Texture, rheology and meltability of processed cheese analogues prepared using rennet or acid casein with or without added whey proteins
The objective of this work was to examine the texture, viscosity, rheological properties and
meltability of processed cheese analogues prepared using only acid casein (AC) or rennet …
meltability of processed cheese analogues prepared using only acid casein (AC) or rennet …
[HTML][HTML] Use of micellar casein concentrate and milk protein concentrate treated with transglutaminase in imitation cheese products—Melt and stretch properties
Melt and stretch properties in dairy-based imitation mozzarella cheese (IMC) are affected by
the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein …
the amount of intact casein provided by dairy ingredients in the formulation. Rennet casein …
Physicochemical properties of High‐Protein‐Set Yoghurts obtained with the addition of whey protein preparations
M Nastaj, BG Sołowiej, W Gustaw… - … Journal of Dairy …, 2019 - Wiley Online Library
The aim of the paper was to investigate the effects of the addition of whey protein isolate
(WPI) and whey protein concentrate (WPC 80) on physicochemical properties of high …
(WPI) and whey protein concentrate (WPC 80) on physicochemical properties of high …
Processed cheese: Basics and possibility for the development of healthier products
E El Dakhakhny, N Dabour - Alexandria Journal of Food Science …, 2016 - journals.ekb.eg
Processed cheese gains continuous popularity due to its diverse composition and wide
applications. The diversity of ingredients used for its formulation permits the production of a …
applications. The diversity of ingredients used for its formulation permits the production of a …
[HTML][HTML] The effects of camel milk powder on the stability and quality properties of processed cheese sauce
MM Desouky, HH Salama… - Acta Scientiarum …, 2019 - food.actapol.net
Background. Camel milk contains all the essential nutrients as cow's milk, and has potential
beneficial nutritive properties. The drying process has a little effect on the surface …
beneficial nutritive properties. The drying process has a little effect on the surface …
[PDF][PDF] Textural, rheological and melting properties of acid casein reduced-fat processed cheese analogues
B Solowiej - Milchwissenschaft-Milk Science International, 2012 - researchgate.net
2. Materials and methods 2. 1 Material The following materials were used: acid casein (AC)
from Polsero (Sokolow Podlaski, Poland), anhydrous milk fat (AMF) from Mlekovita (Wysokie …
from Polsero (Sokolow Podlaski, Poland), anhydrous milk fat (AMF) from Mlekovita (Wysokie …
[HTML][HTML] Transglutaminase Crosslinked Milk Protein Concentrate and Micellar Casein Concentrate: Impact on the Functionality of Imitation Mozzarella Cheese …
P Salunke, LE Metzger - Foods, 2024 - pmc.ncbi.nlm.nih.gov
In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and
imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the …
imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the …
Preparation and characterization of whey-less lighvan cheese: physicochemical, textural, fatty acid, and amino acid profile changes during ripening
M Keyvani Bostanabad, M Bolandi… - Journal of Food …, 2024 - Springer
The purpose of this study was to produce whey-less Lighvan cheese (WLC) and
characterize the cheese's physical, chemical, and textural characteristics as well as its fatty …
characterize the cheese's physical, chemical, and textural characteristics as well as its fatty …
Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of
Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The …
Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The …
[HTML][HTML] Improvement of the quality of buffalo's milk soft cheese by camel's whey protein concentrate
Objective: The objective of this study was to investigate the impact of whey protein
concentrate (WPC) derived from camel's milk on cheese yield, some chemical, microbial …
concentrate (WPC) derived from camel's milk on cheese yield, some chemical, microbial …