Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production
نویسندگان
چکیده
منابع مشابه
Evaluation of Aflatoxin M1 Residues in Traditional Iranian Cheese (Koupeh Cheese) samples by ELISA
ABSTRACT Background and Objectives: Local cheese made from raw milk is one of the most commonly consumed dairy products in the world. Mycotoxin contamination of foodstuff and its transmission to consumers are extremely important public health issues. The purpose of this survey was to determine the level of aflatoxin M1 (AFM1) residu...
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processed or melted cheeses are producing in variation kinds because of variety in material blends.using ultrafiltered feta cheese and milk protein co-precipitate in this processed cheese is possible. also, creamy texture of this product is a good and cheaper competitor and substitute for ultra filtered feta cheese that because of creamy texture, more increased its prod. and consumption. also b...
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ژورنال
عنوان ژورنال: International Dairy Journal
سال: 2010
ISSN: 0958-6946
DOI: 10.1016/j.idairyj.2009.12.012