Structure, Meltability, and Firmness of Process Cheese Containing White Cheese [PDF]
, 1991 White cheese made by coagulating heated milk (90 C) with a 2.5% citric acid solution to pH 5.5 consists of casein particles having a characteristic core-and-shell ultrastructure.
Caric, Marijana +3 more
core +1 more source
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
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 +3 more
doaj +1 more source
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
openaire +2 more sources
Influence of Processing Parameters on Nutrient Recovery During Ultrafiltration of Milk and Meltability of Pasteurized Process Cheese Food Made from the Retentate [PDF]
, 1989 Three batches of milk were ultrafiltered to 60, 65, or 70% volume reduction before diafiltration. Starting diafiltration at 70% volume reduction took less time and water without affecting nutrient recovery.
Collinge, Susan Kay Fortier
core +1 more source
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) +5 more
openaire +3 more sources
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 +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
The effect of smoking on changes in functional attributes of Mozzarella cheese [PDF]
, 2016 Smoking of cheeses significantly modifies not only sensory attributes, but also determines the form of their further utilisation, packaging method and shelf life.
Lasik, Agata +2 more
core +1 more source