Quality of Mozzarella Cheese as Affected by Levels of Sun Flower Oil and Storage Period
نویسندگان
چکیده
منابع مشابه
Proteolysis and Functional Properties of Mozzarella Cheese as Affected by Refrigerated Storage
Authors Chaves and Viotto are with the Dept. of Food Technology. Direct inquires to Dr. Grosso, C.R.F. present address: Dept. of Nutrition, Food Engineering Faculty, State University of Campinas, S.P. Brazil, CEP 13083-970. ABSTRACT Each of three cheese batches was randomly divided into two parts, one was subjected to slow freezing for 15 days and the other maintained under refrigeration. There...
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To gain a better understanding of the factors involved in textural changes in Mozzarella cheese during storage, electron microscopic imaging was used to compare the ultrastructure of the protein matrix on the day of stretching (0 weeks) and after 6 weeks of storage at 4°C. Low-fat and full-fat cheeses were prepared from nonhomogenized milk and from milk homogenized at 10.3 and 17.2 MPa. Analysi...
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Processing and storage (4 ± 1°C) quality of Low-fat buffalo mozzarella cheese (BMC) was evaluated with carboxymethyl cellulose (CMC) as fat replacer. Five treatments of BMC viz. Control full-fat cheese (6.0% milk fat; CFFC), Control low-fat cheese (<0.5% MF) without CMC (CLFC), Low-fat cheese with 0.2% CMC (LFC-1), 0.4% CMC (LFC-2) and 0.6% CMC (LFC-3) were comparatively evaluated. Melting time...
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این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...
The effects spicing on quality of mozzarella cheese
In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation inde...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2015
ISSN: 1680-5194
DOI: 10.3923/pjn.2015.524.530