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Photocentrifugation at 1200 g and 60 °C was used to monitor emulsion stability of spreadable processed cheese (PC) with a low content (0.7 and 1.0 g 100 g−1) of typical emulsifying salts (ES) after different manufacturing conditions. This method of dispersion analysis has been used more frequently for nonfood materials rather than for foodstuffs. The PC contained 36.5 g 100 g−1 dry matter, 40 g 100 g...
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