cream cheese
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LWT ◽  
2022 ◽  
pp. 113103
Author(s):  
J.B.S. Amaral ◽  
C.V.B. Grisi ◽  
E.A. Vieira ◽  
P.S. Ferreira ◽  
C.G. Rodrigues ◽  
...  
Keyword(s):  

2022 ◽  
Vol 18 (119) ◽  
pp. 205-215
Author(s):  
Hannan lashkari ◽  
Farzaneh Malek Zadeh Haghighi ◽  
◽  

LWT ◽  
2021 ◽  
pp. 112672
Author(s):  
Vinícius Tadeu da Veiga Correia ◽  
Danielle Fátima D'Angelis ◽  
Amanda Neris dos Santos ◽  
Elder Felipe Silva Roncheti ◽  
Valéria Aparecida Vieira Queiroz ◽  
...  
Keyword(s):  

Author(s):  
Shiying Guo ◽  
Bing Li ◽  
Wei Yu ◽  
David I. Wilson ◽  
Brent R. Young

Materials ◽  
2021 ◽  
Vol 14 (15) ◽  
pp. 4181
Author(s):  
Paweł Droździel ◽  
Tetiana Vitenko ◽  
Viktor Voroshchuk ◽  
Sergiy Narizhnyy ◽  
Olha Snizhko

The efficient use of supplied energy is the basis of the discrete-impulse energy supply (DIES) concept. In order to explore the possibility of using DIES to intensify the hydromechanical processes, the emulsification of milk fat (homogenization of milk, preparation of spreads) and, in particular, the processing of cream cheese masses, were studied. Whole non-homogenized milk, fat emulsions, and cream cheese mass were the object of investigation. To evaluate the efficiency of milk homogenization, the homogenization coefficient change was studied, which was determined by using the centrifugation method, as it is the most affordable and accurate one. To provide the proper dispersion of the milk emulsion, six treatment cycles must be carried out under the developed cavitation mode in a static-type apparatus, here resulting in a light grain-like consistency, and exhibiting the smell of pasteurized milk. The emulsions were evaluated according to the degree of destabilization, resistance and dispersion of the fat phase. On the basis of the obtained data with respect to the regularities of fat dispersion forming in the rotor-type apparatus, the proper parameters required to obtain technologically stable fat emulsion spreads, possessing a dispersion and stability similar to those of plain milk creams, were determined. It was determined that under the DIES, an active dynamic effect on the milk globules takes place. The rheological characteristics of cheese masses were evaluated on the basis of the effective change in viscosity. The effect of the mechanical treatment on the structure of the cheese masses was determined. 


Author(s):  
Sandra Zapata Bustamante ◽  
José Uriel Sepúlveda Valencia ◽  
Guillermo Antonio Correa Londoño ◽  
Diego Luis Durango Restrepo ◽  
Jesús Humberto Gil González

Author(s):  
M. Brighenti ◽  
S. Govindasamy-Lucey ◽  
J.J. Jaeggi ◽  
M.E. Johnson ◽  
J.A. Lucey

2021 ◽  
Vol 26 (4) ◽  
pp. 2793-2799
Author(s):  
NABIL MEHANNA ◽  
ABD EL-AZIZ MAHMOUD ◽  
AHMED ELSHENAWY ◽  
RASHAD EL-AHWAL

This study aims to produce low-calorie cream cheese (CC) to reduce the problems caused by high-fat cream cheese for some consumers by replacing milk fat with modified starch. Milk fat (MF) of buffalo’s milk was partially or fully (0.0, 25, 50, 75 and 100%) replaced by modified starch for making single cream cheese (SCC) or double cream cheese (DCC) aiming to produce low-calorie CC. The cheese samples were analyzed when fresh and after ten days of cold storage. Moisture gradually increased with increasing percentage of replacement and decreased with storage. Replacement of MF decreased protein and increased carbohydrate contents in general, while acidity increased gradually and pH decreased with increasing percentage of replacement and with storage. Energy content was significantly decreased by more replacement of MF and increased by advancing storage. Spreadability of DCC showed the same trend of energy results. Replacement of MF up to 50% improved the organoleptic properties while the full replacement adversely affected the organoleptic properties of CC.


Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1382
Author(s):  
Ardvin Kester S. Ong ◽  
Yogi Tri Prasetyo ◽  
Ma. Althea Deniella C. Libiran ◽  
Yuanne Mae A. Lontoc ◽  
Joyce Anne V. Lunaria ◽  
...  

Milk tea is a famous drink that has been heavily consumed since 2011. This study aimed to determine the combination of milk tea attributes that were most preferred using a Conjoint Analysis Approach. Specifically, this study utilized different attributes such as the size of tapioca pearls, sugar level, price range, brands, type of milk tea, cream cheese inclusion, and the amount of ice. Conjoint analysis with the orthogonal design was utilized to evaluate the preference of milk tea among consumers. The results showed that pearl size was the attribute most considered by consumers (29.137%), followed by sugar level (17.373%), the amount of ice (17.190%), the type of drink (13.421%), price (11.207%), and the least considered were cream cheese inclusion (9.525%) and the brands (2.147%). The findings of this study will be beneficial to milk tea firms about consumer preferences regarding the various attributes of milk tea. Finally, the result of this study could be applicable to different beverage-focused studies worldwide.


Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1276
Author(s):  
Hela Gliguem ◽  
Dorsaf Ben Hassine ◽  
Leila Ben Haj Said ◽  
Imene Ben Tekaya ◽  
Rami Rahmani ◽  
...  

This study gives a new insight into the direct supplementation of Allium roseum leaves in double cream cheese. Allium roseum leaves were added to double cream cheese as a powder and a fresh paste. Based on the formulation calculation and on sensory analyses, doses of 6% paste and 0.8% powder were used to formulate the flavored cheeses. The sensory characteristics of the two double cream cheeses were assessed and compared to a plain formula. Cheese samples, stored at 5 °C, were sampled every 0, 4, 8, 12 and 15 days and analyzed for pH, fat, dry contents, yeasts and molds and total coliforms. The positive effects of Allium roseum supplementation, either as a powder or as a fresh paste, have been proven, based on sensorial, physicochemical, and microbiological qualities. The shelf life of cheese samples was also determined through an accelerated shelf life test and the Arrhenius equation. The experiments were conducted at 5, 15, and 25 °C for 15 days. The results showed a significant shelf life extension for flavored double cream cheeses (12 days) versus the plain formula (10 days). The use of Allium roseum leaves, as a natural preservative, seems to be a promising trend for the formulation of similar dairy products.


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