The impact of various emulsifying salts on texture, rheology, spreadability and meltability of acid casein–whey protein model processed cheese
Fuente:
International Dairy Journal
Publication date: July 2026Source: International Dairy Journal, Volume 178Author(s): Bartosz G. Sołowiej, Robert Waraczewski, Maciej Nastaj, Jagoda O. Szafrańska, Waldemar Gustaw, Marta Tomczyńska-Mleko, Katarzyna Ognik, Stanisław Mleko