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Enamel rehardening by soft cheeses.
American journal of dentistry, 1993The in situ rehardening effect by soft cheeses: unsweetened, sucrose-sweetened and strawberry marmalade-flavored, pH 4.5, 4.25 and 4.0 as compared to secreted saliva, was investigated on softened enamel. Ten volunteers wearing orthodontic removal appliances participated in the study.
I, Lewinstein, L, Ofek, I, Gedalia
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Flavour and texture in soft cheese
1997Cheeses can be classified schematically according to their moisture content into three major categories: hard, semi-hard and soft cheeses. The higher the moisture content/casein ratio, the softer the casein matrix of cheese. Soft cheeses have a typical taste and aroma due to a surface flora.
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Modern Cheesemaking: Soft Cheeses
1993The UK Cheese Regulations (1970) describe compositional standards for some 29 cheese varieties which are listed in a Schedule. These standards are expressed as minimum fat in the dry matter (FDM), and maximum moisture content in the cheese. All cheeses other than those in the Schedule, are categorised in the Regulations as either ‘soft’ or ‘hard ...
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Microencapsulated Probiotics in Soft Feta Cheese
Cheese- and buttermakingAlginate microcapsulation of synbiotics was applied to soft feta cheese to improve its functional properties by maintaining the viability of probiotic cultures during production and storage. The synbiotic additive was a mix of Lactococcus lactis and Lactobacillus plantarum with oligofructose and inulin.
Olesya Butrimova, Roman Budkevich
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Soft cheese «White birch» for farm cheese making
Cheesemaking and buttermaking, 2021openaire +1 more source
Using recombinant camel chymosin to make white soft cheese from camel milk
Food Chemistry, 2021Najeeb S Al-Zoreky, Faisal Almathen
exaly