Twenty-five subjects evaluated the sweetness, creaminess and fat content of liquid and solid dairy products containing between 0.1 and 52 g fat/100 g and sweetened with 0-20% sucrose weight/weight. Liquid stimuli included skim milk, whole milk, half and half, and heavy cream, while the solids included cottage cheese and cream cheese, blended and spread "jelly-roll" fashion on slices of white br...

The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical analysis of fresh and stored cheeses showed that this strain slightly increased moisture content res...

The present study aimed at the determining physio-chemical characteristic of fortified cheese prepared from cow milk and to about microbial analysis spreadable with mushroom powder. Also, Fourier transform infrared (FTIR) Spectroscopy was used identified functional group in cheese. Obtained result PH value T0 (5.24%) T1 (5.28%), Titrable acidity (0.28%) (0.42%), while content salt (0.69%) (0.87...

Production data of the cheesemaking process are used to monitor milk fat and protein recoveries in cheese, cheese yield, and composition and eventually to predict these parameters. Due to the large impact of these factors on cheese quality and plant profitability, it is very important to use reliable data for analysis, modeling, and control of the process. This paper tested six methods for dete...

The objectives of the present study are to describe the dietary sources of total fat and of saturated fatty acids (SFA) and to formulate food-based dietary guidelines for SFA in Belgian adolescents. A random sample of 13-18-year-old adolescents was drawn from secondary schools in the region of Ghent. A 7 d estimated food record method was used to quantify nutrient and food intake. The average d...

Batches of fromage blanc, a soft white cheese were prepared from whole pasteurized cow’s milk. Processing and formulation methods were used in cheese making to reduce Listeria monocytogenes in artificially contaminated cheese. Treatments implemented included use of additional starter culture in formulation (25% more starter culture than original formulation), use of a higher temperature drainin...

Flavor development in ripening Cheddar cheese depends on complex microbial and biochemical processes that are difficult to study in natural cheese. Thus, our group has developed Cheddar cheese extract (CCE) as a model system to study these processes. In previous work, we found that CCE supported growth of Lactobacillus casei, one of the most prominent nonstarter lactic acid bacteria (NSLAB) spe...

The objective of this work was to estimate genetic parameters for the Italian population of river buffaloes. Lactation records (10,663) for milk, fat, protein and mozzarella cheese production of river buffalo cows were analyzed by fitting a multiple trait animal model using restricted maximum likelihood. The number of cows with records was 3873 with 6842 animals in the relationship matrix. mozz...

in this research, the effect of different levels of carrageenan gum (0.05– 0.2%) and whey protein concentrate (0.5 - 1.5%) on physical, chemical and sensory properties of low fat mozzarella cheese have been investigated. use of these fat replacers cause significant differences (p ≤ 0.05) on chemical properties as increase in gum and wpc resulted moisture and protein content to increase but ph t...