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1 result for “emulsifier salt”
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Research ArticleOpen accessPhrase in the titleMeltability and Stretchability of White Brined Cheese: Effect of Emulsifier SaltsKhaled Abu-Alruz, Ayman Suliman Mazahreh, Ali F. Al-Shawabkeh et al.Problem statement: This study was based on the hypothesis that by adding low concentrations of emulsifier salts, may specifically act on the cross linking bonds of the protein matrix, to the original brine (storage medium) it would be possible to induce meltability and stretchability in white brined cheese. Approach: A new apparatus for measuring the actual stretchability was designed and … …American Journal of Applied Sciences, Vol. 6, Issue 8 · 31 Aug 2009 · 7,093 accessesView PDFCite