CHEMICAL, TECHNOLOGICAL, RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES Of SPREAD PROCESSED CHEESE.
نویسندگان
چکیده
منابع مشابه
Effect of lupine as cheese base substitution on technological and nutritional properties of processed cheese analogue.
BACKGROUND Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously label...
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The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level ...
متن کاملFortification of Omega-3 Fatty Acids in Processed Cheese Spread
The aim of this paper was to optimize the level of fortification of omega-3 fatty acid into processed cheese spread. The fortification level of 5 to 15% with 5% interval with flaxseed oil, algal oil and fish oil emulsions were incorporated into processed cheese spreads.15% of fortification level was selected for flaxseed oil and algal oil and 10% was selected for fish oil emulsion based on sens...
متن کاملEffect of freezing on the rheological, chemical and colour properties of Serpa cheese.
The effect of freezing on the properties of a raw ewes'-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fas...
متن کاملextraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2010
ISSN: 2090-3731
DOI: 10.21608/jfds.2010.82111