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Small-Scale Manufacture of Process Cheese Using a Rapid Visco Analyzer
- Article from:
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Journal of Dairy Science
- Article date:
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October 1, 2005
- Author:
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;
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Copyright informationCopyright American Dairy Science Association Oct 2005. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Numerous formulation and processing parameters influence the functional properties of process cheese. Recently, a small-scale (25 g) manufacturing and analysis method was developed using a rapid visco analyzer (RVA), which was designed to evaluate the functional properties of process cheese when subjected to various formulations and processing conditions. Although this method successfully manufactured process cheese, there was a significant difference in the functional properties of the process cheese compared with process cheese manufactured on a pilot scale. In the present study, adjustments in the RVA methodology involving the RVA processing conditions, preblend preparation, and ...
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