Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Reduced fat cheddar cheese"'
Autor:
Yizheng Du, Jie Luo, Fazheng Ren, Calderón-Urrea Alejandro, Yulin Hu, Chong Chen, Bin Liu, Yaoyao Jiao, Yuan Li, Pengcheng Wen, Pengjie Wang, Yanli Zhu
Publikováno v:
Journal of Dairy Science. 104:228-242
Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::084242e6717caf0871c22be0545b7395
https://doi.org/10.3168/jds.2020-18450
https://doi.org/10.3168/jds.2020-18450
Akademický článek
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Publikováno v:
Dairy Science & Technology. 96:297-316
Hydrocolloids have been extensively studied in low-fat cheeses as a way to improve defects associated with fat reduction, which are often related to texture and functionality (meltability). Pectin is a polysaccharide obtained from plant cells and is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96378477b1cc2ebd0fc0719c4d99f163
https://doi.org/10.1007/s13594-015-0265-y
https://doi.org/10.1007/s13594-015-0265-y
Publikováno v:
International Dairy Journal. 41:38-45
This study investigated proteolysis in reduced-fat Cheddar cheese produced with camel chymosin and Lactococcus lactis subsp. cremoris with the ability to cleave the N-terminus of αS1-casein. The aim was to match the activity of bovine chymosin, whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df9f4c736e4b8116977e73822fb35883
https://doi.org/10.1016/j.idairyj.2014.09.002
https://doi.org/10.1016/j.idairyj.2014.09.002
Autor:
Panna Agrawal, A.N. Hassan
Publikováno v:
Journal of Dairy Research. 75:182-188
In a previous study, ultrafiltration (UF) at 1·2×reduced residual chymosin activity and bitterness in exopolysaccharide (EPS)-positive reduced fat Cheddar cheese. The objective of this research was to study the effect of this level of concentration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::825ce8e5bc9cd7f8de70ede2100d4cb6
https://doi.org/10.1017/s0022029908003294
https://doi.org/10.1017/s0022029908003294
Autor:
Panna Agrawal, A.N. Hassan
Publikováno v:
Journal of Dairy Science. 90:3110-3117
The objectives were to reduce bitterness in reduced-fat Cheddar cheese made with an exopolysaccharide (EPS)-producing culture and study relationships among ultra-filtration (UF), residual chymosin activity (RCA), and cheese bitterness. In previous st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffcb6a1b12aefef2e4174605eda29355
https://doi.org/10.3168/jds.2007-0049
https://doi.org/10.3168/jds.2007-0049
Autor:
Ammar Olabi, David M. Barbano
Publikováno v:
Journal of Dairy Science. 85:2114-2121
Moisture migration during cooling of 290-kg Cheddar cheese blocks is a problem. The problem is of greater magnitude in reduced and low fat varieties. The objective of this study was to design and evaluate the performance of a laboratory-scale apparat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df8e4a318cae55252aeefb38c32fae88
https://doi.org/10.3168/jds.s0022-0302(02)74289-6
https://doi.org/10.3168/jds.s0022-0302(02)74289-6
Autor:
Moshe Rosenberg, Andreas Altemueller
Publikováno v:
LWT - Food Science and Technology. 34:279-287
Influence of ripening conditions on accumulation of free L-glutamic acid (FGA) in full (FF)- and reduced-fat (RF) Cheddar cheese was investigated. Cheeses were ripened isothermally at 5 and 8°C for 6 months; aged at 5 and 8°C for 1 and 2 months and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::809c5c31b3bf9821df9605faa272c7f0
https://doi.org/10.1006/fstl.2001.0754
https://doi.org/10.1006/fstl.2001.0754
Autor:
Vikram V. Mistry, D.M. Raval
Publikováno v:
Journal of Dairy Science. 82:2334-2343
Reduced fat Cheddar cheeses, manufactured from pasteurized milk or from pasteurized milk supplemented with 5% ultrafiltered sweet buttermilk, were used to manufacture reduced fat process cheeses (48% moisture, 14.8% fat). A 1:1 blend of 8- and 16-wk-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::795453807c553d1b600d718dec5456c0
https://doi.org/10.3168/jds.s0022-0302(99)75483-4
https://doi.org/10.3168/jds.s0022-0302(99)75483-4
Publikováno v:
Journal of Dairy Science. 81:2791-2797
The Fourier transform infrared spectra of reduced fat Cheddar cheese and full fat Cheddar cheese during ripening were examined. A suitable sampling procedure was used to obtain the spectra of cheese samples. The spectra were affected by the moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b61b0c00202a0ea66fe20c5848351f0
https://doi.org/10.3168/jds.s0022-0302(98)75837-0
https://doi.org/10.3168/jds.s0022-0302(98)75837-0