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Rheology and Microstructure of Labneh (Concentrated Yogurt)
rheology microstructure concentrated yogurt labneh
2008/3/28
Labneh was produced by concentrating milk to approximately 23% total solids (wt/vol) by the traditional cloth bag method (control), ultrafiltration, reverse osmosis, or direct reconstitution. For ultr...
Rheology and Microstructure of Chemically Superphosphorylated Whole Casein
casein gelation phosphorylation rheology
2008/3/28
Whole bovine casein was chemically modified using POCl3 to contain 9.1, 10.6, and 12.5 mmol of bound P/mmol of casein (160, 190, and 220% P, respectively) relative to the 5.6 mmol of P/mmol of unmodif...
Influence of pH on Protein Interactions and Microstructure of Process Cheese
process cheese microstructure scanning electron microscopy ionic interaction
2008/3/27
During the manufacture of process cheese, biochemical characteristics (casein solubilization, peptization coefficient, and water-holding capacity) were investigated using a combination of microscopic ...
Effects of Limited Proteolysis on the Microstructure of Heat-Induced Whey Protein Gels at Varying pH
whey protein proteolysis gel microstructure
2008/3/26
Whey protein solutions, reconstituted 12% commercial whey protein isolate, were hydrolyzed at pH 7.0 by one of three proteases: trypsin, Neutrase® (from Bacillus subtilis), and a Bacillus lichenif...
Formation of Yogurt Microstructure and Three-Dimensional Visualization as Determined by Confocal Scanning Laser Microscopy
yogurt microstructure confocal scanning laser microscopy
2008/3/23
Confocal scanning laser microscopy was used to observe coagulum formation resulting from milk acidification. Reconstituted nonfat dry milk was steamed for 15 min, inoculated with yogurt culture or mix...
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
reduced fat Cheddar cheese homogenization microstructure free oil
2008/3/23
The microstructure, fat globule distribution, and free oil content of reduced fat Cheddar cheese were evaluated. Five replicates of skim milk, used to manufacture reduced fat Cheddar cheese, were stan...
Rheological Properties and Microstructure of Dephosphorylated Whole Casein Rennet Gels
casein gel dephosphorylated microstructure
2008/3/22
The formation of rennet gels made with native or dephosphorylated (40 and 93%) whole CN was monitored using a dynamic oscillatory shear spectrometer with a Couette geometry sample holder. Casein solut...
Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers
scanning electron microscopy lowfat Cheddar cheese fat replacer rheology
2010/11/24
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replace...