Low-fat and still creamy

Cheese specialist Zijerveld wanted its range of cheeses to include a tasty goat’s cheese with only 30 percent fat. Nobody had managed that using traditional techniques. Wageningen UR Food & Biobased Research came up with a new formula. Healthier and just as tasty

Vetarm en toch lekker romig

Kaasspecialist Zijerveld wilde een smaakvolle geitenkaas met slechts 30 procent vet in het assortiment. Met ambachtelijke technieken lukte dat niet. Wageningen UR Food & Biobased Research vond een nieuwe receptuur voor het kaasje. Gezonder en net zo lekker

Bioavailability of lutein from a lutein-enriched egg-yolk beverage and its dried re-suspended versions

Drying a fresh lutein-enriched egg-yolk beverage would extend its shelf life, however, functional properties should not be affected. It was investigated whether consumption of a dried beverage containing lutein-enriched egg-yolk significantly increases serum lutein. One-hundred healthy young subjects participated in this 6-weeks randomized controlled study. Subjects consumed either a “plain” control beverage (n¿=¿26), a fresh lutein-enriched egg-yolk beverage (n¿=¿25), a dried version of this beverage (n¿=¿25), or a beverage composed of the dried individual components of the drink (n¿=¿24). The fresh and both dried versions of the lutein-enriched egg-yolk beverage were able to increase serum lutein levels after 6 weeks of consumption (lutein change: -38¿±¿47¿nmol/L, +304¿±¿113¿nmol/L, +148¿±¿79¿nmol/L and +178¿±¿83¿nmol/L for control, fresh, dried and combined dried group respectively; p

Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes

Mild heat pasteurization, high pressure processing (HP) and pulsed electric field (PEF) processing of freshly squeezed orange juice were comparatively evaluated examining their impact on microbial load and quality parameters immediately after processing and during two months of storage. Microbial counts for treated juices were reduced beyond detectable levels immediately after processing and up to 2 months of refrigerated storage. Quality parameters such as pH, dry matter content and brix were not significantly different when comparing juices immediately after treatment and were, for all treatments, constant during storage time. Quality parameters related to pectinmethylesterase (PME) inactivation, like cloud stability and viscosity, were dependent on the specific treatments that were applied. Mild heat pasteurization was found to result in the most stable orange juice. Results for HP are nearly comparable to PEF except on cloud degradation, where a lower degradation rate was found for HP. For PEF, residual enzyme activity was clearly responsible for changes in viscosity and cloud stability during storage