Evaluation of microbial hazards during creamy cream cheese processing
نویسندگان
چکیده
منابع مشابه
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked β-Cyclodextrin to Regular Cream Cheese
The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked β-cyclodextrin (β-CD) or powdered β-CD. Crosslinked β-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked β-CD was similar to the regular cream cheese. Approximately 91% o...
متن کاملCream cheese products: A review
Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....
متن کاملCharacterization of particles in cream cheese.
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. P...
متن کاملEvaluation of chemical and microbial properties of Iranian white cheese using kefir, yogurt and commercial cheese culture as a starter
In this research, the chemical and microbiological characteristics of white brined cheeses produced with five different starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60-day ripening period. Results of statistical analysis showed that the type of starter culture had a signific...
متن کاملCharacterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Production Engineering Archives
سال: 2015
ISSN: 2353-5156,2353-7779
DOI: 10.30657/pea.2015.07.08