EFFECTS OF CHELATING AGENTS ON TEXTURE OF LOWFAT CHEDDAR CHEESE
Effects of two types of chelating agents on proteolysis and texture properties of low fat Cheddar cheese (LFC) were analyzed and compared to full fat Cheddar (FFC) control during ripening for 120 days at 8°C. We hypothesized that chelating agents would bind calcium ions from cheese matrix to give a...
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| Format: | Others |
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DigitalCommons@CalPoly
2013
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| Online Access: | https://digitalcommons.calpoly.edu/theses/1056 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=2161&context=theses |