arlington, VA, 2000, 17th ed.
- Gokoglu, N.; Yerlikaya, P.; Cengiz, E. Effects of Cooking Methods on the Proximate Composition and Mineral Contents of Rainbow Trout (Oncorhynchus Mykiss). Food Chemistry 2004, 84, 19–22.
- Akintayo, E. Characteristics and Composition of Parkia Biglobbossa and Jatropha Curcas Oils and Cakes. Bioresource Technology 2004, 92, 307–310.
- Toor, R.K.; Savage, G.P. Changes in Major Antioxidant Components of Tomatoes During Post-Harvest Storage. Food Chemistry 2006, 99, 724–727.
- Sołowiej, B.; Glibowski, P.; Muszyński, S.; Wydrych, J.; Gawron, A.; Jeliński, T. The Effect of Fat Replacement By Inulin on the Physicochemical Properties and Microstructure of Acid Casein Processed Cheese Analogues with Added Whey Protein Polymers. Food Hydrocolloids 2015, 44, 1–11.
- Wang, H.-H.; Sun, D.-W. Evaluation of the Oiling Off Property of Cheese with Computer Vision: Correlation with Fat Ring Test. Journal of Food Engineering 2004, 61, 47–55.
- Liu, H.; Xu, X.M.; Guo, S.D. Comparison of Full-Fat and Low-Fat Cheese Analogues with or Without Pectin Gel Through Microstructure, Texture, Rheology, Thermal, and Sensory Analysis. International Journal of Food Science and Technology 2008, 43, 1581–1592.
- Noronha, N.; O’Riordan, E.; O’Sullivan, M. Replacement of Fat with Functional Fibre in Imitation Cheese. International Dairy Journal 2007, 17, 1073–1082.
- Jana, A.H.; Mandal, P.K. Manufacturing and Quality of Mozzarella Cheese: A Review. International Journal of Dairy Science 2011, 6, 199–226.
- Güler, Z. Profiles of Organic Acid and Volatile Compounds in Acid-Type Cheeses Containing Herbs and Spices (Surk Cheese). International Journal of Food Properties 2014, 17(6), 1379–1392.
- Mert, B. Using High Pressure Microfluidization to Improve Physical Properties and Lycopene Content of Ketchup Type Products. Journal of Food Engineering 2012, 109, 579–587.
- Sołowiej, B.; Cheung, I.W.; Li-Chan, E.C. Texture, Rheology, and Meltability of Processed Cheese Analogues Prepared Using Rennet or Acid Casein with or Without Added Whey Proteins. International Dairy Journal 2014, 37, 87–94.
- Ma, X.; Balaban, M.O.; Zhang, L.; Emanuelsson‐Patterson, E.A.; James, B. Quantification of Pizza Baking Properties of Different Cheeses, and Their Correlation with Cheese Functionality. Journal of Food Science 2014, 79, E1528–E1534.
- Cunha, C.R.; Grimaldi, R.; Alcantara, M.R.; Viotto, W.H. Effect of the Type of Fat on Rheology, Functional Properties, and Sensory Acceptance of Spreadable Cheese Analogue. International Journal of Dairy Technology 2013, 66, 54–62.
- Noronha, N.; O’Riordan, E.D.; O’Sullivan, M. Influence of Processing Parameters on the Texture and Microstructure of Imitation Cheese. European Food Research and Technology 2008, 226, 385–393.
- Kindstedt, P.; Rippe, J. Rapid Quantitative Test for Free Oil (Oiling off) in Melted Mozzarella Cheese. Journal of Dairy Science 1990, 73, 867–873.
- Everett, D.; Olson, N. Free Oil and Rheology of Cheddar Cheese Containing Fat Globules Stabilized with Different Proteins. Journal of Dairy Science 2003, 86, 755–763.
- Noronha, N.; Duggan, E.; Ziegler, G.; O’Riordan, E.; O’Sullivan, M. Inclusion of Starch in Imitation Cheese: Its Influence on Water Mobility and Cheese Functionality. Food Hydrocolloids 2008, 22, 1612–1621.
- Tamime, A.; Kalab, M.; Davies, G.; Younis, M. Microstructure and Firmness of Processed Cheese Manufactured from Cheddar Cheese and Skim Milk Powder Cheese Base. Food Structure 1990, 9, 23–37.
- Faccia, M.; Mastromatteo, M.; Conte, A.; Del Nobile, M.A. Influence of the Different Sodium Chloride Concentrations on Microbiological and Physico-Chemical Characteristics of Mozzarella Cheese. Journal of Dairy Research 2012, 79, 390–396.
- Zamora, A.; Ferragut, V.; Guamis, B.; Trujillo, A.J. Changes in the Surface Protein of the Fat Globules During Ultra-High Pressure Homogenisation and Conventional Treatments of Milk. Food Hydrocolloids 2012, 29, 135–143.
- Lluis-Arroyo, D.; Flores-Nájera, A.; Cruz-Guerrero, A.; Gallardo-Escamilla, F.; Lobato-Calleros, C.; Jiménez-Guzmán, J.; García-Garibay, M. Effect of an Exopolysaccharide-producing Strain of Streptococcus Thermophilus on the Yield and Texture of Mexican Manchego-type Cheese. International Journal of Food Properties 2014, 17(8), 1680–1693.
- Guinee, T.P.; Auty, M.A.; Fenelon, M.A. The Effect of Fat Content on the Rheology, Microstructure and Heat-induced Functional Characteristics of Cheddar Cheese. International Dairy Journal 2000, 17(10), 227–288.
- Aday, S.; Karagul Yuceer, Y. Physicochemical and Sensory Properties of Mihalic Cheese. International Journal of Food Properties 2014, 17(10), 2207–2227.