Plant-Based Alternatives to Cheese Formulated Using Blends of Zein and Chickpea Protein Ingredients [PDF]
Foods, 2023 In this study, zein protein isolate (ZPI) and chickpea protein concentrate (CPC) ingredients were used to formulate five plant-based cheese alternatives.
Nadia Grasso +5 more
doaj +2 more sources
Influence of Salting and Ripening Conditions on the Characteristics of a Reduced-Fat, Semi-Hard, Sheep Milk Cheese [PDF]
Foods, 2023 This study aimed to assess the effect of salting and ripening conditions on the features of sheep milk, reduced-fat, semi-hard cheese. Eight groups of cheese, with an average fat content of ≅10.5%, moisture on non-fat substances (MNFS) ≅ 56%, a protein ...
Lambros Sakkas +2 more
doaj +2 more sources
The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese [PDF]
Animals, 2021 Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution.
Jakub Biegalski +3 more
doaj +2 more sources
Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market [PDF]
FoodsThe increasing demand for plant-based foods has led to significant growth in the availability, at a retail level, of plant-based cheese analogue products.
Farhan Ali +3 more
doaj +2 more sources
Thermal imaging for estimating melting point in cheese: A cost-effective alternative to rheology [PDF]
JDS CommunicationsThe melting characteristics of cheese play a pivotal role in determining functional performance in various applications. Measuring the meltability and melting point of cheese is a challenge and requires sophisticated equipment, a laboratory setup, and ...
Zeel Modi, Prafulla Salunke
doaj +2 more sources
An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs [PDF]
MoleculesThe present study was undertaken to investigate the impact of curdlan and buttermilk addition on the physicochemical and sensory attributes of processed cheeses (PCs), thereby elucidating their potential utility in culinary applications.
Marika Magdalena Bielecka +2 more
doaj +2 more sources
The effect of pH on the microstructure, rheological and functional properties of halloumi-type cheese: pH-structure-function relationships [PDF]
Food Chemistry: XThis study investigated the impact of pH on the microstructure and functional properties of Halloumi-type cheese produced from cow milk. The optimal pH for non-melting during frying and ideal oil release was above 6.41 or below 4.69.
Xiaoxuan Zhao +13 more
doaj +2 more sources
The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese [PDF]
Current Research in Food Science, 2022 In response to consumer demands, plant protein ingredients are increasingly being used in the formulation of plant-based alternatives to cheese. The aim of this study was to determine the influence of protein concentration on key quality attributes of ...
N. Grasso +5 more
doaj +2 more sources
Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking [PDF]
Foods, 2020 The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods.
Nabila Gulzar +8 more
doaj +2 more sources
Solid Fat Replacement with Canola Oil-Carnauba Wax Oleogels for Dairy-Free Imitation Cheese Low in Saturated Fat [PDF]
Foods, 2021 Canola oil was structured into oleogels with different amounts of carnauba wax, and their processing performances were assessed as an alternative to solid fat for imitation cheese low in saturated fat.
Kyungwon Moon +4 more
doaj +2 more sources