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 +2 more
exaly +4 more sources
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
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
Turkish Journal of Agriculture: Food Science and Technology, 2021 Softening of cheese surface is a common problem especially in brined cheeses. In this study, the effects of the brine calcium concentrations on the texture of fresh perline Mozzarella cheese were investigated.
Mustafa Öztürk +1 more
doaj +1 more source
STUDY ON SPREADABLE PROCESSED CHEESE [PDF]
Journal of Food and Dairy Sciences, 2005 A process for the preparation of directly acidified co-precipitate curd (CB) with lactic acid and the replacement of unripened cheese (Passkey) was done to formulate processed cheese preparation. The blends containing 25, 50, and 75 % of CB. Vegetable
M. Omar +3 more
doaj +1 more source
Fermentation, 2023 This work aimed to study the effect of adding skim milk powder (SMP) and whey protein concentrate (WPC) to probiotic mozzarella cheese. Pasteurized cow milk was heated to 55 °C and divided into five parts: PMC1 (control), PMC2 (1% SMP), PMC3 (1.5% SMP ...
Khalid A. Alsaleem +4 more
doaj +1 more source