Results 51 to 60 of about 2,575 (207)
Meltability and Rheology of Model Process Cheese Containing Acid and Rennet Casein
, 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 +1 more source
The effect of pH on the orientation of rennet casein.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1988 pH4.5からpH6.8の範囲におけるレンネット・カゼイン溶液(濃度約30%)に,シリンジ式ノズルを用いて一種のずり応力を与えると, pH5.3～5.4付近において配向性をもった糸状組織物が得られた.この現象から,レンネット・カゼインの配向性におよぼすpHの影響を検討した. イ) pH4.5からpH6.8の範囲にわたるレンネット・カゼインの容積変化と上清側へのタンパク質画分の移行度との関係から,レンネット・カゼインの水和度の最も大きいところは, pH5.3～5.4付近である. ロ) レンネット・カゼイン中のカルシウム/リンの比率および水和度を表わすペレット容積の変化から,レンネット・カゼインのpHによる形態的変化はA, B, Cの3領域に大別される.
KIKUCH, Eiichi +3 more
openaire +2 more sources
Journal of Dairy Science: Due to its versatility and shelf stability, process cheese is gaining interest in many developing countries. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein ...
B. Riebel +3 more
doaj +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, Volume 3, Issue 2, Page 124-141, June 2026.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Propriedades físicas e químicas de queijos cremosos: influência de polissacarídeos e transglutaminase [PDF]
, 2008 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos Alimentos.Os objetivos deste trabalho foram: avaliar a influência de polissacarídeos, nas propriedades físicas e ...
Sá, Estela Mary Fernandes de
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, 2022 S.3980-3993Reduced-fat food products can help to prevent obesity and other diet-related diseases. However, the removal of fat often impairs the sensory and textural properties of foods, leading to low consumer acceptance. In this study, we tested various
Schädle, Christopher N. +2 more
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A COMPARATIVE STUDY ON THE EFFECT OF COLD STORAGE ON SOME PROPERTIES OF GOAT'S AND COW'S MILK [PDF]
Journal of Food and Dairy Sciences, 2002 The attained results showed slight changes in the acidity, pH and stability to ethanol during the cold storage of goat's milk, whereas the corresponding values in cow's milk were more pronounced.
Manal Neaim,
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The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source
Factors that affect the aggregation of rennet-altered casein micelles at low temperatures
, 2008 The effects of temperature, CaCl2 concentration, pH and ionic strength of milk on the aggregation of casein micelles in milk renneted at 15 degrees C were studied using particle size analysis determined by laser-light scattering.
Bansal, Nidhi +5 more
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Acid and Rennet Coagulation Properties of A2 Milk
Foods, 2022 This study investigated the acid and rennet milk coagulation properties of A2 milk (β-casein (CN) A2A2 genotype), in comparison to a control milk (blend of A2A1/A1A1/A2A2 genotypes). Acid and rennet coagulation were evaluated using the Optigraph® system,
Bibiana Juan, Antonio-José Trujillo
doaj +1 more source