Results 21 to 30 of about 614 (161)
The effect of milk fat substitution on the rheological properties of Edam-type cheese [PDF]
European Food Research and Technology, 2020 AbstractIn cheese-like products, milk components (in particular fat) are partially or completely replaced with non-dairy substitutes. An attempt was made in this study to determine whether Edam-type cheese can be distinguished from its substitute, where milk fat was replaced with palm oil, based on rheological properties.
Ryszard Myhan +2 more
exaly +2 more sources
ACCELERATION RIPENING OF EDAM CHEESE USING BACTERIAL PROTEASE AND LIPASE [PDF]
Journal of Food and Dairy Sciences, 2005 Edam cheese was made from pasteurized cow's milk. Liquid crude bacteria! protease from Lactobacillus tectis subsp. Cremoris and liquid crude lipase from Lactobacillus delbrueckii subsp.
A. Farrag, M. EI-Sheikh, N. Abd-Rabou
doaj +2 more sources
Quality Changes and Protein Degradation in Edam Yak Cheese during Ripening [PDF]
Shipin Kexue, 2023 In order to study the ripening mechanism of Edam yak cheese, the sensory, physicochemical and textural properties, and proteolysis and lipolysis indexes of Edam yak cheese were determined after 0, 20, 40, 60 and 80 days of ripening.
WANG Ze, ZHANG Yan, CHEN Lianhong
doaj +2 more sources
Pre-treatment methods of Edam cheese milk. Effect on cheese yield and quality
LWT - Food Science and Technology, 2010 Abstract The effect of high-temperature heat treatment (HH), microfiltration (MF) and ultrafiltration (UF) on the Edam vat milk composition, processing and cheese yield, ripening and functional characteristics were studied. The protein level of the MF and UF cheese milk was adjusted to 42 g/kg, whereas the level in the reference (REF) and HH milk was
Marko Outinen
exaly +3 more sources
Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation.
Food Science and Technology Research, 1999 The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 weeks at 6°C after manufacture. The cheeses were analyzed for pH, moisture, total solids, fat and protein content.
Martin, James H. +1 more
exaly +4 more sources
MICROSTRUCTURE OF JARLSBERG TYPE AND EDAM CHEESES AS INFLUENCED BY MATURATION
Journal of Food Quality, 2001 ABSTRACTThis study investigated the microstructure of a Jarlsberg type (Vallegret) and Edam cheeses as impacted by maturation. Microstructure was studied by transmission and scanning electron microscopy. Vallegret and Edam cheeses were matured for eleven and six months respectively at 4C.
KAYANUSH J. ARYANA, ZAHUR U. HAQUE
openaire +2 more sources
The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening [PDF]
Czech Journal of Food Sciences, 2001 Proteolysis, dielectric properties and sensory data were measured during ripening of Edam type cheese (30% and 45% FDM). Cheese of different age (1-25 weeks) was analysed. Dielectric properties were used as a method for assessing proteolysis. Permitivity
I. Kubiš, I. Křivánek, S. Gajdůšek
doaj +2 more sources
Pre-treatment methods of Edam cheese milk. Effect on the whey composition
LWT - Food Science and Technology, 2010 Edam cheese milk was subjected to high-heat treatment (HH), ultrafiltration (UF) and microfiltration (MF). The effect on the recovery yield and the composition of whey was studied. Traditional Edam process was used as a reference. HH reduced the whey protein concentration of milk and whey, but the recovery from milk to whey was not affected.
Marko Outinen
exaly +3 more sources
Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese [PDF]
Food and Bioprocess Technology, 2010 In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties.
Oliveira, Nuno M. +5 more
openaire +4 more sources
Ultrasonication of Lactobacilli Cultures on Edam Cheese Quality during Ripening
Journal of Food and Nutrition Research (Newark, Del ), 2023 Ahmed H. A. A. +4 more
exaly +2 more sources