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
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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
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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;
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products
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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