RHEOLOGICAL AND SENSORY CHARACTERISTICS OF HALF- FAT CREAM CHEESE MADE WITH CARBOHYDRATE BASED FAT REPLACERS [PDF]
Journal of Food and Dairy Sciences, 2003 The effects of two types of carbohycrate-based fal replacers involved maltodextrin and inulin on the compositional, rheological and sensory characteristics of half-fat double cream cheese were investigated.
A. Abd EI-Khair,
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Research Progress on Static Stability and Whipping Re-stabilisation of Recombined Dairy Cream
Liang you shipin ke-jiCompared with fresh cream, recombined dairy cream has the advantages of low cost, high consistency between production batches, and good foam stability after whipping. It is widely used in industries such as coffee and tea beverages.
LI Tong +4 more
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Microbiological and chemical characterization of traditional cheese made from milk produced by the Algarvian goat breed [PDF]
, 2010 This study was concerned with a chemical and microbiological characterisation of cheese made using milk from Algarvian goat breed. Seasonal variation of the microbiota and the gross chemical composition of the raw and boiled milk and cheese during the
Ratao, Isabel Maria Carneiro
core
EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE. [PDF]
Journal of Food and Dairy Sciences, 2013 To compare between the effect of brining or dry salting method on the quality of Muenster type cheese, cow, buffalo and goat milks were individually processed into Muenster type cheese.
M . El - Metwally +3 more
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ExaHyPE for 2021 ChEESE Advanced Training on HPC for Computational Seismology
, 2022 ExaHyPE - An Exascale Hyperbolic PDE Engine (https://exahype.eu/) is a high-performance computational seismology software package focused on waveform modeling.
Bader, Michael +5 more
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Journal of Learning for Development, 2015 : With changes in the global economic landscape, universities are employing adjunct staff to instruct their online courses in new and expanding programs. Concomitantly, the growth of information and communication technology worldwide has facilitated the
Florence Gilzene-Cheese
doaj
QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES [PDF]
Journal of Food and Dairy Sciences, 2011 In order to overcome the undesirable to many Egyptian consumers aroma of goats milk cheese, flavouring essences, namely (cream, butter, Cheddar cheese, Edam cheese, Gouda cheese and Emmental cheese) were added to cheese milk. Results indicated that there
M. Ismail, M. Hamad
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EVALUATION OF FORMATION OF BIOGENIC AMINES DURING THE RIPENING OF EGYPTIAN SOFT DOMIATI CHEESE MADE FROM RAW AND PASTEURIZED BUFFALOES' MILK [PDF]
Journal of Food and Dairy Sciences, 2009 This study was conducted to compare the usage of buffalo milk either raw, pasteurized or pasteurized with starter culture in the manufacture of Egyptian soft Domiati cheese.
A. A. M. Younis +2 more
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Regulations and legislations on processed cheese
, 2022 Legal frameworks are one of the key points in the control of the dairy processing systems, as in many food products. Dairy products including processed cheese are subject to various national and/or international regulations and legislations in different ...
Zafer Erbay +5 more
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