Rheological properties and microstructure of Cheddar cheese made with different fat contents

Reduction of Sodium and Fat Levels in Natural and Processed Cheeses: Scientific and Technological Aspects

(2009) Mark E. Johnson et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Crystallization and Polymorphism of Triacylglycerols Contribute to the Rheological Properties of Processed Cheese

(2009) Hela Gliguem et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture

(2009) N.R. Rogers et al.   JOURNAL OF DAIRY SCIENCE

CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE

(2009) JESSICA L. CHILDS et al.   JOURNAL OF SENSORY STUDIES

THE EFFECT OF TEMPERATURE ON THE RHEOLOGY OF BUTTER, A SPREADABLE BLEND AND SPREADS

(2009) CHANDRA R. VITHANAGE et al.   JOURNAL OF TEXTURE STUDIES

Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed

(2008) Guido Sala et al.   FOOD HYDROCOLLOIDS

Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

(2008) M. Brighenti et al.   JOURNAL OF DAIRY SCIENCE