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PRINCIPAL COMPONENT ANALYSIS FOR TEXTURAL PROPERTIES OF SELECTED BLOOD CURD
Blood curd PCA physicochemical sensory TPA
2012/8/14
Mechanical tests, sensory evaluation and chemical analysis were performed to assess textural characteristics of blood curd (Zisheokwai, a popular Chinese animal blood food; five short shelf life produ...
Electrochemical Coagulation of Soybean Protein; Tofu（Soybean Curd）Production by an Electro-Reaction
soybean soymilk electric treatment tofu gel
2009/6/18
Effect of direct current on soymilk coagulation was studied to establish a new processing method for food. Soymilk was treated with direct electric current (60 mA) in an anode chamber. The treated soy...
Effects of Weakly Electrolyzed Water on Properties of Tofu（Soybean Curd）
weakly electrolyzed water tofu, soy protein texture
2009/6/17
The properties of tofu prepared with weakly electrolyzed waters (anode and cathode waters) obtained by electrolysis of tap water were investigated. The use of cathode water increased the protein conte...
Cheese meltability as assessed by the Tube Test and Schreiber Test depending on fat contents and storage time, based on curd-ripened fried cheese
fat reduced cheese meltability storage
2014/3/7
The study assessed cheese meltability at elevated temperatures, based on the results of the Tube Test and Schreiber Test. The tests were conducted on curd-ripened fried cheese with varying fat content...
Flavor Generation in Cheese Curd by Coculturing with Selected Yeast, Mold, and Bacteria
sensory analysis odor microorganisms cheese
2008/3/28
A large number of microorganisms involved in cheese ripening induce very typical flavors that contribute to the cheese variety. As the microflora of cheeses is usually complex, pure cultures can only ...
Effect of Continuous Prefermentation of Milk with an Immobilized Cell Bioreactor on Fermentation Kinetics and Curd Properties
continuous fermentation immobilized cells fresh cheese production
2008/3/28
The production of fresh cheese involves a complex fermentation of milk with a mixed culture of mesophilic lactic acid bacteria. The aim of this work was to compare the performance of the traditional b...
Use of Agglutination-Sensitive Bulk Starters in the Manufacture of Stirred Curd Cheese
lactic acid bacteria bulk starters agglutination stirred curd cheese
2008/3/28
The effect of agglutinated bulk cultures on the manufacture of experimental stirred curd cheese was observed. To prepare three bulk starters, three aliquots of bulk medium were inoculated with culture...
Incorporation of Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Reduced Fat, Havarti-type Cheese
cheese whey proteins native protein denatured protein
2008/3/28
Undenatured and heat-denatured whey proteins were incorporated into Havarti-type cheese by manufacturing cheese from ultrafiltered milk that had been heated to 72°C for 17 s or 85°C for 17 s. Traditio...
Pressure During Pressing of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks
pressure curd whey cheese
2008/3/22
Pressure in the center and side of 290-kg stirred-curd Cheddar cheese blocks was determined during 2 h of pressing at 12 kPa of cheese surface pressure. A strain-gauge pressure transducer and data log...
Pressure and Temperature During Vacuum Treatment of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks
290-Kilogram Stirred-Curd Cheddar Cheese Blocks Vacuum Treatment Temperature Pressure
2008/3/18
Pressure and temperature during vacuum treatment at 8.0 kPa of absolute pressure were determined at the center and sides of 290-kg blocks of stirred-curd Cheddar cheese in stainless steel hoops that h...