Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Kevany Soodam"'
Autor:
Kevany Soodam, Timothy P. Guinee
Publikováno v:
International Journal of Dairy Technology. 71:277-291
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82c4f639059777fec2065c20201bb30f
https://doi.org/10.1111/1471-0307.12502
https://doi.org/10.1111/1471-0307.12502
Publikováno v:
Food Structure. 14:8-16
Elevated temperatures have been widely studied as a route to accelerate cheese ripening and decrease energy and storage requirements but the impact of temperature on the underlying microstructure of the cheese during prolonged periods of ripening is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ae7d32b0bb4c43e320abdfad51d5594
https://doi.org/10.1016/j.foostr.2017.05.003
https://doi.org/10.1016/j.foostr.2017.05.003
Publikováno v:
Dairy Science & Technology. 95:665-686
Rennet is an important ingredient in Cheddar cheese manufacturing and both the type used and the concentration applied can affect the ripening process. In this work, reduced-fat Cheddar cheese was produced using different concentrations of microbial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43b5f8ab3823131280cbc80658cecec6
https://doi.org/10.1007/s13594-015-0250-5
https://doi.org/10.1007/s13594-015-0250-5
Publikováno v:
Food Chemistry. 181:111-118
Calcium chloride is commonly added to cheese-milk to improve coagulum formation and to increase cheese yield but high concentrations of calcium ions can have adverse effects. In this study, confocal laser scanning microscopy and cryo-scanning electro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82e8a51de8bdf58038e152b6b6ab7bb2
https://doi.org/10.1016/j.foodchem.2015.01.135
https://doi.org/10.1016/j.foodchem.2015.01.135
Publikováno v:
International Dairy Journal. 46:53-62
Calcium chloride addition and the whey draining pH are known to impact on cheese making. The effect of 100 or 300 mg kg−1 calcium chloride (CaCl2) and the whey draining pH (6.2 or 6.0) on the microstructure of Cheddar cheese was assessed using conf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba601037d7d8303870210e65920c4748
https://doi.org/10.1016/j.idairyj.2014.07.003
https://doi.org/10.1016/j.idairyj.2014.07.003
Publikováno v:
Food and Bioprocess Technology. 7:2912-2922
The effect of varying the milk protein concentration using low-concentration factor ultrafiltration retentate (~3.7, 4, 4.8 and 5.8 % w/w protein) on Cheddar cheese during ripening was investigated. Quantitative analysis of the fat microstructure obs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eef96f369203a5302da508bd9242af1d
https://doi.org/10.1007/s11947-014-1342-6
https://doi.org/10.1007/s11947-014-1342-6