Factorial Analysis of Rheological Measurements on Cheese
نویسندگان
چکیده
منابع مشابه
Activation energy measurements in rheological analysis of cheese
Activation energy of flow (Ea) between 30 and 44 C was calculated from temperature sweeps of cheeses with contrasting characteristics to determine its usefulness in predicting rheological behavior upon heating. Cheddar, Colby, whole milk Mozzarella, low-moisture part-skim Mozzarella, Parmesan, soft goat, and Queso Fresco cheeses were heated from 22 to 70 C, and Ea was calculated from the result...
متن کاملEffect of Peanut Addition on the Fatty Acid Profile and Rheological Properties of Processed Cheese
The aim of the present study was to increase the unsaturated fatty acid content of the processed cheese by adding peanuts. Processed cheese was prepared from a blend of young and old Cheddar cheese. Partially roasted peanuts were added in form of paste at a level of 5%, 10% and 15%. Fatty acid analysis by gas chromatography showed that peanut added cheeses were characterized by a reduced level ...
متن کاملEffect of freezing on the rheological, chemical and colour properties of Serpa cheese.
The effect of freezing on the properties of a raw ewes'-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fas...
متن کاملVariations of moisture measurements in cheese.
Data were accumulated during interlaboratory trials for cheese moisture determination from laboratories using officially recognized methods: AOAC; International Dairy Federation, and Standard Methods for the Examination of Dairy Products (SM). In one trial, ranges of means of 5 cheeses were 0.67, 0.56, and 0.19% for 5, 9, and 8 laboratories, respectively. The lower ranges for the SM method were...
متن کاملEffect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese.
Freezing and long-term frozen storage had minimal impact on the rheology and proteolysis of soft cheese made from caprine milk. Plain soft cheeses were obtained from a grade A goat dairy in Georgia and received 4 storage treatments: fresh refrigerated control (C), aged at 4 degrees C for 28 d; frozen control (FC), stored at -20 degrees C for 2 d before being thawed and aged in the same way as C...
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: Nature
سال: 1948
ISSN: 0028-0836,1476-4687
DOI: 10.1038/162821a0