Results 231 to 240 of about 3,379,752 (263)

FUNCTIONAL PROPERTIES OF PIZZA CHEESES

Технологии будущего в маслоделии и сыроделии: управление сырьем, микробиотой, оборудованием и упаковкой
Статья посвящена анализу функциональных свойств сыров для пиццы – отдельной группы продуктов, наиболее востребованной в сегменте HoReCa. В отличие от традиционных сыров эти продукты содержат эмульгирующие соли, а их ключевые свойства проявляются только после высокотемпературной обработки (выпечки пиццы).
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Evaluation of the quality of a functional cheese product

Agro-industrial complex: problems and prospects of development
The article provides data on the assessment of the quality of a cheese product enriched with plant components. A ratio of components has been selected that allows you to create a product of high nutritional value with excellent marketable properties.
Elena V. Zakipnaya, Svetlana N. Parfyonova   +1 more
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JUSTIFICATION OF THE FUNCTIONAL ORIENTATION OF ADYGHE CHEESE

Известия вузов. Пищевая технология
Адыгейский сыр является традиционным продуктом питания в Республике Адыгея, занимает особое место в культуре и национальной кухне, а также имеет важное экономическое значение для региона. Высокий по- требительский спрос на территории всей Российской Федерации обусловливает научный и практический интерес к адыгейскому сыру, что подтверждает актуальность
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Effect of cheese coagulants on American-style natural cheese proteolysis and functional characteristics of process cheese made therefrom

International Dairy Journal
Recombinant bovine chymosin (RBC) is an enzyme routinely used in cheese manufacture. Recombinant camel chymosin (RCC) is a milk coagulant with higher clotting activity and less proteolytic activity for natural cheese manufacture. This study aimed to determine the effect of RCC and RBC on the proteolysis of natural cheese and the functionality of ...
Ananya C. Biswas, Prafulla Salunke, Lloyd E. Metzger   +2 more
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FUNCTIONS OF WATER IN MILK AND CHEESE

Cheesemaking and buttermaking, 2021
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Cheese and buttermaking products of functional use

Cheesemaking and buttermaking, 2023
E.V. Topnikova, I.N. Delitskaya, N.V. Ivanova, D.S. Myagkonosov   +3 more
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Plant-based cheese analogs: structure, texture, and functionality

Critical Reviews in Food Science and Nutrition
Plant-based cheese analogs have been developed using plant-based ingredients to mimic the appearance, structure, and flavor of conventional cheeses. Due to the complex composition and structure of cheese, developing plant-based cheese analogs that completely replicate its physicochemical, structural, sensory, and nutritional features is a highly ...
Didem, Sözeri Atik, Thom, Huppertz
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Processed cheeses of functional purpose

Milk branch magazine, 2022
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Rheology, Microstructure, and Functionality of Cheese

2017
Kasiviswanathan Muthukumarappan, Gabriela John Swamy   +1 more
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Production of functionally necessary ingredients for cheese

Dairy Industry, 2021
E.V. Topnikova, D.S. Myagkonosov, Yu.Ya. Sviridenko, N.P. Sorokina   +3 more
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