Application of preservation strategies to improve the shelf life of spreadable cheese
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DOI: 10.1016/j.fpsl.2016.11.001
Abstract: Abstract Strategies designed to protract the shelf life of spreadable cheese obtained by acid coagulations are presented. First, the effectiveness of different headspace CO 2 and N 2 mixtures on the microbial and sensorial characteristics… read more here.
Keywords: application preservation; life spreadable; shelf life; spreadable cheese ... See more keywords
Fruit and Vegetable By-Products to Fortify Spreadable Cheese
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DOI: 10.3390/antiox7050061
Abstract: In this work, spreadable cheese was enriched with flours from by-products (red and white grape pomace, tomato peel, broccoli, corn bran, and artichokes) as sources of fibres and antioxidant compounds. The physicochemical and the sensory… read more here.
Keywords: vegetable products; grape pomace; spreadable cheese; fruit vegetable ... See more keywords
Effect of Fortification with Mushroom Polysaccharide β-Glucan on the Quality of Ovine Soft Spreadable Cheese
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DOI: 10.3390/foods11030417
Abstract: In the present work, a fresh spreadable cheese from ovine milk with or without (control) fortification with β-glucan was manufactured. β-Glucan was extracted from the mushroom Pleurotus ostreatus and its concentration in the cheese was… read more here.
Keywords: fortification mushroom; ovine; effect fortification; spreadable cheese ... See more keywords