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
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
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
doaj +4 more sources
Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese. [PDF]
J Texture StudThis study proposed a method for objectively measuring the stretchiness of cheese using a texture analyzer equipped with a double-sided fork probe. The method measures the force required to stretch melted cheese samples at a constant speed.
Andrigo P, Spilimbergo S, Dewi BPC.
europepmc +3 more sources
Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese [PDF]
Journal of Dairy Science, 2004 The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T1 0.48%, T2, 0.42%, and T3 0.35%) were manufactured and stored at 4 degrees C.
N S, Joshi +2 more
exaly +3 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
doaj +2 more sources
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.
Savello, Paul Alexander
core +5 more sources
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues [PDF]
European Food Research and Technology, 2016 Bartosz Sołowiej +2 more
exaly +2 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