Impact of high-intensity ultrasound duration and intensity on the structural properties of whipped cream

Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

“…Consistency is an important viscoelastic property of the product. [37] According to our physicochemical parameters results of bryndza cheese samples, we can agree with the conclusions by Fox et al [41] that salt in cheese can influence protein solubility, probably protein conformation, cheese texture, and functionality. Proteolysis is probably the most important biochemical event having a major impact on flavour and texture of most cheese varieties.…”

“…[36] Many properties of dairy products depend on the size and distribution of fat globules and the composition of their membrane. [37,38] Fat content, higher dry matter and higher protein content was observed in ewe milk than in cow milk. [39] When large amounts of salt are added to curd during cheese manufacture, the ability of starter bacteria to metabolize lactose to lactic acid is impaired, which would also contribute to stabilizing the cheese pH.…”

Effects of soy protein composition in recombined soy‐based cream on the stability and physical properties of whipping cream

“…The force of internal bonds making up the body of a product is called cohesiveness. Consistency and viscosity are two significant viscoelastic characteristics of whipped cream that have a major role in the characteristics of whipped cream, such as oil–water interface, texture, overall mouth feeling and air–water interface, which significantly influence the acceptability and organoleptic quality of the whipped cream …”

“…Consistency and viscosity are two significant viscoelastic characteristics of whipped cream that have a major role in the characteristics of whipped cream, such as oil-water interface, texture, overall mouth feeling and air-water interface, which significantly influence the acceptability and organoleptic quality of the whipped cream. 10,49,50 The effect of different proteins on the consistency, viscosity and hardness of whipped cream is suggested in Table 1. The viscosity, cohesiveness, consistency and firmness of whipped cream with added 7S were higher.…”

Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

“…HIU reduces yellowness. [43] Retentate of ultrafiltered milk Ultrasonic Homogenizer (model no. HD2200, Bandelin, Germany), 20, 40, and 60 kHz for 20 min at intensity of 80%.…”