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...
متن کاملHot cheese: a processed Swiss cheese model.
James Reason's classic Swiss cheese model is a vivid and memorable way to visualise how patient harm happens only when all system defences fail. Although Reason's model has been criticised for its simplicity and static portrait of complex systems, its use has been growing, largely because of the direct clarity of its simple and memorable metaphor. A more general, more flexible and equally memor...
متن کاملIsolation and study on the technological and probiotic characterization of Lactobacilli in traditional white Lighvan cheese
Background: Probiotics and especially Lactobacilli are among the most important components widely used in food technology. Isolation and characterization of indigenous probiotics should be performed in native populations. OBJECTIVES: In order to isolate lactobacillus spp. from Iranian traditional Lighvan cheese to be used as starters, 15 cheese samples were randomly selected and tested for tech...
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 کاملprocessed cheese production based on milk protein co-precipitate and ultrafiltered cheese
processed or melted cheeses are producing in variation kinds because of variety in material blends.using ultrafiltered feta cheese and milk protein co-precipitate in this processed cheese is possible. also, creamy texture of this product is a good and cheaper competitor and substitute for ultra filtered feta cheese that because of creamy texture, more increased its prod. and consumption. also b...
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ژورنال
عنوان ژورنال: Menoufia Journal of Food and Dairy Sciences
سال: 2018
ISSN: 2735-3486
DOI: 10.21608/mjfds.2018.175629