Results 11 to 20 of about 94,908 (322)
Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka [PDF]
Dairy, 2022 This study was conducted to assess the variations of milk coagulation properties (MCP) among two native cattle types, e.g., Thamankaduwa White (TW), Lankan cattle (LC) and two improved cattle breeds, e.g., Friesian (FR) and Jersey (JS), in relation to ...
Viraj Weerasingha +6 more
doaj +4 more sources
Physicochemical, Functional, Fatty Acids Profile, Health Lipid Indices, Microstructure and Sensory Characteristics of Walnut-Processed Cheeses [PDF]
Foods, 2021 In the present study, processed cheeses fortified with walnut paste (a high source of omega-3 fatty acids) were developed and characterized. In order to identify the best cheese formulation, the effects of different proportions of walnut paste (0, 5, 10,
Khaled A. Abbas +3 more
doaj +2 more sources
Soy-Based High-Protein Spheric Foods with the Appearance of Familiar Sugary Snacks [PDF]
FoodsExcessive consumption of sugary foods increases the likelihood of obesity, as well as the preventable risk of lifestyle illnesses such as diabetes and cardiovascular diseases.
Hiroyuki Yano, Rika Tanaka, Wei Fu
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Palm-based oils as milk fat alternatives in Mozzarella cheese analogue [PDF]
Grasas y AceitesThis research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives.
N.H. Ismail +6 more
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Meltability and Rheology of Model Process Cheese containing acid and rennet casein [PDF]
, 1983 Process cheese models were prepared by blending acid or rennet casein, milk fat, sodium chloride, 2.5% emulsifying salt and water and heating to 80 C. Acid casein cheese models were subjected to sodium hydroxide conditioning at 65 C in the cooker. Model process cheeses were acidified with lactic acid and treated by addition of undenatured and heat ...
Savello, Paul Alexander
openaire +5 more sources
Water mobility and thermal properties of smoked soft cheese [PDF]
Mljekarstvo, 2017 The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transitions
Hanna Maria Baranowska +4 more
doaj +3 more sources
The Use of Carrot Fiber and Some Gums in the Production of Block-Type Melting Cheese [PDF]
FoodsIn this study, the effect of carrot fiber and certain gums on the physicochemical, textural, microbiological, and sensory properties of block-type melting cheese, which holds a significant place in our daily food consumption, was investigated.
Hasan Cankurt +2 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
Meltable, Glass-Forming, Iron Zeolitic Imidazolate Frameworks
Journal of the American Chemical Society, 2023 We describe the first meltable iron-based zeolitic imidazolate framework (ZIF), denoted MUV-24. This material, elusive from direct synthesis, is obtained from the thermal treatment of [Fe3(im)6(Him)2], which yields Fe(im)2 upon loss of the neutral imidazole molecules.
León-Alcaide, Luis +6 more
openaire +5 more sources
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