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Polyphenolic Compounds as Functional Ingredients in Cheese
Food Chemistry, 2011 Abstract A functional cheese product containing polyphenolic compounds was developed, and the polyphenolic retention efficiency and antioxidant property of the product evaluated. Single phenolic compounds, including catechin, epigallocatechin gallate (EGCG), tannic acid, homovanillic acid, hesperetin and flavones, and natural crude compounds, such as
Claude Champagne +2 more
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Criterial Aspects of Functional Cheese Production
Cheese- and buttermaking, 2023The cheese production industry is currently expanding its range of highly-competitive functional products. As a result, it needs to embrace new raw materials and develop new methods of economic assessment. Cheese quality depends on various production criteria while product sales depend on effective risk management mechanisms.
Ol'ga Skryabina, Dina Ryabkova
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Journal of Food Science, 2014
Abstract The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity).
Ma, X +4 more
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Abstract The aim of this study is to quantify the pizza baking properties and performance of different cheeses, including the browning and blistering, and to investigate the correlation to cheese properties (rheology, free oil, transition temperature, and water activity).
Ma, X +4 more
openaire +3 more sources
Protein in Cheese and Cheese Products: Structure-Function Relationships
2016Cheese manufacture involves the controlled destabilization of the casein micelle in milk by enzymatic hydrolysis of the surface κ-casein layer, acidification to the isoelectric pH of the casein, or a combination of pH reduction to ~5.6 and high temperature (~90 °C) in rennet-curd, acid-curd and acid heat-curd cheeses, respectively.
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Functionalization of cheese with mycosterol extracts
2019Due to the structural similarity with phytosterols, it is believed that ergosterol acts identically in the lowering of blood cholesterol levels. Due to the easier solubility of ergosterol in lipophilic media, an interesting approach is the incorporation of pure ergosterol and mycosterol extracts into lipid matrices such as cheese, facilitating its ...
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Technological and Functional Aspects of Yoghurt Cheese
2018Lactic acid fermentation is one of the eldest and primary approaches used for preservation of milk. Amongst fermented dairy products, yoghurt is becoming more popular owing to its nutritional and therapeutic properties. Also, it is a remarkable source of superior quality proteins, calcium, phosphorus and potassium along with significant quantities of ...
Latika Bhandari +4 more
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COOLING EFFECTS ON PROCESSED CHEESE FUNCTIONALITY
Journal of Food Process Engineering, 2004ABSTRACT Textural and functional properties of processed cheese are affected by a final production step – cooling. Rheological data demonstrate a firmer cheese at slower cooling rates. To simulate industrial production, five‐pound cheese loaves were cooled in an environment at 5C under free and forced convection.
QIXIN ZHONG +2 more
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Inclusion of starch in imitation cheese: Its influence on water mobility and cheese functionality
Food Hydrocolloids, 2008Abstract The impact of starch type and concentration on the nature of water in and the rheology of imitation cheese were investigated. Imitation cheese (55% moisture) containing four starches (native, pre-gelatinised, resistant or waxy corn) at inclusion levels of 1.9%, 3.9%, 5.8%, 7.8%, or 9.9% w/w were manufactured using a Brabender Farinograph-E
N. Noronha +4 more
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