24 research outputs found
Effect of gelling temperature and calcium chloride concentration on rheological and microstructural properties of acid‐induced gels of milk protein concentrates
No full textChemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers
No full textTexture of Low-Fat Iranian White Cheese as Influenced by Gum Tragacanth as a Fat Replacer
No full textMicrostructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures
No full textAn artificial neural network for predicting the physiochemical properties of fish oil microcapsules obtained by spray drying
No full textWhey Protein Concentrate and Gum Tragacanth as Fat Replacers in Nonfat Yogurt: Chemical, Physical, and Microstructural Properties
No full textFat-Reduced cream cheeses
No full textCream cheese is a fresh acid coagulated cheese product with soft and spreadable texture, which is acidified by mesophilic lactic acid starter culture. Variants of some of the soft, fresh cheese (e.g., Quark, Cottage cheese, Fromage frais, Bakers cheese, Queso Blanco, and Neufchatel) are also produced from acidification of milk to pH 4.6 which causes the casein to coagulate at their isoelectric point (Fox, Guinee, Cogan, & Mcsweeney, 2017). Regular cream cheese contains a higher percentage of fat, minimum of 33% in the US and 30% in Canada compared to other types of cheese (Phadungath, 2005). Due to high-fat content in cream cheese and the increased consumer awareness of the health risks associated with high dietary fat, the demand for low-fat foods, including cheese, has grown substantially. Although fat reduction may provide consumers with healthier products, the changes in sensory and textural characteristics of low-fat cream cheese, compared to its full-fat counterpart, may influence the consumer’s response
Control of matting temperature during pressing of Paneer and its effect on Paneer quality
No full text
