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For: Biswas A, Muthukumarappan K, Metzger L. Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature. International Journal of Food Properties 2008. [DOI: 10.1080/10942910701329369] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]

For:	Biswas A, Muthukumarappan K, Metzger L. Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature. International Journal of Food Properties 2008. [DOI: 10.1080/10942910701329369] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]

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Cited by Other Article(s)

Salunke P, Marella C, Amamcharla J, Muthukumarappan K, Metzger L. Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties. J Dairy Sci 2022;105:7904-7916. [DOI: 10.3168/jds.2022-22253] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Accepted: 06/16/2022] [Indexed: 11/19/2022]

Highly concentrated micellar casein: Impact of its storage stability on the functional characteristics of process cheese products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113384] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]

Salunke P, Metzger LE. Functional characteristics of process cheese product as affected by milk protein concentrate and micellar casein concentrate at different usage levels. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105324] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]

Salunke P, Metzger L. Impact of transglutaminase treatment given to the skim milk before or after microfiltration on the functionality of micellar casein concentrate used in process cheese product and comparison with rennet casein. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105317] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]

Felix da Silva D, Tziouri D, Ipsen R, Hougaard AB. Towards the manufacture of camembert cheese powder: Characteristics of cheese feeds without emulsifying salts. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]

Szafrańska JO, Muszyński S, Sołowiej BG. Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

Biswas AC, Muthukumarappan K, Marella C, Metzger LE. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties:Cheese hardness and flowability/meltability. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12167] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]