Quality Characteristics of Korean Commercial String Cheeses
نویسندگان
چکیده
منابع مشابه
Physicochemical and Gluten Quality Characteristics of Commercial Wheat Varieties
Five commercial wheat varieties, namely C 306, HI 977, HW 2004, PBW 550 and WH 542 of diverse baking performances were examined for their physicochemical parameters, gluten quality and HMW-GS composition. All the varieties presented a broad spectrum of different quality parameters.Based on the kernel dimensions, thousand kernel weight and hectolitre weight, WH 542 was observed to have smaller a...
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*Author for correspondence. White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance wi...
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BACKGROUND/OBJECTIVES The nutritional quality of lunches is an important factor related to workers' health. This study examined the nutritional quality of Korean workers' lunches with a focus on comparing institutional and commercial lunches. SUBJECTS/METHODS The data from a 1-day, 24-hour dietary recall from the 5th Korea National Health and Nutrition Examination Survey (2010-2012) were anal...
متن کاملComposition and Microstructure of Commercial Full-Fat and Low-Fat Cheeses
The objective of this study was to analyze the composition of commercial full-fat and low-fat cheeses and to evaluate their microstructure. Commercial cheeses evaluated included full-fat and low-fat Cheddar, Mozzarella , processed, and Swiss cheeses. Cheddar cheeses ranged from 8.2% fat and 5 1.1% moisture in the 75% low-fa t product to 33.2% fat and 35.9% moisture in the full-fat cheese . Mozz...
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High pressure processing was investigated for controlling Cheddar cheese ripening. One-month-or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the control and pressure-treated cheeses at 10 degrees C...
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ژورنال
عنوان ژورنال: Journal of The Korean Society of Food Science and Nutrition
سال: 2023
ISSN: ['1226-3311', '2288-5978']
DOI: https://doi.org/10.3746/jkfn.2023.52.5.531