Effect of phytosterols on textural and melting characteristics of cheese spreadGIRI, Apurba; KANAWJIA, Suresh K; RAJORIA, Avneet et al.Food chemistry. 2014, Vol 157, pp 240-245, issn 0308-8146, 6 p.Article

Process cheese principles = Les principes du fromage fonduSHIMP, L. A.Food technology (Chicago). 1985, Vol 39, Num 5, pp 63-70, issn 0015-6639, 5 p.Article

Protein oxidation in processed cheese slices treated with pulsed light technologyFERNANDEZ, M; GANAN, M; GUERRA, C et al.Food chemistry. 2014, Vol 159, pp 388-390, issn 0308-8146, 3 p.Article

The effect of transglutaminase on the properties of milk gels and processed cheeseFERNANDES DE SA, Estela Mary; BORDIGNON-LUIZ, Marilde T.International journal of dairy technology. 2010, Vol 63, Num 2, pp 243-251, issn 1364-727X, 9 p.Article

Prediction of processed cheese instrumental texture and meltability by mid-infrared spectroscopy coupled with chemometric toolsFAGAN, C. C; EVERARD, C; O'DONNELL, C. P et al.Journal of food engineering. 2007, Vol 80, Num 4, pp 1068-1077, issn 0260-8774, 10 p.Article

The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheeseSADLIKOVA, Ivana; BUNKA, František; BUDINSKY, Pavel et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 8, pp 1220-1225, issn 0023-6438, 6 p.Article

The effect of sterilisation on amino acid contents in processed cheeseBUNKA, Frantisek; HRABE, Jan; KRACMAR, Stanislav et al.International dairy journal. 2004, Vol 14, Num 9, pp 829-831, issn 0958-6946, 3 p.Article

Cooling effects on processed cheese functionalityQIXIN ZHONG; DAUBERT, Christopher R; FARKAS, Brian E et al.Journal of food process engineering. 2004, Vol 27, Num 5, pp 392-412, issn 0145-8876, 21 p.Article

On food compression by soft machines = Compression des produits alimentaires par des machines doucesCAMPANELLA, O. H; PELEG, M.Journal of texture studies. 1988, Vol 19, Num 1, pp 39-50, issn 0022-4901Article

Kristallisationserscheinungen in Schmelzkäseprodukten. II. Identifizierung eines neuen Citrats = L'apparition de cristaux dans le fromage fondu. II. Identification d'un nouveau citrate = Formation of crystals in processed cheese. II. Identification of a new citrateKLOSTERMEYER, H; UHLMANN, G; MERKENICH, K et al.Milchwissenschaft. 1984, Vol 39, Num 4, pp 195-197, issn 0026-3788Article

Chemical prediction of water activity in processed cheese = Prévision chimique de l'activité de l'eau dans les fromages fondusESTEBAN, M. A; MARCOS, A.Journal of dairy research. 1989, Vol 56, Num 4, pp 665-668, issn 0022-0299Article

Design and operation of an experimental cheese processor = Conception et fonctionnement d'un cuiseur expérimental pour fromage fonduHEILAND, W. K; KONSTANCE, R. P; FLANAGAN, J. F et al.Journal of dairy science. 1988, Vol 71, Num 9, pp 2388-2394, issn 0022-0302Article

Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentatesKYCIA, Katarzyna; PLUTA, Antoni; ZMARLICKI, Stanislaw et al.Polish journal of food and nutrition sciences. 2006, Vol 15, pp 107-112, issn 1230-0322, 6 p., SUP1Conference Paper

Effect of emulsifying salts on the physicochemical properties of processed cheese made from MozzarellaCHEN, L; LIU, H.Journal of dairy science. 2012, Vol 95, Num 9, pp 4823-4830, issn 0022-0302, 8 p.Article

Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of Requeijao Cremoso Processed Cheese SpreadsDA CUNHA, Clarissa R; ALCANTARA, Maria Regina; VIOTTO, Walkiria H et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, E176-E181Article

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured TherefromBRICKLEY, C. A; AUTY, M. A. E; PIRAINO, P et al.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, C483-C490Article

Evaluation of salt whey as an ingredient in processed cheeseKAPOOR, R; METZGER, L. E.Journal of dairy science. 2004, Vol 87, Num 5, pp 1143-1150, issn 0022-0302, 8 p.Article

Factors that contribute to the botulinal safety of reduced-fat and fat-free process cheese productsGLASS, Kathleen A; JOHNSON, Eric A.Journal of food protection. 2004, Vol 67, Num 8, pp 1687-1693, issn 0362-028X, 7 p.Article

Observation and analysis of crystalline phases in processed cheese = Observation et analyse des phases cristallines dans le fromage fonduPOMMERT, J. F; KLAEBE, A; PERIE, J et al.Journal of food science. 1988, Vol 53, Num 5, pp 1367-1447, issn 0022-1147, 4 p.Article

Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking : production of processed cheeses = Emulsification et gélification continues des constituants du lait par cuisson-extrusion HTST : fabrication de fromages fondusZUBER, F; MEGARD, D; CHEFTEL, J. C et al.International journal of food science & technology. 1987, Vol 22, Num 6, pp 607-626, issn 0950-5423Article

Les fromages fondus: pratiques et nutritifs = Processed cheeses: usefuls and nutritivesBERTHIER, A.-M.Revue laitière française. 1990, Num 498, issn 0035-3590, p. 37Article

Physicochemical variables affecting the rheology and microstructure of rennet casein gelsQIXIN ZHONG; DAUBERT, Christopher R; VELEV, Orlin D et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 7, pp 2688-2697, issn 0021-8561, 10 p.Article

Characterization of casein lactosylation by capillary electrophoresis and mass spectrometrySTEFFAN, W; BALZER, H. H; LIPPERT, F et al.European food research & technology (Print). 2006, Vol 222, Num 3-4, pp 467-471, issn 1438-2377, 5 p.Article

The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agentsHLADKA, Kristýna; RANDULOVA, Zdeñka; TREMLOVA, Bohuslava et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 55, Num 2, pp 650-656, issn 0023-6438, 7 p.Article

NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufactureCURDA, L; KUKACKOVA, O.Journal of food engineering. 2004, Vol 61, Num 4, pp 557-560, issn 0260-8774, 4 p.Conference Paper