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Cited by 117Proteins in Food SystemsFood Chemistry and Fat AnalysisAdvanced Scientific Research Methods

The DOI matches its Crossref record; 12 of the 12 references it cites were found in a registry or an index.

Comparison of Four Procedures of Cheese Meltability Evaluation

PARK, J., ROSENAU, J. R., PELEG, M.·1984·Journal of Food Science
DOI 10.1111/j.1365-2621.1984.tb10417.x
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Abstract

ABSTRACT Two traditional cheese meltability tests, the Schreiber and Arnott, as well as two microwave modifications thereof were compared on a variety of mild and sharp cheddar, process American, and mozzarella cheeses and various process cheese products. There was a marked lack of correlation between the Schreiber and Arnott results indicating that at least two material properties control meltability. The effects of variations in heating time and oven temperature in the nonmicrowave tests and heating time in the microwave tests were determined. Differential scanning calorimetry did not reveal differences useful in predicting melting behavior.

Overview

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Registry

Crossref · 10.1111/j.1365-2621.1984.tb10417.x

Cites

12 of 12 references verified0 citation errors · 0 not checkable

Statistics

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Verification

Claims the paper makes

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Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Melting of cheese is primarily determined by the number and strength of casein-casein interactions.

    “This suggests that melting of cheese is primarily determined by the number and strength of the CN-CN interactions (Park et al., 1984”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Park et al., 1984

  • Differential scanning calorimetry of cheese reveals several peaks in the temperature range 10 to 40°C reflecting melting of fat, but no major features are observed when cheese is heated from 40 to 70°C.

    “Differential scanning calorimetry of cheese reveals several peaks in the temperature range 10 to 40°C reflecting the melting of fat but no major features are observed when the cheese is heated from 40 to 70°C (Park et al., 1984”

    From Invited review: perspectives on the basis of the rheology and texture properties of cheese. (2003) · cites this paper as Park et al., 1984

Citations

Cites

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Research works printed but not linked: 3

  1. Chang P.K., 1976, Partially delactosed whey used as NFDM replacement in process cheese offers economic advantages, Food Prod. Devel., 51
  2. Kovacs P., 1976, Xanthan gum galactomannan system improves functionality of cheese spreads, Food Prod. Devel., 10, 32
  3. Rayan A.A., 1980, Scanning Electron Microscopy III

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Metadata

Authors
PARK, J., ROSENAU, J. R., & PELEG, M.
ORCID
PELEG, M.
Venue
Journal of Food Science
Publisher
Wiley
Published
1984-07
Volume
49
Issue
4
Pages
1158-1170
ISSN
  • 0022-1147 (ISSN-L)
  • 1750-3841
DOI
10.1111/j.1365-2621.1984.tb10417.x
OpenAlex
W2074776446
Cited by
117
References
12
Citations by year
2026: 2 · 2025: 6 · 2024: 3 · 2023: 4 · 2022: 1 · 2021: 3 · 2020: 4 · 2019: 2 · 2018: 3 · 2017: 3 · 2016: 4 · 2015: 4 · 2014: 1 · 2013: 3 · 2012: 6
FWCI
2.01
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 8090 d)
Locations
Journal of Food Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
Keywords
cheese meltability, microwave melting, processed cheese, Cheddar cheese, mozzarella cheese, American cheese, melting behavior, heating time, oven temperature, differential scanning calorimetry

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