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Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese
(Springer, 2013-11)
Freezing was proposed as an alternative preservation technique to extend the shelf life of soft cheeses. However, the freezing process (freezing, frozen storage, and thawing) can affect a number of cheese quality parameters, ...
Effect of freezing on the viscoelastic behavior during the ripening of a commercial low-fat soft cheese
(Elsevier, 2011-05)
The effect of the freezing process (freezing at -25 C, frozen storage at -25 C during 33 days, and thawing at 6 C) on the viscoelastic behavior of a commercial low-fat soft cheese containing microparticulated whey ...
Quality and yield of Ricotta cheese as affected by milk fat content and coagulant type
(Wiley Blackwell Publishing, Inc, 2018-05)
Milk processing conditions can exert a large influence on the quality of acid-coagulated cheeses. Herein, we evaluated the influence of milk fat content and coagulant type on Ricotta yield and physical, chemical and sensory ...
Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of "Requeijao Cremoso" Processed Cheese Spreads
(WILEY-BLACKWELLHOBOKEN, 2012)
The role of different types of emulsifying saltssodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)on microstructure and rheology of requeijao cremoso ...
Cheese Ripening: Enzymes and Typical Flavour Compounds Associated with Milk Fat Degradation
(Nova Science Publishers, 2013)
Milk fat is one of the major components of cheese, which occurs as globules surrounded by a thin layer membrane called the milk fat globule membrane (MFGM). This membrane acts as a natural barrier isolating the enzymes ...
Temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese after frozen storage
(Elsevier, 2012-12)
The temperature dependency of linear viscoelastic properties of a commercial low-fat soft cheese containing microparticulated whey protein as fat replacer was studied considering the effect of freezing. After thawing, ...
Efeito da utilização de substitutos de gordura em queijos light
(2011)
Cheeses are known to be sources of calcium, phosphorus and protein, important nutrients for a suitable nutrition. However, certain cheeses imply the ingestion of large amounts of fats, which can cause the development of ...