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Effect Of Processing Parameters On Texture, Composition And Applicability Of High Protein Dairy Food, Maulik Shah
Effect Of Processing Parameters On Texture, Composition And Applicability Of High Protein Dairy Food, Maulik Shah
Master's Theses
The purpose of this study was to determine the impact of key process parameters on the flow properties of a novel High Protein Dairy Food (HPDF). HPDF was manufactured by an approach similar to that of manufacture of Halloumi cheese (a semi hard cheese originally from Cyprus). The effect of pasteurization condition, pH of acidification and homogenization were investigated on flowability, composition and texture of the HPDF. The study consisted of three different stages. After each stage of experimentation, the HPDF was analyzed for compositional, textural (by texture profile analysis) and flow properties during heating by microwave, oven and hot …