Results 21 to 30 of about 474 (257)

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, Y C, Wang, S, Gunasekaran, N F, Olson   +3 more
openaire   +2 more sources

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, Shafika R. Ishak, M. B. Atta, M. Y. El – Hawary   +3 more
doaj   +1 more source

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, M. Dawoud, W. Ragab, Seham Swelam   +3 more
doaj   +1 more source

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

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, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad, Iqra Muqadas Saleem   +8 more
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

Milk Coagulation Properties: A Study on Milk Protein Profile of Native and Improved Cattle Breeds/Types in Sri Lanka

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, Hasitha Priyashantha, Chaminda Senaka Ranadheera, Pradeep Prasanna, Pradeepa Silva, Janak K. Vidanarachchi, Monika Johansson   +6 more
doaj   +1 more source

EFFECT OF POTASSIUM CHLORIDE AS A SALT REPLACED ON THE QUALITY OF BUFFALO'S MOZZARELLA CHEESE [PDF]

Journal of Food and Dairy Sciences, 2015
Low-moisture Mozzarella cheese (LMMC) was manufactured from cow milk (control) and from standardized buffalo milk (SBM, 3 % fat) by partial substitution of NaCl with KCl. LMMC was made and salted with 4 salt mixtures: NaCl only, 3 NaCl: 1 KCl,  1 NaCl: 1
W. Nasr
doaj   +1 more source

FUNCTIONAL AND MICROSTRUCTURAL PROPERTIES OF LOW FAT MOZZARELLA CHEESE AS AFFECTED BY EXOPOLYSACCHARIDES-PRODUCING S. THERMOPHILUS AND STORAGE CONDITIONS [PDF]

Journal of Food and Dairy Sciences, 2005
This study was carried out to improve the functional properties of low fat mozzarella cheese and to extend its shelf-life via the use of exopolysaccharides (EPS) producing starter  cultures and different freezing conditions.
Elham El –Sayed
doaj   +1 more source

Chemical and Microbiological Quality of Mozzarella Cheese Consumed in Minia Governorate, [PDF]

Minia Journal of Agricultural Research and Development
This study aimed to evaluate the chemical, some physical properties and microbiological quality of Mozzarella cheese consumed in Minia governorate. Six samples of Mozzarella cheese were collected from different local markets in Minia governorate.
doaj   +1 more source

IMPDH inhibition enhances cytarabine efficacy in SAMHD1‐expressing leukaemia cells via guanine nucleotide depletion

Molecular Oncology, EarlyView.
Cytarabine is a key therapy for acute myeloid leukaemia (AML), but its efficacy is limited by the dNTPase SAMHD1, which hydrolyses its active metabolite. Screening nucleotide biosynthesis inhibitors revealed that IMPDH inhibitors selectively sensitise SAMHD1‐proficient AML cells to cytarabine.
Miriam Yagüe‐Capilla, Christopher Dirks, Caroline Eiden, Sonja K. Fesenmayer, Femke M. Hormann, Yolande Klootsema, Ingrid Lilienthal, Si Min Zhang, Nikolas Herold, Sean G. Rudd   +9 more
wiley   +1 more source