Results 21 to 30 of about 94,908 (322)

Low-moisture part-skim mozzarella cheese made from blends of camel and bovine milk: Gross composition, proteolysis, functionality, microstructure, and rheological properties

Journal of Dairy Science, 2022
: Camel (CM) milk is used in variety of ways; however, it has inferior gelling properties compared with bovine milk (BM). In this study, we aimed to investigate the physicochemical, functional, microstructural, and rheological properties of low-moisture ...
Abdelmoneim Abdalla, Basim Abu-Jdayil, Hussah Alsereidi, Fathalla Hamed, Afaf Kamal-Eldin, Thom Huppertz, Mutamed Ayyash   +6 more
doaj   +1 more source

The influence of plant addition to some physicochemical, textural, microstructural, melting ability and sensory properties of Mozzarella cheese

Mljekarstvo, 2020
Mozzarella cheese is produced by kneading the curd, which has a fibrous structure with melting and elongation properties, in hot water. The present study aimed to investigate the impact of the addition of some plants on certain properties of Mozzarella ...
Oktay Yerlikaya, Ecem Akan, Ozge Yildiz Bayram, Ayse Demet Karaman, Ozer Kinik   +4 more
doaj   +1 more source

Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese

Turkish Journal of Agriculture: Food Science and Technology, 2022
A 3×3 factorial arrangement of treatments in a completely randomized design was used to find out the combined effect of milk source {cow (CM), buffalo (BM) and mixed (CM:BM 1:1 ratio)} and the method of acidification {starter culture (SC): Streptococcus ...
Nayana Kumari Narayana, Oshada Gihan Palliyaguru   +1 more
doaj   +1 more source

Development of a Novel Robust Approach for Unveiling the Stretchiness of Cheese. [PDF]

J Texture Stud
This 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

Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese [PDF]

Shipin Kexue, 2023
In this study, we investigated the changes in the functional properties (meltability and fat precipitation), texture, rheological properties, and microstructure of processed cheese during emulsification (5–30 min) at different temperatures (80 and 85 ℃).
LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua
doaj   +1 more source

Influence of fat content and other variables on the Cremoso Argentino cheese meltability

Grasas y Aceites, 2004
The influence of the fat content, pH, the ripening degree and the incorporation of whey proteins, by two different methods, on the meltability of Cremoso Argentino cheese was examined.
Diego J. Mercanti, Irma V. Wolf, Carlos A. Meinardi, Mario C. Candioti, Carlos A. Zalazar   +4 more
doaj   +1 more source

Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese

Czech Journal of Food Sciences, 2009
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat contents (Δfat = 17%) and at different storage times (Δt = 6 ...
Dorota Cais-Sokolińska, Jan Pikul
doaj   +1 more source

Enhancing the fracture toughness of carbon fibre/epoxy composites by interleaving hybrid meltable/non-meltable thermoplastic veils

Composite Structures, 2020
Interlaying thermoplastic veils into carbon fibre/epoxy composites has proved to significantly increase the interlaminar fracture toughness. The main toughening mechanism is thermoplastic fibre bridging for the non-meltable veils and matrix toughening for the meltable veils.
Quan, D. (author), Alderliesten, R.C. (author), Dransfeld, C.A. (author), Murphy, Neal (author), Ivanković, Alojz (author), Benedictus, R. (author)   +5 more
openaire   +3 more sources

Composition, functional properties and sensory characteristics of Mozzarella cheese manufactured from different somatic cell counts in milk [PDF]

, 2009
In the present study, composition, functional properties and sensory characteristics of Mozzarella cheese produced from milk with somatic cell counts (SCC) at low (800,000 cells/mL) levels were investigated. Three batches of cheese were produced for each
ANDREATTA, Evelise, FERNANDES, Andrezza Maria, MARQUES, Marina Célia, MUSSARELLI, Camila, OLIVEIRA, Carlos Augusto Fernandes de, SANTOS, Marcos Veiga   +5 more
core   +3 more sources

Possibility of using natural cheeses for pizza production

Пищевые системы, 2023
The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw ...
G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin   +2 more
doaj   +1 more source