Storage changes in low sodium-processed Mozzarella cheese prepared using potassium-based emulsifying salts
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چکیده
منابع مشابه
Title: Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Sensory and Textural Properties of Pasteurized Process Cheese
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متن کاملEffect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Chemical and Microbiological Characteristics of Pasteurized Process Cheese
The consumption of sodium in excessive amount may lead to heart disease, which is the first leading cause of death in the United States. Process cheese is one of the high salt containing milk products. The objective of this study was to evaluate and compare the effects of potassium chloride (KCl) and potassium based emulsifying salts as a salt (NaCl) replacer on the chemical and microbiological...
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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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Changes that occurred in the microstructure of low-moistu re, part skim Mozzarella made with a mixed starter consisting of Streptococcus sa/ivarius ssp. thermophil us and Lacwbacillus delbrueckii ssp. bulgaricus and coagulated with fermentation -produced chymosin , were examined during 50 days of ripening at 4 °C. Im mediately after manufac ture (day 3), a homogeneous and continuous phase of am...
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NOTICE: this is the author’s version of a work that was accepted for publication in Journal of Dairy Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive versi...
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ژورنال
عنوان ژورنال: Dairy Science & Technology
سال: 2015
ISSN: 1958-5586,1958-5594
DOI: 10.1007/s13594-015-0248-z