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The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat content...
A device especially designed for uniaxial creep test was used in this study. Cheddar cheeses of different fat content were used. To study the linear viscoelastic response of the cheese, temperature of...
The aim of this study was to determine what happens to water in Mozzarella cheeses during storage and to relate those changes to cheese microstructure and functionality. A reduced fat (8% fat) Mozzare...
Modifications to the traditional Schreiber test for evaluation of cheese meltability were proposed. We investigated the effect of oven temperatures in the range of 60 to 232°C and of three heating sur...
Changes in pH, moisture contents, NaCl, and Ca contents and in the meltability of low moisture, part-skim Mozzarella cheese were investigated during direct contact of cheese with pizza sauce after 1, ...

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