HIGHLIGHTS
- who: T. J. Herald and Karen A. Schmidt from the Kansas State University Agricultural Experiment Station and have published the research: Changes in the textural quality of selected cheese types as a result of frozen storage, in the Journal: (JOURNAL)
- what: Initial strain sweep experiments were conducted to determine the linear viscoelastic region for the cheeses. This study has given evidence that cheese can be used in frozen foods; however, the viscoelastic properties of the cheese will change over time.
- how: Indicated that storage reduced the elastic properties all three When were subjected . . .
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