date:Sep 08, 2012
t a 1% increase in levels of intact casein levels from 7.5% to 8.5% resulted in a change of 154cp (8%) in viscosity, a 126g (11%) change in firmness, and a 2745Pa (10%) change in fracture stress.
These results show that the percentage of intact casein strongly influences the behavior of processed cheese during manufacture and the quality of the finished product, said the paper.
The intact casein percentage of your formulation strongly influences the functionality and physical behavior of your