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Effect Of Cooling Rate On Crystallization Behavior Of Milk Fat Fraction/Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Effect Of Cooling Rate On Crystallization Behavior Of Milk Fat Fraction/Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of cooling rate (slow: 0.1°C/min; fast: 5.5°C/min) on the crystallization kinetics of blends of a highmelting milk fat fraction and sunflower oil (SFO) was investigated by pulsed NMR and DSC. For slow cooling rate, the majority of crystallization had already occurred by the time the set crystallization temperature had been reached. For fast cooling rate, crystallization started after the samples reached the selected crystallization temperature, and the solid fat content curves were hyperbolic. DSC scans showed that at slow cooling rates, molecular organization took place as the sample was being cooled to crystallization temperature and there was fractionation …
Effect Of Cooling Rate On Nucleation Behavior Of Milk Fat-Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Effect Of Cooling Rate On Nucleation Behavior Of Milk Fat-Sunflower Oil Blends, Silvana Martini, M. L. Herrera, R. W. Hartel
Nutrition, Dietetics, and Food Sciences Faculty Publications
The effect of cooling rate on the crystallization behavior of mixes of high-melting milk fat fraction (HMF) and sunflower oil (SFO) was studied by following nucleation with laser-polarized turbidimetry. The initial crystals were photographed, and their thermal and polymorphic behaviors, as well as chemical composition, were investigated by calorimetry, X-ray diffraction, and capillary gas chromatography. Activation energies of nucleation were calculated using the Fisher−Turnbull equation. Despite small differences in Mettler dropping points for different ratios of SFO to HMF, induction times were significantly different between samples and were shorter at a slow cooling rate for the same supercooling. Rapidly cooled …
Reversibility Of The Temperature-Dependent Opacity Of Nonfat Mozzarella Cheese, R. I. Dave, Donald J. Mcmahon, Jeff Broadbent, C. J. Oberg
Reversibility Of The Temperature-Dependent Opacity Of Nonfat Mozzarella Cheese, R. I. Dave, Donald J. Mcmahon, Jeff Broadbent, C. J. Oberg
Nutrition, Dietetics, and Food Sciences Faculty Publications
Salted and unsalted nonfat mozzarella cheese was made by direct acidification and stored at 4 degrees C over 60 d. Changes in cheese opacity were measured by using reflectance L* values while the cheese was heated from 10 to 90 degrees C, then cooled to 10 degrees C, and reheated to 90 degrees C. A characteristic opacity transition temperature (T(OP)) was obtained for each cheese. Both salt content and storage time influenced T(OP). Opacity during heating, cooling, and reheating formed a hysteresis. At d 1, the unsalted cheese became opaque when heated to 20 degrees C, but the salted cheese …
Tyrosine And Phenylalanine Catabolism Bylactobacillus Cheese Flavor Adjuncts, S. Gummalla, Jeff Broadbent
Tyrosine And Phenylalanine Catabolism Bylactobacillus Cheese Flavor Adjuncts, S. Gummalla, Jeff Broadbent
Nutrition, Dietetics, and Food Sciences Faculty Publications
Bacterial metabolism of Tyr and Phe has been associated with the formation of aromatic compounds that impart barny-utensil and floral off-flavors in cheese. In an effort to identify possible mechanisms for the origin of these compounds in Cheddar cheese, we investigated Tyr and Phe catabolism by Lactobacillus casei and Lactobacillus helveticus cheese flavor adjuncts under simulated Cheddar cheese-ripening (pH 5.2, 4% NaCl, 15°C, no sugar) conditions. Enzyme assays of cell-free extracts indicated that L. casei strains catabolize Tyr and Phe by successive, constitutively expressed transamination and dehydrogenation reactions. Similar results were obtained with L. helveticus strains, except that the dehydrogenase …