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Effect of whey protein addition on elasticity, firmness and viscosity properties of cheese



Effect of whey protein addition on elasticity, firmness and viscosity properties of cheese



Trudy, Vsesoyuznyi Nauchno issledovatel' skii Institut Maslodel' noi i Syrodel' noi Promyshlennosti (12): 41-51, 83



Kostroma cheeses were made without or with addition of whey proteins at 2 or 4 g DM/l. milk, and their rheological characteristics were determined after pressing and after ripening for 15, 30 and 45 days. Firmness, elasticity and viscosity were measured in indentation tests using a spherical indentor at 7 constant penetration rates (0.077-8.33 mm/s).

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Accession: 000645748

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