Results 191 to 200 of about 776,893 (236)
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International Journal of Dairy Technology, 1995
The production of soft cheese is considered in detail and illustrated by examples including varieties such as cottage cheese, carrick and camembert. It is shown that a diverse range of products can be manufactured by careful manipulation of a relatively small number of processing conditions. The methods are equally applicable to sheep or goat milk.
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The production of soft cheese is considered in detail and illustrated by examples including varieties such as cottage cheese, carrick and camembert. It is shown that a diverse range of products can be manufactured by careful manipulation of a relatively small number of processing conditions. The methods are equally applicable to sheep or goat milk.
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Bacteriological Evaluation of Soft cheese
Zagazig Veterinary Journal, 2014One hundred soft cheese samples (25 Feta, 25 Doamiate, 25 Kareish and 25 Double Cream cheese) were collected from supermerkets in Sharkia Provence. The samples were transferred directly to laboratory to be bacteriologically examined. Our result revealed total colony count/g in examined Feta, Damiate, Double Cream and Kareish cheese samples were 64% (16)
El-Nabarawy, EA +2 more
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Fish Oil Fortification of Soft Goat Cheese
Journal of Food Science, 2012Abstract: Soft goat cheese was fortified with four levels of purified fish oil (0, 60, 80, and 100 g fish oil per 3600 g goat milk) prior to curd formation to deliver high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per serving.
Brianna H, Hughes +3 more
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The use of soybean milk in soft cheese making
International Journal of Food Science and Technology, 1982Abstract A method for making Domiati cheese (soft cheese) from a mixture of soybean milk and whole milk has been reconstructed. The results obtained showed some important differences in cheese characteristics as the result of using soybean milk, particularly in the higher moisture, soluble nitrogen and acidity contents.
N H METWALLI +3 more
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Manufacture of processed cheese from Iraqi white soft cheese
International Journal of Dairy Technology, 1996Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively.
S A S HANNA, A S NADER
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Soft Cheese Technology: A Review
Cheese- and buttermakingThis review covers 50 years of open-access domestic and foreign scientific, practical, and patent publications on cottage and soft cheese production (Journal of Dairy Science, Journal of Membrane Science, etc.; Scopus, WOS, etc.) The research objective was to collect enough source material and prototypes to develop an innovative low-waste soft cheese ...
Dmitry Mamay +5 more
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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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