Results 111 to 120 of about 4,985 (212)
Properties of low fat Cheddar cheese manufactured with chitosan
, 2007 Chitosan is a fat absorbing fiber. Adding chitosan to Cheddar cheeses could make it possible for one to benefit from advantages of fat (flavor, texture, mouthfeel) and avoid the caloric disadvantage of fat by preventing fat absorption in the intestine ...
Aryana, Kayanush J., Beck, Mary C.
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Applied Food Biotechnology, 2017 Background and Objective: Reduced fat cheese often exhibits poor sensory quality due to the reduction of fat, which plays a critical role in flavor and texture.
Leila Nateghi
doaj
An assessment of the intact casein content in natural cheddar cheese to determine its suitability in processed cheeses with desired properties. [PDF]
J Food Sci Technol, 2023 Chaudhary D +4 more
europepmc +1 more source
Reduced-Fat Cheddar Cheese from Condensed Milk
, 1992 Objective: The objective of this research was to determine if condensed milk would be acceptable in the manufacture of reduced-fat Cheddar cheese and the degree of total solids that will produce acceptable quality ...
Anderson, Debra L.
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Energy demand and carbon footprint of cheddar cheese with energy recovery from cheese whey
, 2019 This study evaluates the life cycle environmental sustainability of cheddar cheese with energy recovery from cheese whey via anaerobic digestion. Environmental hotspots and improvement opportunities along the supply chain are also identified.
Gosalvitr, Piya +3 more
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Enhanced Cheddar Cheese with Edible Seaweed (Eucheuma cottonii)
Turkish Journal of Agriculture: Food Science and TechnologyCheddar cheese, one of the earliest and most commercially significant dairy products, provides an excellent platform for functional food innovation due to its stable matrix and widespread consumer acceptance.
Don Nisal Deelaka Balasooriya Arachchige +2 more
doaj +1 more source
Synthesis of active packaging films from Lepidium sativum gum/polyvinyl alcohol composites and their application in preserving cheddar cheese. [PDF]
Sci Rep, 2023 Rehim MA, Zahran HA, Al-Moghazy M.
europepmc +1 more source
Microbial Control Strategies in Cheddar Cheese Production: A Scoping Review
This thesis comprehensively examines the main findings and their broader significance. It highlights the crucial importance of extensive microbial control measures in Cheddar cheese production.
Ndafonghoshi, Paulina Ndeshipanda Penoshinge
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Improving the Quality of Low Fat Cheddar Cheese
, 1999 End of Project ReportThe aims of this study were to elucidate the contribution of fat to cheese biochemistry and texture and to improve the texture and flavour of half-fat Cheddar cheese by modifications in make procedure, the addition of a fat mimetic ...
Guinee, Timothy P. +3 more
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