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Full-Text Articles in Life Sciences
Investigation Of Solubilization, Cold Gelation, And Rennet Coagulation Properties Of Highly Concentrated Micellar Casein Concentrate For Use In Cheese Making, Ying Lu
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
This work demonstrated potentials to use a microfiltrated, diafiltrated, and vacuum-evaporated milk protein concentrate-highly concentrated micellar casein
concentrate (HC-MCC) for use in cheese making. Previously, ultrafiltrated milk concentrate has been used for cheese making to improve cheese yield and increase milk processing ability. However, ultrafiltrated milk contains high level of serum protein, which negatively impact cheese quality during aging. Microfiltrated milk is more suitable for cheese making with most serum proteins removed.
The project evaluated the potential of cheese making using recombined concentrated milk (RCM) by mixing HC-MCC and cream. We identify the method to solubilize …
Shear Induced Changes In Rheology And Structure Of A Model Mozzarella-Type Cheese, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles
Shear Induced Changes In Rheology And Structure Of A Model Mozzarella-Type Cheese, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles
Nutrition, Dietetics, and Food Sciences Faculty Publications
No abstract provided.
Physico-Chemical, Rheological And Baking Properties Of Proso Millet, Manjot Singh
Physico-Chemical, Rheological And Baking Properties Of Proso Millet, Manjot Singh
Theses and Dissertations--Biosystems and Agricultural Engineering
Due to climate change, water scarcity, increasing population and rising food prices, agriculture and food security has been affected worldwide. Cereal grains being a major part of world food supply also act as important energy source in human diet. In order to counter food insecurity, alternative grains are being explored, and millet being drought-resistant has the potential to serve as an alternative grain due to its comparable nutritional composition with other major cereals and its gluten free proteins. The evidence that gluten sensitivity is one of the increasing food intolerances is driving an increasing demand for gluten-free foods. However, gluten …