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Article: Microstructure and Rheological Properties of Iranian White Cheese Coagulated at Various Temperatures
- Article from:
- Journal of Dairy Science
- Article date:
- July 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Jul 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The effect of milk coagulation temperature on the composition, microstructure monitored using scanning electron micrographs, opacity measured by a Hunter lab system, and rheological behavior measured by uniaxial compression and small amplitude oscillatory shear were studied. Three treatments of Iranian White cheese were made by applying coagulation temperatures of 34, 37, and 41.5°C during the cheese-making procedure. A higher coagulation temperature resulted in increased fat and protein contents, and decreased the moisture content and ratio of moisture to protein. The highest temperature (41.5°C) had a significant effect on the opacity of Iranian White cheese. Milk coagulation ...
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Article: LISTERIA CONTAMINATION IN QUESO FRESCO, FRESH WHITE ...
US Fed News Service, Including US State News;
October 12, 2007 ;
486 words
... ... today warned consumers in the Kings County, New York area not to consume certain "Queseria Mexico, Queso Fresco, Fresh White Cheese," made by Quesos Mexico LLC, 2905 Fort Hamilton Parkway, Brooklyn, New York 11218 due to possible Listeria contamination ...
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