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The document discusses the impact of anticaking agents (ACAs) on the performance of shredded cheese, particularly focusing on their effectiveness in preventing matting and fusion during storage. It outlines the challenges of storing cheese as blocks versus shreds, the technology behind Individual Quick Freezing (IQF), and the various types of ACAs used in the industry. Additionally, it presents experimental findings on the performance of different ACAs under varying storage conditions and their influence on

Author

a4rarhim

Language

EN