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Basic guidelines for the use of instrumental texture measurement to assist with cheese product development

, : Basic guidelines for the use of instrumental texture measurement to assist with cheese product development. International Dairy Federation Special Issue ( 9303): 117-124

Guidelines are given for the selection of a basic method of instrumental texture measurement, its refinement and use in the commercial development of new cheese varieties with well-defined textural requirements.

Accession: 002308400

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Nakazawa, Y.; Yamada, M.; Katoh, O., 1993: Instrumental measurement of texture in various kinds of cheese using the breakdown and compression test. The texture of commercial cheeses (Gouda, Cheddar, Emmental, Blue and cream cheese) was determined using 2 methods, breakdown and the compression test. The 2 methods gave results that were useful for correlating the breaking depth, gelation streng...

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