Open Access. Powered by Scholars. Published by Universities.®

Life Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

PDF

Food Science

Cheese

1986

Articles 1 - 2 of 2

Full-Text Articles in Life Sciences

Mechanical Properties Of Cheese, Cheese Analogues And Protein Gels In Relation To Composition And Microstructure, M. L. Green, K. R. Langley, R. J. Marshall, B. E. Brooker, A. Willis, J. F. V. Vincent Jan 1986

Mechanical Properties Of Cheese, Cheese Analogues And Protein Gels In Relation To Composition And Microstructure, M. L. Green, K. R. Langley, R. J. Marshall, B. E. Brooker, A. Willis, J. F. V. Vincent

Food Structure

Samples of commercial Cheddar cheese, experimental Cheddar cheeses made from heated, ultrafiltration-concentrated mllks, processed cheese analogues and whey protein gels of defined composition were examined microscopically and some fracture and deformation properties were determined. Surfaces of cheese prepared by critical point drying and those examined frozen were comparable in microstructure. As the concentration factor of the milk used for experimental c heesemaking increased, the cheese became more resistant to reversible deformation, the work required to cut with a wire or break wf th a hammer increased and the microstructure showed that the protein matrix was coarser. The force to deform ...


Proceedings From The 23rd Annual Marschall Invitational, Various Authors Jan 1986

Proceedings From The 23rd Annual Marschall Invitational, Various Authors

Cheese Industry Conference

No abstract provided.