Chapter 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel

  1. Y. H. Hui Senior Scientist
  1. Arjen Bot,
  2. Frank A.M. Kleinherenbrink,
  3. Michel Mellema,
  4. Christel K. Magnani

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch28

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Bot, A., Kleinherenbrink, F. A.M., Mellema, M. and Magnani, C. K. (2006) Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch28

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Unilever Research and Development Vlaardingen, Olivier van Noortlaan 120, NL-3133 AT Vlaardingen, The Netherlands

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • cream cheese - acidified protein-stabilized emulsion gel;
  • Spin Echo Small-angle Neutron Scattering (SESANS);
  • cream cheese processing

Summary

This chapter contains sections titled:

  • Introduction

  • Building Structure: Gelled O/W Emulsions or the Science Behind Cream Cheese

  • Cream Cheese Processing

  • Cream Cheese Properties

  • Cream Cheese Properties During Transport and Storage

  • Summary

  • References

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