Ripening and quality of Swiss- type cheese made from raw, pasteurized or microfiltered milk. Int. Dairy J. 7:311-324.Beuvier, E., Berthaud, K., Cegarra, S., Dasen, A., Pochet, S., Buchin, S., et al. (1997). Ripening and quality of Swiss-type cheese made from raw, ...
Milk was concentrated by ultrafiltration (UF) or vacuum condensing (CM) and milks with two levels of protein: 4.5% (UF1 and CM1) and 6.0% (UF2 and CM2) for concentrates and a Control (C) with 3.2% protein were used for manufacturing five replicates of Cheddar cheese as discussed earlie...
microfiltration, comparisons, cheesemaking, water content, laboratories, experimental design, raw milk, pasteurized milkAn interlaboratory comparison on cheese making trials was conducted to examine the differences between model cheeses manufactured in pilot plants at six European laboratories. The experimental...
manufactureCheddar cheesehardnessmilkpasteurizationpasteurized milksaltssupplementsReduced-fat Cheddar cheeses, manufactured from pasteurized milk or from pasteurized milk supplemented with 5% ultrafiltered sweet buttermilk, were used to manufacture reduced-fat processed cheeses (48% moisture, 14.8% fat). A 1...
SCHMIDT VS,KAUFMANN V,KULOZIK U,et al.Microbial biodi-versity,quality and shelf life of microfiltered and pasteurized extendedshelf life(ESL)milk from Germany,Austria and Switzerland. Int JFood Microbiol . 2012Schmidt, V.S.J.; KAUFMANN, V.; KULOZIK, U.; SCHERER, S.; WENNING, M. ...
doi:10.3390/Foods2023-15157Buatig, RajaClegg, MiriamMichael, NicholasOruna-Concha, Maria-JoseBiology & Life Sciences Forum
The objective of this study was to compare the effects of vacuum condensed and ultrafiltered milk on chemical composition and selected functional properties of Cheddar and pasteurized Process cheese. Five treatments were formulated using two level of concentrations---4.5% protein and 6.0% protein for...
Antunes AEC, e AlvesAS, Gallina DA, Trento FKHS, Zacarchenco P B, Van Dender AGF, Spadoti LM (2014) Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk. J of dairy sci 97(9); 5337-5344....
Characterization of volatile compounds in micro- filtered pasteurized milk using solid-phase microextraction and GCxGC-TOFMS. Int. J. Food Prop. 18:2193-2212.Yue J,Zheng Y R,Liu Z M,et al.Characterization of volatile compound in microfiltered pasteurized milk using solid-phase microextraction and...
MR Acharya.Effect of Vacuum-Condensed or Ultrafiltered Milk on Pasteurized Process Cheese. . 2003M. R. Acharya and V. V. Mistry, “Effect of Vacuum Condensed or Ultrafiltered Milk on Pasteurized Process Cheese,” Journal of Dairy Science, Vol. 88, No. 9, 2005, pp. 3037-3043. , ”...