Production of the processed cheese containing tomato powder and evaluation of its rheological, chemical and sensory characteristics
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DOI: 10.1007/s13197-020-04256-1
Abstract: The fortification of the processed cheese (PC) with bioactive compounds can increase their benefits for the health and also consumer acceptance. In the present study, rheological, chemical and sensory characteristics of the processed cheese containing… read more here.
Keywords: tomato powder; processed cheese; powder; sensory characteristics ... See more keywords
The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads
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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
Effect of acid casein freezing on the industrial production of processed cheese
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DOI: 10.1016/j.idairyj.2021.105043
Abstract: Abstract To circumvent fluctuations in the dairy industry, freezing acid casein is a way to enhance autonomy in the production of quality dairy products. Thus, the aim of the present study was to evaluate frozen… read more here.
Keywords: production processed; acid casein; processed cheese;
Antioxidant properties and textural characteristics of processed cheese spreads enriched with rutin or quercetin: The effect of processing conditions
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DOI: 10.1016/j.lwt.2017.08.093
Abstract: Abstract Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80 °C and 90 °C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on… read more here.
Keywords: rutin quercetin; antioxidant properties; effect; processed cheese ... See more keywords
Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat
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DOI: 10.1016/j.lwt.2020.109434
Abstract: Abstract The aim of the work was to estimate the effect of whey protein concentrate (WPC80, 2–8 g/100 g) on physicochemical properties of processed cheese sauces obtained on the basis of acid casein (AC) and coconut… read more here.
Keywords: anhydrous milk; cheese sauces; coconut oil; processed cheese ... See more keywords
Synthesis and evaluation of eco-friendly carboxymethyl cellulose/polyvinyl alcohol/CuO bionanocomposites and their use in coating processed cheese
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DOI: 10.1039/d0ra07898k
Abstract: In the present study, we formulated and characterized CMC/PVA/CuO bionanocomposites to evaluate their use in coating processed cheese. Copper oxide nanoparticles (CuO-NPs) were prepared and added to a mixed solution of carboxymethyl cellulose (CMC)/polyvinyl alcohol… read more here.
Keywords: cuo; cuo bionanocomposites; coating processed; processed cheese ... See more keywords
The Swiss payment for milk processed into cheese: ex post and ex ante analysis
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DOI: 10.1111/agec.12345
Abstract: We make use of both an ex post and an ex ante evaluation to analyze the Swiss payment for milk processed into cheese. This payment for each kilogram of raw milk processed into cheese is… read more here.
Keywords: milk; payment; processed cheese; post ante ... See more keywords
Application of Different Sterilising Modes and the Effects on Processed Cheese Quality
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DOI: 10.17221/44/2008-cjfs
Abstract: Lazarkova Z., Buňka F., Buňkova L., Valasek P., Kracmar S., Hrabě J . (2010): Application of dif ferent sterilising modes and the effects on processed cheese quality . Czech J. Food Sci., 28: 168–176. The… read more here.
Keywords: modes effects; effects processed; processed cheese; cheese quality ... See more keywords
pH influences hydrolysis of sodium polyphosphate in dairy matrices and the structure of processed cheese.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of dairy science"
DOI: 10.3168/jds.2017-12764
Abstract: We investigated the effect of pH (5.2 to 6.8) on the hydrolysis of a sodium polyphosphate in water, milk, calcium caseinate, and spreadable processed cheese, as well as the effect of pH on the cheese… read more here.
Keywords: processed cheese; hydrolysis; structure; hydrolysis sodium ... See more keywords
The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.
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DOI: 10.3168/jds.2017-13742
Abstract: The aim of this work was to add various amounts of rework (0.0 to 20.0% wt/wt) to processed cheeses with a dry matter content of 36% (wt/wt) and fat with a dry matter content of… read more here.
Keywords: processed cheeses; addition; content; processed cheese ... See more keywords
The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21520
Abstract: This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on… read more here.
Keywords: addition; processed cheese; effect; addition polysaccharides ... See more keywords