[HTML][HTML] Use of whey and whey preparations in the food industry–A review
JB Królczyk, T Dawidziuk… - Polish journal of …, 2016 - journal.pan.olsztyn.pl
In recent years, interest in whey and whey preparations has considerably increased. Whey
and whey preparations are so called" forgotten treasure" and, because of their unique …
and whey preparations are so called" forgotten treasure" and, because of their unique …
Strategies to develop healthier processed cheeses: Reduction of sodium and fat contents and use of prebiotics
LL Ferrão, EB Silva, HLA Silva, R Silva… - Food Research …, 2016 - Elsevier
Dairy industry has sought strategies for obtaining products that meet new market demands,
focusing on foods of higher nutritional quality to be better options for consumers. In this …
focusing on foods of higher nutritional quality to be better options for consumers. In this …
[HTML][HTML] Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese
The global market for plant-based foods intended as alternatives to cheese products is
increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the …
increasing and will reach almost $4 billion by 2024. In this study, an evaluation of the …
The effect of fat replacement by inulin on the physicochemical properties and microstructure of acid casein processed cheese analogues with added whey protein …
B Sołowiej, P Glibowski, S Muszyński, J Wydrych… - Food …, 2015 - Elsevier
The objective of this study was to examine the effect of inulin as a fat replacer on selected
physicochemical properties and microstructure of acid casein processed cheese analogues …
physicochemical properties and microstructure of acid casein processed cheese analogues …
Improvement of casein/κ-carrageenan composite gel properties: Role of locust bean gum concentration
Z Lu, Z Sheng, H Zhou, J He, X Zhang, Y Zhang… - Food …, 2025 - Elsevier
Processed cheese analogues (PCA) are popular among consumers worldwide for their
diverse flavors and forms. Casein/κ-carrageenan (CA/KC), as the main structural basis of …
diverse flavors and forms. Casein/κ-carrageenan (CA/KC), as the main structural basis of …
[HTML][HTML] Improving vitamin D stability and antioxidant activity in imitation mozzarella cheese by conjugated cricket protein with fructooligosaccharide
Conjugated cricket protein with fructooligosaccharide (FOS), called CPF, is a new alternative
protein ingredient with great potential for food industry applications. This study aimed to …
protein ingredient with great potential for food industry applications. This study aimed to …
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
DF da Silva, SB de Souza Ferreira, ML Bruschi… - Food …, 2016 - Elsevier
Hydrocolloids are used in food systems as emulsifiers, texturizing and stabilizers agents. Its
use is also associated with health benefits such as reducing the risk of cardiovascular …
use is also associated with health benefits such as reducing the risk of cardiovascular …
[HTML][HTML] The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese
Reduced-fat food products can help to prevent obesity and other diet-related diseases.
However, the removal of fat often impairs the sensory and textural properties of foods …
However, the removal of fat often impairs the sensory and textural properties of foods …
Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control
Background Processed cheese is produced by blending natural cheese of different ages
and degrees of maturity in the presence of emulsifying salts and other dairy and nondairy …
and degrees of maturity in the presence of emulsifying salts and other dairy and nondairy …
Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage
The present study aimed to investigate changes of physicochemical and functional
properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) …
properties of the processed cheeses (PCs) made with Cheddar (PC1), Mozzarella (PC2) …