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- W2385753635 abstract "The main factors that affect the texture of processed cheese spread wer e studied by TPA experiments. The textural properties of product at different ci rcumstances were investigated. The results indicated, the optimal process parame ters of processed cheese spread processing was: to add 0.5% sodium pyrophosphate , 10% butter and 70% water(mass fraction of cheese base) into the cheese mixture of 1∶1(Cheddar cheese of 1 month∶Cheddar cheese of 5 months), heat the mixtur e in 70~75℃ water bath for 7~8min and stirring, then cool it rapidly, the textu re of final product was similar to that of the imported cheese spread from the m arket and its flavor is excellent." @default.
- W2385753635 created "2016-06-24" @default.
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- W2385753635 date "2005-01-01" @default.
- W2385753635 modified "2023-09-22" @default.
- W2385753635 title "Optimization of processed cheese spread process parameters by its tex ture" @default.
- W2385753635 hasPublicationYear "2005" @default.
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