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    Effect of increasing the protein to fat ratio and reducing fat content on the chemical and physical properties of processed cheese product 

    Type: Journal Paper
    Author : Guinee, T.P. - O’Callaghan, D.J.
    Publisher: American Dairy Science Association
    Year: 2013

    Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese 

    Type: Journal Paper
    Publisher: American Dairy Science Association

    Formulation Optimization of Process Cheese using Enzyme Modified Cheese 

    Type: Conference Paper
    Author : محمدباقر حبیبی نجفی; سمیه سادات صبوری; مهدی نصیری محلاتی; Mohammad B Habibi Najafi; Somayeh Sadat Sabouri; Mehdi Nassiri Mahallati
    Year: 2010
    Abstract:

    Formulation Optimization of Process Cheese using Enzyme Modified Cheese...

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