Journal of Food Science · 1982 · 38 citations · 18 references
AgricultureDairy ScienceFood ScienceCheese ScienceDairy Product TechnologyFood EngineeringCheese ChemistryCheese CompositionCheese ManufactureCheese Quality EvaluationCheese TextureFood Texture ChemistryCheese PhysicochemicalCheese Salt ContentCheese Texture AnalysisCheese Texture As Affected By MoistureFunctional Cheese PropertiesMechanical Texture MeasurementSalt Content AnalysisTextural Properties
ABSTRACT Mozzarella cheese analogs were produced from soybeans or soy protein products, gelatin, gum arabic and other ingredients. The method for production of the cheese analog consisted of the following: (1) mixing at controlled temperatures to obtain a homogeneous mass, and (2) tempering at a temperature of 4°C for 24 hr. Several analog formulations were evaluated and the factors such as pH, fat content, salt content, influencing textural characteristics were studied with an Instron Universal testing machine and a modified Weissenberg test. The physical and functional properties of the final product were found to be similar to those of natural mozzarella cheese (low moisture part‐skim) tested and evaluated with the same experimental methods.
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A CONTINUUM THEORY OF RHELOGICAL PHENOMENA
K. Weissenberg · Nature · 1947 · 398 citations
Engineering, Physics, Rheology +7
Texture Profile of Ripening Pears
Malcolm C. Bourne · Journal of Food Science · 1968 · 298 citations
ILLINOIS PROCESS FOR PREPARATION OF SOYMILK
A. I. NELSON, M. I. STEINBERG, L. S. WEI · Journal of Food Science · 1976 · 214 citations
Objective Measurements of Food Texture <sup>a</sup>
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