An Investigation of the Rework Defect in Process Cheese
The effect of time that processed cheese was held ex- posed to heat alone or with agitation, the level of rework cheese, and the type and level of emulsifying salt were evaluated by determining finess of emulsion based on scanning electron microscopy measurements, meltability, and rheological measur...
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| Format: | Others |
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DigitalCommons@USU
1981
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| Online Access: | https://digitalcommons.usu.edu/etd/5241 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6291&context=etd |