|
|
Article: Characterization of Particles in Cream Cheese
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Sep 2004. Provided by ProQuest LLC. (Hide copyright information)
|
ABSTRACT
Cream cheese is used as a spread and as an ingredient in many food applications. A gritty or grainy mouthfeel is an undesirable textural defect that occurs in cream cheese. However, the factors that cause the textural defect are not well understood. The objectives of this study were to isolate and characterize particles from cream cheese and to study the effect of particles on cheese texture. Particles were isolated by washing cream cheese with water first at 25°C and then at 50°C repeatedly 4 to 5 times. The size of these particles was determined using a particle size analyzer. The particles as well as the original cheeses were analyzed for moisture, fat, protein, ash, and ...
Related newspaper, magazine, and journal articles:
|
|
Article: A LIFE TAINTED BY METH FROM THE MOMENT HE WAS BORN, KALAB ...
Evansville Courier & Press (2007-Current);
May 24, 2009 ;
700+ words
...Kalab Lay entered the Illinois foster care system ... morning hours of July 9, 2004, police found Kalab, three siblings and three adults sleeping ... parents were locked away, 2-month-old Kalab, his twin sister, Kayla, and their two ...
|
|