spreadable cheese with low fat content and production thereofHOERMANN, ANGELA HEDWIGMAYER, KLAUSKAINDL, HELMUTH BARTHOLOMAEUS
FRESH CHEESE lowfat and spreadable OF A LINK nondairy STRUCTURING AGENTS OR WHEY PROTEIN ADDED OR HAVING A DRY MATTER CONTENT OF APPROXIMATELY 25% by weight, a fat content of 0-10 and preferably 0-7% BY WEIGHT DRY AND VALUE IN EXCESS OF 200 STEVENS 10 (degrees) CY method of manufacture...
El-Koussy L, Amer SN, Ewais SM (1977) Studies on making baby Edam cheese with low fat content. II. Effect of milk heating. Egypt J Dairy Sci 5:207–213 CAS Google Scholar Emmons DB, Kaláb M, Larmond E, Lowrie RJ (1980) Milk gel structure. X. Texture and microstructure in Ched...
In many countries several cheese varieties are made with reduced fat content to meet a general wish to decrease fat intake among the population. A cheese may be classified as low-fat only if the fat content is considerably reduced. A demand often expressed is a fat content half or less than...
Cheese varieties can be classified in many different ways based on, among other things, the water content, colour, fat content,presence of moulds, region or country of origin. Here we chose to organize cheese types according to process procedures that determine the cheese composition and characteri...
摘要: Lists several cheese products that are low in fat and calories. Alpine Lace Free n' Lean American Slices; Lifetime Fat Free Pasteurized Process Cheese Cheddar Flavor; Polly-O Free Mozzarella; Fat content; Sodium content; More.年份: 1993 ...
High quality, small curd cottage cheese made from Darigold milk. It’s low fat and packed with 13g of protein. This cottage cheese is filling and nutritious. Locally sourced from Northwest farmers who care. Never from cows treated with the artificial growth hormone rbST....
The resultant low fat natural cheese is then directly utilized or treated in a shearing type machine, such as speed cutter or extruder, as desired, brought into contact with an aqueous substance and converted into a massive substance, cellular mass, cellular granule, grain, powdery or pasty ...
To make a cheese that is even creamier, Gouda producers add extra cream to the milk, producing a cheese called Roomkaas with butterfat content of 60%. Our Gouda producer's Roomkaas is named Koopsen Kaas Double Cream. Each wheel of Koopsen Kaas is stamped with the designation Grand Cru,...
G.W. Jameson Dietary cheeses: low fat, low salt Aust. J. Dairy Technol., 39 (1987), p. 99 Google Scholar 18 G.W. Jameson Cheese with less fat Aust. J. Dairy Technol., 45 (1990), p. 93 Google Scholar 19 M.E. Johnson Making quality reduced-fat cheese Proc. Ctr. Dairy Res. ...