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Document type:
Zeitschriftenaufsatz 
Author(s):
Vollmer, Almut H.; Kieferle, Ingrun; Youssef, Nabil N.; Kulozik, Ulrich 
Title:
Mechanisms of structure formation underlying the creaming reaction in a processed cheese model system as revealed by light and transmission electron microscopy 
Abstract:
The "creaming reaction," a general thickening of the molten cheese mass during the manufacture of processed cheese, which is often seen to occur in a stepwise fashion, affects the viscosity and texture of the finished product. Thus, this phenomenon is of critical importance for the processed cheese industry, yet mechanisms underlying the structure formation in this surprisingly complex and dynamic food system are only poorly understood. Using a model system consisting of micellar casein concentr...    »
 
Keywords:
creaming reaction; electron microscopy; fibrils; multistep structure formation; texturization 
Journal title:
Journal of Dairy Science 
Year:
2021 
Fulltext / DOI: