Results 81 to 90 of about 4,985 (212)
, 1977 A method for the aseptic manufacture of cheeses, free either from rennet or from rennet and starter, is described, allowing the action of starter bacteria and milk protease to be studied without the interference of rennet.
Visser, F.M.W.
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Water Relationships of Whey Permeate Powders
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Water relationships are developed for whey protein permeate powders based on an analysis of the composition, structural organization, and thermal properties of three commercial whey permeate powders (WPPs). On the basis of microscopic analysis, a two‐phase model of permeate powders with two types of particle morphologies is proposed: (1 ...
Tsung‐Yueh Benjamin Peng +2 more
wiley +1 more source
, 2020 The primary aim of this thesis was to study the quality of cheddar cheese produced in Mongolia and compare to the quality of cheddar cheese available in Hungary by rheological (texture analysis) and spectroscopic (elemental analysis) methods.
Bayar, Undram
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Frontiers in Sustainable Food SystemsThis study aimed to investigate the physiochemical properties, techno-functional attributes, and proteolytic impacts of incorporating different hydrocolloids as fat substitutes in low-fat cheddar cheese.
Mian Shamas Murtaza +11 more
doaj +1 more source
Partial Glycerides in the Fat of Cheddar Cheese
Journal of Dairy Science, 1966 Abstract The fat of Cheddar cheese was found to contain mono- and diglycerides. The amounts in mild and medium cheese did not differ, but old cheese contained larger percentages of partial glycerides. Rancid cheese contained no more partial glycerides than mild or medium cheese.
openaire +2 more sources
Aroma, Flavor, and Textural Drivers of Acceptance in Unflavored Pea Protein Isolates
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT The growing popularity of plant‐based proteins, particularly pea protein, is driven by health benefits and sustainability. However, despite the increasing demand, undesirable sensory attributes hinder consumer acceptance. This study aimed to identify the key sensory drivers of acceptance for unflavored pea protein isolates and to compare ...
Min Sung Kim +6 more
wiley +1 more source
Proteolysis in soft cheese, studied on Meshanger cheese and cheese models
, 1978 Enzymes predominantly responsible for the primary degradation of protein in soft cheese and for the related changes in consistency were studied. Reconstructed Noordhollandse Meshanger cheese and preserved simulated soft cheeses of different composition ...
Noomen, A.
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Consumer perception of Cheddar cheese color
Journal of Dairy ScienceThe color of Cheddar cheese in the United States is influenced by many factors, primarily the amount of annatto added as a colorant. The US Food and Drug Administration is currently reviewing its definition of the term "natural" on food labels, which may result in the use of colorants being restricted in natural cheeses. The objective of this study was
C.M. Racette +2 more
openaire +2 more sources
Detection of Histamine and Tyramine in some Cheese
Journal of High Institute of Public Health, 2007 The biogenic amines content of various food has been widely studied because of their potential toxicity. This study aims at presenting data about histamine and tyramine content in some locally and imported soft, hard, and semihard cheese available in ...
Thannae M. Amine +2 more
doaj +1 more source
The Scientific World Journal, 2003 Mycobacterium avium subsp. paratuberculosis (Map) is a potential human pathogen known to be present in raw milk from infected dairy herds. Current pasteurisation regimes do not totally inactivate Map resulting in the possibility of viable cells being ...
J. A. Donaghy, N. L. Totton, M. T. Rowe
doaj +1 more source