Browsing Faculty Research Publications (Food Science and Technology) by Subject "Shredability"

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Effect of Moderate Pressure Treatments on Microstructure, Texture, and Sensory Properties of Stirred-Curd Cheddar Shreds

Serrano, J.; Velazquez, G.; Lopetcharat, K.; Ramírez, J. A.; Torres, J. A. (American Dairy Science Association, 2004)

A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirredcurd ...