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Studies on the physicochemical characteristics of sliceable processed cheese made with Cheddar cheese. II. Rheological properties and microstructure



Studies on the physicochemical characteristics of sliceable processed cheese made with Cheddar cheese. II. Rheological properties and microstructure



Korean Journal of Dairy Science 16(3): 272-284



Rheological characteristics and microstructure were studied in processed cheese made from 12 different blends of fresh, young and old or extra-old Cheddar cheese as described in part I. Hardness, gumminess and chewiness of the processed cheese tended to decrease and cohesiveness and flow value (meltability) to increase with increasing proportion of extra-old cheese in the blend, but elasticity was not affected.

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