The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples Cited by

Acta Veterinaria > Archive > 2006, Vol. 75 > Issue 3 > p. 419 > Cited by

Acta Vet. Brno 2006, 75: 419-425

https://doi.org/10.2754/avb200675030419

B. Tremlová¹, P. Štarha², F. Buňka³, Z. Gistingrová¹, J. Hrabě³

¹University of Veterinary and Pharmaceutical Sciences Brno
²Brno University of Technology
³Tomáš Baťa University in Zlín

Received November 3, 2005
Accepted May 11, 2006

Li Hongjuan, Wu Yifei, Hou Dongyu, Zhao Shujing, Li Dan, Wang Xiaopeng, Li Hongbo, Yu Jinghua: Effects of pre-emulsification with whey protein and high temperature sterilisation on texture, functional characteristics and Maillard reaction products of room temperature stored processed cheese. International Dairy Journal 2023, 140, 105610. <https://doi.org/10.1016/j.idairyj.2023.105610>
Bubelová Zuzana, Tremlová Bohuslava, Buňková Leona, Pospiech Matej, Vítová Eva, Buňka František: The effect of long-term storage on the quality of sterilized processed cheese. J Food Sci Technol 2015, 52, 4985. <https://doi.org/10.1007/s13197-014-1530-4>
Černíková Michaela, Buňka František, Pospiech Matej, Tremlová Bohuslava, Hladká Kristýna, Pavlínek Vladimír, Březina Pavel: Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production. International Dairy Journal 2010, 20, 336. <https://doi.org/10.1016/j.idairyj.2009.12.012>