Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15761 ◽

2021 ◽

Author(s):

Shaima M. Hamdy ◽

Mohamed G. Hassan ◽

Ratiba B. Ahmed ◽

Hani S. Abdelmontaleb

Keyword(s):

Processed Cheese ◽

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The Effect of Using Different Ratio from Oat Flour in Processed Sausage Fresh and Frozen from Local Goose Meat

Basrah Journal of Agricultural Sciences ◽

10.33762/bagrs.2016.116174 ◽

2016 ◽

Vol 29 (1) ◽

pp. 111-118

Author(s):

Majid H. Alasadi

Keyword(s):

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0523 Changes of the state of calcium and protein in low-fat and full-fat processed cheese during cheesemaking

Journal of Animal Science ◽

10.2527/jam2016-0523 ◽

2016 ◽

Vol 94 (suppl_5) ◽

pp. 250-251 ◽

Author(s):

N. Shirashoji ◽

H. Aoyagi ◽

T. Abe ◽

M. Ikeda

Keyword(s):

The State ◽

Low Fat ◽

Processed Cheese

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Assessment of the organoleptic indices of the product containing more than 50 % of milk fat substitute in the fat phase and produced by the processed cheese technology

Сheesemaking and buttermaking ◽

10.31515/2073-4018-2019-2-32-33 ◽

2019 ◽

pp. 32-33

Author(s):

I.G. Ivanilova ◽

Keyword(s):

Milk Fat ◽

Processed Cheese ◽

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Methods for the estimation and differentiation of nisin in processed cheese

10.3403/00079714u ◽

2015 ◽

Keyword(s):

Processed Cheese

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Methods for the estimation and differentiation of nisin in processed cheese

10.3403/00079714 ◽

1974 ◽

Keyword(s):

Processed Cheese

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Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method

10.3403/03166636 ◽

2004 ◽

Keyword(s):

Potentiometric Titration ◽

Chloride Content ◽

Titration Method ◽

Processed Cheese ◽

Potentiometric Titration Method ◽

Cheese Products

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Cheese and processed cheese products. Determination of fat content. Gravimetric method (Reference method)

10.3403/03075761 ◽

2004 ◽

Keyword(s):

Gravimetric Method ◽

Reference Method ◽

Fat Content ◽

Processed Cheese ◽

Cheese Products

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Cheese and processed cheese products. Determination of chloride content. Potentiometric titration method

10.3403/03166636u ◽

2015 ◽

Keyword(s):

Potentiometric Titration ◽

Chloride Content ◽

Titration Method ◽

Processed Cheese ◽

Potentiometric Titration Method ◽

Cheese Products

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Cheese and processed cheese products. Determination of citric acid content. Enzymatic method

10.3403/30149932 ◽

2006 ◽

Keyword(s):

Citric Acid ◽

Acid Content ◽

Enzymatic Method ◽

Processed Cheese ◽

Citric Acid Content ◽

Cheese Products

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Cheese and processed cheese products. Determination of total phosphorus content. Molecular absorption spectrometric method

10.3403/30214582 ◽

2010 ◽

Keyword(s):

Total Phosphorus ◽

Phosphorus Content ◽

Spectrometric Method ◽

Molecular Absorption ◽

Processed Cheese ◽

Total Phosphorus Content ◽

Cheese Products

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