The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads
Sign Up to like & getrecommendations! Published in 2017 at "International Dairy Journal"
DOI: 10.1016/j.idairyj.2016.11.007
Abstract: Abstract The effect of different agitation speeds, various holding times of the melt and the storage period on the consistency of model processed cheese spreads with 35% (w/w) dry matter content and 40% (w/w) fat… read more here.
Keywords: model processed; cheese spreads; processed cheese; effect selected ... See more keywords
Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of dairy science"
DOI: 10.3168/jds.2016-12120
Abstract: The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic… read more here.
Keywords: model processed; dry matter; textural viscoelastic; matter ... See more keywords
Analyses of Factors Affecting the Browning of Model Processed Cheese during Storage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of nutritional science and vitaminology"
DOI: 10.3177/jnsv.66.364
Abstract: The purpose of this study was to clarify factors affecting the browning of a model processed cheese during storage. Model processed cheese samples (pH 4.5-6.0) which were composed of sugars (galactose, glucose, or lactose; 0-1.8%),… read more here.
Keywords: browning model; model processed; processed cheese; model ... See more keywords
The Effect of Corn Dextrin on the Rheological, Tribological, and Aroma Release Properties of a Reduced-Fat Model of Processed Cheese Spread
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27061864
Abstract: Low-calorie and low-fat foods have been introduced to the market to fight the increasing incidence of overweightness and obesity. New approaches and high-quality fat replacers may overcome the poor organoleptic properties of such products. A… read more here.
Keywords: cheese spread; model processed; processed cheese; aroma ... See more keywords