Results 21 to 30 of about 474 (255)
Effect of Heat Treatments on the Meltability of Cheeses
Journal of Dairy Science, 2001 The effect of heat treatments on the meltability of cheese was investigated. Cheddar cheeses of different composition and low-moisture, part-skim Mozzarella cheese were studied at 1, 3, 6, and 12 wk of aging. Cheese samples were heated to 60 degrees C and held for 0, 10, and 20 min before allowing the melted cheese to flow. Mean meltabilities, over all
M I, Kuo +3 more
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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
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A Viscoelasticity Index for Cheese Meltability Evaluation
Journal of Dairy Science, 2000 A device especially designed for uniaxial creep test was used in this study. Cheddar cheeses of different fat content were used. To study the linear viscoelastic response of the cheese, temperature of 40 degrees C and stress of 1119.5 Pa were chosen. Tests were carried out at cheese ages of 1, 3, 6, and 12 wk after production date. A six-element Kelvin
M I, Kuo, Y C, Wang, S, Gunasekaran
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Exploiting Meltable Protein Hydrogels to Encapsulate and Culture Cells in 3D
Macromolecular Bioscience, 2022 AbstractThere is a growing realization that 3D cell culture better mimics complex in vivo environments than 2D, lessening aberrant cellular behaviors and ultimately improving the outcomes of experiments. Chemically crosslinked hydrogels which imitate natural extracellular matrix (ECM) are proven cell culture platforms, but the encapsulation of cells ...
Gema Dura +6 more
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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 +2 more
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Chemical and Pharmaceutical Bulletin, 1997 Factors affecting granulatabilities in the tumbling melt granulation (TMG) method for the preparation of spherical beads without using any solvent were investigated. Beads of ten kinds of non-meltable materials were prepared using hydrogenated rape oil (HRO) as binder by changing the mixing ratio of the meltable material (X M ), and the recovery ...
MAEJIMA, Toru +3 more
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IMPACT OF SOME CARBOHYDRATE-BASE FAT REPLACERS ON THE LOW FAT MOZZARELLA-LIKE CHEESE CHARACTERISTICS [PDF]
Journal of Food and Dairy Sciences, 2009 Two carbohydrate-base fat replacers were used to study the chemical and physical properties of low- fat Mozzarella cheese being made by using 1.5% fat cow's milk. The obtained curd was divided into seven equal parts, the first one was used as a control
Lamiaa A. Kadoom +3 more
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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
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Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکيب و بعض خواص معجون الجبن المطبوخ المصنع من مخاليط تحتوي علي کميات مختلفه من نفس مکونات المخلوط الاساسيه [PDF]
Journal of Food and Dairy Sciences, 2020 The attained results revealed that due to the difference in the concentrations of the main ingredients used in making of different blends of processed cheese spreads (PCS) (T1, T2, and T3), the gross chemical composition and certain properties of the ...
N. Mehanna +3 more
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Effects of heat treatment on the meltability of processed cheese.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1991 プロセスチーズの加熱溶融性(Meltability: Melt性)におよぼす熱の影響を調べるために,プロセスチーズを単純化したモデルチーズを用いて一連の検討を加えた.モデルチーズを80℃で加熱保持すると,保持時間が増すにつれてMelt性が低下した.又,この現象には常に不溶性タンパク量の増加が伴っており,両者間には強い負の相関が認められた(r=-0.92).この不溶性タンパクは,チーズ中で脂肪球表面に吸着したタンパクが加熱保持されることにより変性,不溶化を起こすことにより生ずるものであり,これがモデルチーズのMelt性低下に係わっているものと考えられる.
TATSUMI, Kiyoshi +3 more
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