PRODUCTION OF FLAVORED LOW FAT PROCESS CHEESE

production of functional low-fat cheese with milk fat substitution bywalnut or linseed powders

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The production of cheese-flavored extruded snack exploiting anti-microbial properties of natural food colors

In this study, the effects of some edible pigments used in the food industry on pathogenic bacteria were investigated. For this purpose, five natural food colors were selected consisted of curcumin, β-carotene, paprika oleoresin, lycopene and turmeric oleoresin. The impacts of each color on bacterial species including Salmonella enterica, Escherichia coli, Bacillus cereus<...

Optimization of theFormulation of Low-Fat Symbiotic Flavored Coating for Use in Functional Puffed Snack Technology

Background and Objectives: Nowadays, extruded snacks are the most common form of meals; however, their high amount of salt and fat leads to increase disease risk. Their coating would be a proper carrier for probiotics and has an appropriate potential for enhancement of the nutritional properties of puffed snacks. In this research, production of symbiotic snack coating by probiotic bacteria, as ...

Estimation of production functions incorporating blotechnology for milk cheese and fat

The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture.

This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established texture lexicon as well as instrumental methods, which were used to probe cheese structure. S...