Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese

Microstructure and textural and viscoelastic properties of model processed cheese with different dry matter and fat in dry matter content

“…Dimitreli and Thomareis (2004, 2007 studied the viscosity and the textural and viscoelastic properties of processed cheeses made from Gouda (melting temperature = 80°C) with a different DM (38-62% wt/wt), protein (11-30% wt/wt), and fat (12-23% wt/wt) content stored for 24 h. With the decreasing DM and protein content and the increasing fat content, the rigidity of the model samples declined. Some of the other few studies dealing with the effect of the content components on the consistency of processed cheeses were published by Bayarri et al (2012) and Chatziantoniou et al (2015). In both of the studies (specific processed cheeses made from whey Myzithratype cheese and the samples obtained from the retail network), the rigidity of the samples increased with the decreasing FDM content.…”

The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues

“…As a base for the production of processed cheese, natural cheeses are used, while processed cheese analogues are obtained through the partial or entire replacement of natural cheeses by milk or other proteins [3]. As a source of protein, rennet casein is widely used in the manufacture of processed cheese and analogues [4][5][6][7]. Recently, some studies were made in which acid casein was utilized [8,9].…”

Evolución De Parámetros Fisicoquímicos De Quesillo Huilense,en Almacenamiento Refrigerado

“…sumo de los alimentos, a pesar de que existen disponibles técnicas instrumentales y sensoriales aplicables a casi todos los productos agroalimentarios [1]; este desconocimiento ha hecho que la industria agroalimentaria colombiana mantenga altos niveles de artesanalidad.…”