Impact of protein content and pH on the properties of microwaved, expanded, shelf-stable cheese puff snacks made from dairy powders
ABSTRACT: Certain cheeses (e.g., Mozzarella) can be stretched and molded when heated. If a cheese can stretch, perhaps its properties can also be modified to allow it to expand during microwave heating and drying to produce a crunchy, shelf-stable snack. To investigate this concept, we made a model...
Gardado en:
| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2025-08-01
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| Series: | Journal of Dairy Science |
| Assuntos: | |
| Acceso en liña: | http://www.sciencedirect.com/science/article/pii/S002203022500400X |
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