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...

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Principais autores:	J.M. Pronschinske, S. Govindasamy-Lucey, J.J. Jaeggi, R.A. Ibáñez, M.E. Johnson, J.A. Lucey
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2025-08-01
coleção:	Journal of Dairy Science
Assuntos:	pasteurized processed cheese product expanded cheese snacks puffs microwave heating texture
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S002203022500400X
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