Influence of clarifying agent on the properties of polypropylene copolymer industrially injected cups for Brazilian cream cheese
Sign Up to like & getrecommendations! Published in 2019 at "International Journal of Plastics Technology"
DOI: 10.1007/s12588-019-09245-4
Abstract: Aiming to achieve different characteristics with polypropylene copolymer, especially in relation to transparency similar to glass packaging, the effect of the addition of a clarifying agent derived from sorbitol to the polypropylene copolymer was studied.… read more here.
Keywords: polypropylene copolymer; clarifying agent; brazilian cream; cream cheese ... See more keywords
The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage
Sign Up to like & getrecommendations! Published in 2019 at "Food Control"
DOI: 10.1016/j.foodcont.2018.12.048
Abstract: Abstract In this study, cream cheese is hypothesized as an alternative dairy product to deliver the probiotic bacteria. The survival of non-encapsulated and encapsulated probiotic L. rhamnosus in the functional cream cheese was studied over… read more here.
Keywords: encapsulated encapsulated; non encapsulated; cream; cream cheese ... See more keywords
Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110664
Abstract: Abstract This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of… read more here.
Keywords: ropy; cream cheese; curd homogenization;
Effect of phycocyanin and phycoerythrin on antioxidant and antimicrobial activity of refrigerated low-fat yogurt and cream cheese
Sign Up to like & getrecommendations! Published in 2024 at "Scientific Reports"
DOI: 10.1038/s41598-024-79375-2
Abstract: Cyanobacterial phycobiliproteins, such as phycoerythrin (PE) and phycocyanin (PC), are colored potential bioactive proteins that have antioxidant and antimicrobial properties. In this study, we formulated a new food prototype based on PE and PC-fortified low-fat… read more here.
Keywords: cream cheese; yogurt cream; fat yogurt; low fat ... See more keywords
Complexing whey protein isolate with polysaccharide to ameliorate freezing‐induced damage of cream cheese
Sign Up to like & getrecommendations! Published in 2025 at "International Journal of Dairy Technology"
DOI: 10.1111/1471-0307.70053
Abstract: Freezing dairy foods can result in textural quality loss. There is a need for food‐grade antifreeze agents for long‐term storage.This study aimed to develop dairy protein–polysaccharide complexes, assess their ice recrystallisation inhibition effect and reduce… read more here.
Keywords: induced damage; cream cheese; protein isolate; whey protein ... See more keywords
Artisanal Cream Cheese Fermented with Kefir Grains
Sign Up to like & getrecommendations! Published in 2024 at "Fermentation"
DOI: 10.3390/fermentation10080420
Abstract: This is the first study that investigates the effect of kefir with an emphasis on the production of short-chain fatty acids (SCFAs) during the fermentation process in food products. The products developed and characterized were… read more here.
Keywords: kefir grains; cheese fermented; cream cheese; artisanal cream ... See more keywords
Physicochemical and Sensory Properties of Short-Term Fermented Cream Cheese with Added Citrus junos Peel Powder
Sign Up to like & getrecommendations! Published in 2025 at "Fermentation"
DOI: 10.3390/fermentation11040218
Abstract: In this study, we analyzed the quality characteristics of short-term fermented cream cheese with added Citrus junos peel (CP). Samples were classified as CP1, CP2, and CP3 based on the amount of CP added. The… read more here.
Keywords: cream cheese; term fermented; fermented cream; short term ... See more keywords
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12081602
Abstract: The aim of the current study was to evaluate the addition of different algal hydrocolloids (κ-carrageenan, ι-carrageenan, furcellaran, and sodium alginate) at three different concentrations (0.50, 0.75, and 1.00% w/w) on the physicochemical, viscoelastic, textural,… read more here.
Keywords: algal hydrocolloids; textural organoleptic; viscoelastic textural; organoleptic properties ... See more keywords