Suchergebnisse - "cheese texture"

Okra Mucilage as a Multifunctional Fat Replacer in Mozzarella Cheese: A Nutritious and Sustainable Solution for the Food Industry.

Autoren: Khan, Rabbia Ikram, Ali Arshad, Muhammad Tayyab et al.

Quelle: Food Science & Nutrition. Sep2025, Vol. 13 Issue 9, p1-19. 19p.

Schlagwörter: *MOZZARELLA cheese, *CHEESE texture, *THICKENING agents, *PHYTOCHEMICALS, *FAT substitutes, *PRODUCT acceptance, *SUSTAINABLE agriculture, *FOOD texture

From block to shred: Understanding the factors influencing shreddability of mozzarella cheese.

Autoren: Rathod, Gunvantsinh Sutariya, Suresh Kumar, Ram et al.

Quelle: Journal of Dairy Science. Feb2025, Vol. 108 Issue 2, p1315-1325. 11p.

Schlagwörter: *PIZZERIAS, CHEESE texture, STATIC friction, FAT, RHEOLOGY, MOZZARELLA cheese

The Impact of Ultrasonic Treatment on the Physiochemical and Microbial Properties of Iraqi Soft Cheese.

Autoren: Al Musa, Raghad Saad Al Garory, Najla Hussen Ethafa, Esraa S. et al.

Quelle: Journal of Food Science & Technology (2008-8787). Jun2025, Vol. 21 Issue 160, p50-62. 13p.

Schlagwörter: *ULTRASONIC waves, *CHEESE texture, *SUCCINIC acid, *DAIRY processing, *ULTRASONICS, *MILKFAT, *FOOD pasteurization

Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties.

Autoren: Çavuş, Hilal Emirmustafaoğlu, Ahmet

Quelle: Food Science & Nutrition. Apr2025, Vol. 13 Issue 4, p1-11. 11p.

Schlagwörter: *KEFIR, *CHEESE texture, *NUTRITIONAL value, *PRODUCTION increases, *SENSORY evaluation

Les fromages à tartiner creusent leur sillon.

Quelle: LSA (Libre Service Actualites). 11/6/2025, Issue 2866, pN.PAG-N.PAG. 1p.

Schlagwörter: *MARKET segmentation, CHEESE texture

Investigating the effect of black seed extract on the physicochemical, sensory and anti-mold properties of lactic cheese.

Alternate Title: بررسی تاثیر عصاره سیاه دانه بر ویژگیهای فیزیکوشیمیایی حسی و ضد کپکی پنیر لاکتیکی.

Autoren: S. A., Razavi A., Pedramnia A. H., Elhami Rad

Quelle: Journal of Food Science & Technology (2008-8787). Mar2025, Vol. 21 Issue 157, p17-30. 14p.

Schlagwörter: *CHEESE texture, *CHEESEMAKING, *PHENOLS, *SEEDS, *SENSORY evaluation

Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme.

Alternate Title: Promjene u teksturalnim svojstvima i mikrostrukturi svježeg kombucha sira uzrokovane dodatkom majčine dušice.

Autoren: Degenek, Jovana Kanurić, Katarina Iličić, Mirela et al.

Quelle: Dairy / Mljekarstvo. Jan-Mar2025, Vol. 75 Issue 1, p28-40. 13p.

Schlagwörter: *CHEESE texture, *CIRCULAR economy, *SUPERCRITICAL fluids, *KOMBUCHA tea, *DAIRY industry, *FUNCTIONAL foods

Investigation of Antioxidant Capacity, Chemical Composition, and Sensory Characteristics Using Camu-Camu Powder in the Production of Fresh Cow's Cheese.

Autoren: Tița, Mihaela Adriana Constantinescu, Maria Adelina Georgescu, Cecilia et al.

Quelle: Applied Sciences (2076-3417); Nov2025, Vol. 15 Issue 22, p12071, 15p

Schlagwörter: BIOACTIVE compounds, SENSORY evaluation, CHEESE texture, FOOD safety, NUTRITIONAL value, DAIRY products, OXIDANT status

Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of "Caciotta Cheese".

Autoren: Cifuni, Giulia Francesca Caparra, Pasquale Perri, Enzo et al.

Quelle: Molecules; Oct2025, Vol. 30 Issue 19, p3991, 17p

Schlagwörter: DAIRY cattle, PHENOLS, VOLATILE organic compounds, AGRICULTURAL wastes, CIRCULAR economy, SUSTAINABILITY, CHEESE texture, ANIMAL nutrition

Sunflower (Helianthus annuus) Seed Supplementation in Corn Silage-Based Diets for Dairy Ewes Modifies Milk and Cheese Fatty Acid Profile and Sensory Properties of Cheese.

Autoren: Gonzalez-Ronquillo, Manuel Schettino Bermudez, Beatriz Perez Gonzalez, Jose J. et al.

Quelle: Foods; Oct2025, Vol. 14 Issue 19, p3443, 21p

Schlagwörter: FATTY acids, SUNFLOWER seeds, FATTY acid analysis, CHEESE texture, DIETARY supplements, NUTRITIONAL value, EWES, FEED corn silage

Enhancement of low-fat spreadable processed cheese with sesame proteins: evaluation of quality and purity characteristics.

Alternate Title: بهبود پنیر فرآوری شده کم چرب قابل پخش با استفاده از پروتئینهای کنجد ارزیابی ویژگی های کیفی و خلوص. (Persian)

Autoren: Abada, Salih H. Al-Bedrani, Dhia Ibrahim Jerro

Quelle: Agricultural Biotechnology Journal; 2025, Vol. 17 Issue 4, p169-186, 18p

Schlagwörter: FAT substitutes, PLANT proteins, CHEESE texture, RHEOLOGY, FOOD quality, SENSORY evaluation, DAIRY processing

Sensory Quality, Volatile Compounds, and Physical Properties of Sheep's Milk Cheese with Herbs (Allium ursinum L.).

Autoren: Pluta-Kubica, Agnieszka Najgebauer-Lejko, Dorota Domagała, Jacek et al.

Quelle: Molecules. Dec2024, Vol. 29 Issue 24, p5999. 12p.

Schlagwörter: *SHEEP milk, *CHEESE texture, *GARLIC, *CHEESE, *HERBS, *ODORS

Microbial transglutaminase in cashew‐based vegan cheese: an innovative approach in achieving ideal texture and meltability.

Autoren: PM, Rohithkumar Kumar GV, Prasanna Gaur, Abhimanyu et al.

Quelle: International Journal of Food Science & Technology. Nov2024, Vol. 59 Issue 11, p8290-8297. 8p.

Schlagwörter: *CHEESE texture, *PEA proteins, *COCONUT oil, *TAPIOCA, *STARCH, *TRANSGLUTAMINASES, *CARRAGEENANS

Paysan Breton organise les fromages à tartiner par marques: Objectif recrutement pour ce plan merchandising.

Quelle: Linéaires. Sep2025, pN.PAG-N.PAG. 1p.

Schlagwörter: *MERCHANDISING, CHEESE texture, FARMERS

Make a Statement Salad.

Quelle: Food & Wine; Nov2025, Vol. 48 Issue 10, p72-75, 4p, 2 Color Photographs

Schlagwörter: SALADS, HOLIDAY cooking, BUTTER, CHEESE texture, PEARS, GOAT cheese, FOOD handling

Effects of Incorporation of Essential Oils in the Jersey Cow Diet on the Quality of Produced Dairy Products (Milk, Cream, and Colonial Cheese).

Autoren: da Silva, Cristina Bachmann Zampar, Aline Danieli, Beatriz et al.

Quelle: Foods; Aug2025, Vol. 14 Issue 16, p2788, 21p

Schlagwörter: ESSENTIAL oils, DAIRY products, MICROBIOTA, ANIMAL nutrition, FOOD quality, MILK quality, JERSEY cattle, CHEESE texture

Application of Animal- and Plant-Derived Coagulant in Artisanal Italian Caciotta Cheesemaking: Comparison of Sensory, Biochemical, and Rheological Parameters.

Autoren: Lomolino, Giovanna Zannoni, Stefania Vegro, Mara et al.

Quelle: Dairy; Aug2025, Vol. 6 Issue 4, p43, 19p

Schlagwörter: COAGULATION (Food science), SENSORY evaluation, COAGULANTS, CHEESE texture, RHEOLOGY, PHYTOCHEMICALS, MILK thistle

Functional Low-Fat Goat Feta Cheese Formulated with Dietary Fiber as a Fat Replacer: Physicochemical, Textural, and Sensory Interactions.

Autoren: Wongkaew, Malaiporn Tinpovong, Bow Inpramoon, Aekarin et al.

Quelle: Dairy; Aug2025, Vol. 6 Issue 4, p31, 21p

Schlagwörter: DIETARY fiber, FAT substitutes, FOOD chemistry, CHEMICAL properties, PRODUCT acceptance, FETA cheese, CHEESE texture, SUSTAINABILITY

Circular bioeconomy in dairy production: Ricotta cheese exhausted whey, from a byproduct to bioproducts, a case study Open Access.

Autoren: Zilio, David Meo Vasmara, Ciro

Quelle: Animal Frontiers; Aug2025, Vol. 15 Issue 4, p38-43, 6p

Schlagwörter: WHEY, SUSTAINABILITY, SUSTAINABLE development, BIOMASS conversion, MATHEMATICAL optimization, DAIRY industry, BIOLOGICAL products, CHEESE texture

Effect of Plant Coagulant Extract on Proteolytic Activity during Ripening of A Local Soft Cheese "J'ben Elgafs".

Autoren: Bekihal, A. Dahou, A. A. Doukani, K. et al.

Quelle: Asian Journal of Dairy & Food Research; Aug2025, Vol. 44 Issue 4, p542-547, 6p

Schlagwörter: PROTEOLYTIC enzymes, CHEESE ripening, CHEESE texture, CARDOON, COAGULANTS, CHEESE