Online citations, reference lists, and bibliographies.

Dairy Fat Replacement In Low-Fat Cheese (LFC): A Review Of Successful Technological Interventions

Bal Kumari Sharma Khanal, Nidhi Bansal
Published 2020 · Medicine
Cite This
Download PDF
Analyze on Scholarcy
Share
This paper references
10.3168/jds.2009-2156
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture.
N. R. Rogers (2009)
10.1051/DST:2008017
Pre-treatment of cheese milk: principles and developments
Alan L. Kelly (2008)
An investigation into improvement of low fat cheddar cheese by the addidtion of hydrocolloids
Ram Kumar (2012)
10.1016/J.IDAIRYJ.2017.07.006
Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality
Catherine M. McCarthy (2017)
10.1016/j.foodres.2017.02.011
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.
María Alejandra Gómez Vélez (2017)
10.1016/J.LWT.2016.04.053
Exopolysaccharide-producing culture in the manufacture of Prato cheese
Raquel Sant’Ana Coelho Nepomuceno (2016)
10.3168/jds.S0022-0302(94)77024-7
Reduced Fat Cheddar Cheese from Condensed Milk. 3. Accelerated Ripening
Randall L. Brandsma (1994)
10.1051/lait:2003003
The size of native milk fat globules affects physico-chemical and sensory properties of Camembert cheese
M. Michalski (2003)
10.3168/jds.S0022-0302(98)75781-9
Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese
M. A. Rudan (1998)
10.1007/978-1-4615-2650-6_13
Application of Membrane Separation Technology to Cheese Production
Vikram V. Mistry (1993)
10.1016/J.LWT.2013.12.001
Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
Vivian Ribeiro Diamantino (2014)
10.3168/jds.S0022-0302(94)77119-8
A method for manufacturing reduced fat mozzarella cheese
Richard K. Merrill (1993)
10.3168/jds.2012-6542
A new method for the production of low-fat Cheddar cheese.
Irma Amelia (2013)
10.1016/J.LWT.2009.11.004
Pre-treatment methods of Edam cheese milk. Effect on cheese yield and quality
Antti Heino (2010)
10.1016/0924-2244(93)90035-9
The role of ingredient-flavour interactions in the development of fat-free foods
H. José Plug (1993)
10.1111/1471-0307.12036
The effect of adding whey protein particles as inert filler on thermophysical properties of fat‐reduced semihard cheese type Gouda
Philipp Schenkel (2013)
10.1080/10942910701594111
Effect of κ- and λ-Carrageenans as Fat-Replacers in Low-Fat Oaxaca Cheese
Alfonso Totosaus (2008)
10.1007/978-1-4899-7671-0
Modernization of Traditional Food Processes and Products
Anna McElhatton (2016)
10.1111/j.1745-4603.1999.tb01406.x
TEXTURAL CHARACTERISTICS OF CHEESE ANALOGS INCORPORATING FAT REPLACERS
Consuelo Lobato-Calleros (1999)
10.1017/S0022029905001044
The manufacture of miniature Cheddar-type cheeses from milks with different fat globule size distributions.
James A. O’Mahony (2005)
10.1007/s13197-015-1736-0
Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes
Imène Felfoul (2015)
10.3168/jds.S0022-0302(00)74925-3
Effect of milk preacidification on low fat mozzarella cheese. I. Composition and yield.
Lloyd E. Metzger (2000)
10.1016/j.lwt.2005.08.005
Rheology and melt characterization of low-fat and full fat mozzarella cheese made from Microfluidized milk
Diane L. Van Hekken (2007)
10.1016/j.foodchem.2004.01.054
Effect of some fat replacers on chemical, physical and sensory attributes of low-fat white pickled cheese☆
Gökhan Kavas (2004)
10.1016/S0958-6946(03)00105-5
Exopolysaccharide-producing Streptococcus thermophilus strains as functional starter cultures in the production of fermented milks
Luc De Vuyst (2003)
10.1016/S1466-8564(03)00061-4
High pressure microfluidization treatment of heat denatured whey proteins for improved functionality
Minodora Iordache (2003)
10.1016/J.JFOODENG.2018.08.019
Physico-chemical and biochemical properties of low fat Cheddar cheese made from micron to nano sized milk fat emulsions
Bal Kumari Sharma Khanal (2019)
10.1016/0958-6946(93)90106-A
Rheology and microstructure of low-fat Mozzarella cheese
Michael H. Tunick (1993)
10.3168/jds.S0022-0302(69)86614-2
Relation of Flavor Development in Cheddar Cheese to Chemical Changes in the Fat of the Cheese
J. A. Ohren (1969)
10.1111/1471-0307.12071
The effect of using an exopolysaccharide‐producing culture on the physicochemical properties of low‐fat and reduced‐fat Kasar cheeses
Tuba Şanlı (2013)
10.1016/J.FOODHYD.2018.03.015
Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
Bal Kumari Sharma Khanal (2018)
Cheese yield as affected by some parameters Review
Mona A.M. Abd El-Gawad (2011)
10.1111/j.1745-4603.2001.tb01030.x
FAT REPLACERS IN LOW‐FAT MEXICAN MANCHEGO CHEESE
Consuelo Lobato-Calleros (2001)
10.1016/S0958-6946(97)00084-8
Production of low-fat Cheddar cheese from low and high mineral retentate powders and different fractions of milkfat globules
Daniel St-Gelais (1997)
10.1111/J.1471-0307.2010.00654.X
Improvement of low fat mozzarella cheese properties using denatured whey protein
Magdy Ismail (2011)
10.3168/jds.2015-10567
Technical note: Vitamin D-fortified Cheddar type cheese produced from concentrated milk.
Jonathan Boivin-Piché (2016)
10.1016/S0958-6946(01)00079-6
A new type of ripened, low-fat cheese with bioactive properties
Eeva-Liisa Ryhaenen (2001)
10.1016/B978-0-12-374407-4.00330-7
Butter and Other Milk Fat Products | Fat Replacers
Tom O'Connor (2011)
10.1016/0924-2244(94)90043-4
Fat replacers and the functionality of fat in foods
Paula A. Lucca (1994)
10.1111/j.1574-6976.1999.tb00395.x
Heteropolysaccharides from lactic acid bacteria.
Luc De Vuyst (1999)
10.3168/jds.S0022-0302(04)73498-0
Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates.
A V Ardisson-Korat (2004)
10.1016/S0958-6946(97)00024-1
Coagulation of milk enriched with ultrafiltered or diafiltered microfiltered milk retentate powders
Annie Caron (1997)
10.1111/j.1745-4603.1980.tb00305.x
Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk.
Douglas B. Emmons (1980)
10.3168/jds.S0022-0302(03)73869-7
Invited review: perspectives on the basis of the rheology and texture properties of cheese.
John A. Lucey (2003)
10.1016/j.foodres.2017.03.012
Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products.
Kieran M. Lynch (2018)
10.1007/s11947-014-1362-2
Interactive Effects of Milk Fat Globule and Casein Micelle Size on the Renneting Properties of Milk
Amy Logan (2014)
Development of low fat UF cheese technology
Jelena Miočinović (2011)
10.1111/j.1365-2621.1995.tb06256.x
Sensory evaluation of reduced fat cheeses
Maryanne Drake (1995)
10.1016/j.idairyj.2006.07.006
Effect of cream homogenization on textural characteristics of low-fat Iranian White cheese
Ashkan Madadlou (2007)
10.1016/j.foodhyd.2008.08.016
Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures
Aiqian Ye (2009)
10.1017/S0022029907002786
Influence of fat replacers on chemical composition, proteolysis, texture profiles, meltability and sensory properties of low-fat Kashar cheese.
Nuray Şahan (2008)
10.1016/S0958-6946(01)00130-3
Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses
Carlos A. Zalazar (2002)
10.1108/NFS-07-2016-0087
Efficacy of sodium alginate as fat replacer on the processing and storage quality of buffalo mozzarella cheese
Manish Kumar Chatli (2017)
10.3168/jds.S0022-0302(93)77622-5
Reduced Fat Cheddar Cheese from Condensed Milk. 1. Manufacture, Composition, and Ripening
David Lawrence Anderson (1993)
10.3168/jds.s0022-0302(00)75071-5
Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey.
Brandon L Petersen (2000)
10.3168/jds.S0022-0302(02)74325-7
Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.
M. Neocleous (2002)
10.1016/j.jfoodeng.2019.109749
Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate
Bal Kumari Sharma Khanal (2020)
10.1080/10408399209527600
Macromolecule replacers in food products.
Carole S. Setser (1992)
Inhibition of calf vell and microbial rennet action by whey protein concentrate.
Joël Lelièvre (1990)
10.3168/jds.S0022-0302(02)74324-5
Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.
M. Neocleous (2002)
10.3168/jds.S0022-0302(06)72368-2
Monitoring the chemical and textural changes during ripening of Iranian White cheese made with different concentrations of starter.
Asghar Khosrowshahi (2006)
10.1111/j.1365-2621.1999.tb15123.x
Rheological and Sensory Properties of Reduced‐Fat Processed Cheeses Containing Lecithin
Maryanne Drake (1999)
10.3168/jds.2013-7081
Effect of camel chymosin on the texture, functionality, and sensory properties of low-moisture, part-skim Mozzarella cheese.
A C Moynihan (2014)
10.1016/S0958-6946(99)00150-8
Structure, physico-chemical and sensory properties of feta cheese made with tapioca starch and lecithin as fat mimetics
Oya Sipahioğlu (1999)
10.1111/j.1471-0307.1997.tb01733.x
Starter cultures employed in the manufacture of biofermented milks
Valerie M. Marshall (1997)
10.1016/B978-1-893997-92-9.50017-7
The chemistry and nutrition of nonnutritive fats.
William E. Artz (2007)
10.1016/J.IFSET.2013.10.003
Characterisation of the sensory properties and market positioning of novel reduced-fat cheese
Kevin C. Deegan (2014)
10.1007/S13594-012-0080-7
Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese
Mette W. Børsting (2012)
10.1016/j.jgeb.2017.10.015
Bioprospecting of indigenous resources for the exploration of exopolysaccharide producing lactic acid bacteria
Syeda Bushra Zafar (2018)
10.1111/j.1471-0307.1998.tb02631.x
The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese
Timothy P Guinee (1998)
10.1007/s13197-012-0768-y
Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers
Hannan Lashkari (2012)
10.1016/S0963-9969(98)00073-8
Manufacture and composition of low fat Cheddar cheese from milk enriched with different protein concentrate powders
Daniel St-Gelais (1998)
10.12777/IJSE.6.1.52-55
The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties
Zahra Shafiei (2014)
10.1016/J.FOODCHEM.2011.12.033
Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese
Hassan Mirzaei (2012)
10.1007/S00217-007-0629-5
Modification of imitation cheese structure and rheology using pre-gelatinised starches
John S. Mounsey (2008)
10.1016/J.IDAIRYJ.2013.04.003
Improvement of the quality of low-fat cheese using a two-step strategy
Siv Skeie (2013)
10.1111/1471-0307.12413
Low‐fat Cheddar cheese made using microparticulated whey proteins: Effect on yield and cheese quality
J A Stankey (2017)
10.1016/S0958-6946(01)00104-2
Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese
Ehab E Kheadr (2002)
10.3168/jds.S0022-0302(95)76813-8
A New Approach Using Homogenization of Cream in the Manufacture of Reduced Fat Cheddar Cheese. 2. Microstructure, Fat Globule Distribution, and Free Oil
Lloyd E. Metzger (1995)
10.1016/B978-0-12-374407-4.00098-4
Cheese: Low-Fat and Reduced-Fat Cheese
Markes E. Johnson (2011)
10.1016/0308-8146(94)90232-1
Manufacture of low-fat Feta cheese
Maria Katsiari (1994)
10.3168/jds.S0022-0302(06)72187-7
Major advances in concentrated and dry milk products, cheese, and milk fat-based spreads.
Dipl.-Ing. Reichstatt Henning (2006)
10.3168/jds.2009-3008
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheese.
Nancy E. Costa (2010)
10.1111/j.1365-2621.1996.tb10976.x
Fat Mimetics in Low‐Fat Cheddar Cheese
Maryanne Drake (1996)
10.1016/j.idairyj.2003.08.006
Textural, melting and sensory properties of low-fat fresh kashar cheeses produced by using fat replacers
Nurcan Koca (2004)
10.1111/j.1365-2621.1995.tb04559.x
Texture of Cheddar Cheese as Influenced by Fat Reduction
A. Bryant (1995)
10.1016/j.idairyj.2004.08.011
Impact of ropy and capsular exopolysaccharide-producing strains of Lactococcus lactis subsp. cremoris on reduced-fat Cheddar cheese production and whey composition
Nassra Dabour (2005)
10.3168/jds.S0022-0302(03)73651-0
The effect of homogenization and milk fat fractions on the functionality of Mozzarella cheese.
Michelle Rowney (2003)
10.1016/j.idairyj.2004.03.010
Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese
Nuala M. Rynne (2004)
10.3168/JDS.2007-0281
Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
Y Amornkul (2007)
10.1016/J.IDAIRYJ.2014.08.005
Rennet gelation properties of milk: Influence of natural variation in milk fat globule size and casein micelle size
Amy Logan (2015)
Studies of peptidolysis during early maturation and its influence on low-fat cheese quality
Y. Ardo (1989)
10.3168/jds.S0022-0302(94)77227-1
Influence of Microfluidization of Milk on Cheddar Cheese Composition, Color, Texture, and Yield
Anne Lemay (1994)
10.3168/jds.S0022-0302(05)73105-2
Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: composition and proteolysis.
Sameh Awad (2005)
10.1016/j.foodchem.2015.01.135
Effect of calcium chloride addition and draining pH on the microstructure and texture of full fat Cheddar cheese during ripening.
Kevany Soodam (2015)
10.1016/J.LWT.2012.08.017
Improving quality characteristics of reduced and low fat Turkish white cheeses using homogenized cream
Ayşe Demet Karaman (2013)
Cheese: A Global History
Andrew Dalby (2009)
10.1016/0950-3293(91)90023-8
Flavour release and perception in reduced-fat foods
Syed H. Shamil (1991)
10.3168/jds.S0022-0302(96)76560-8
Use of Fat Replacers in Low Fat Mozzarella Cheese
Donald J. McMahon (1996)
Homogenisation of milk for cheesemaking - a review
Atanu Jana (1992)
10.1111/j.1471-0307.2004.00136.x
The technology of low-fat cheese manufacture
Jean M. Banks (2004)
10.1051/lait:19954-536
Production of exopolysaccharides by lactic acid bacteria and dairy propionibacteria
Jutta Cerning (1995)
10.3168/jds.S0022-0302(97)76000-4
Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese
David B. Perry (1997)
10.1016/j.foodres.2003.07.007
Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product
Pantelis Volikakis (2004)
10.3168/jds.S0022-0302(90)78805-4
Microfiltration, Ultrafiltration, and Centrifugation Separation and Sterilization Processes for Improving Milk and Cheese Quality
Frank V. Kosikowski (1990)
10.1021/jf1009796
Gelling properties of microparticulated whey proteins.
Muditha Dissanayake (2010)
10.1016/J.LWT.2017.09.023
Rheological, textural, microstructural and sensory impact of exopolysaccharide-producing Lactobacillus plantarum isolated from camel milk on low-fat akawi cheese
Mutamed Ayyash (2018)
10.1051/lait:2000144
Current developments of microfiltration technology in the dairy industry
Luciana Viriato Saboya (2000)
10.3168/jds.S0022-0302(87)80207-2
Texture Development During Cheese Ripening
R. C. Lawrence (1987)
10.1016/B978-0-12-417012-4.00001-6
Chapter 1 – Cheese: An Overview
Patrick F. Fox (2017)
10.1016/S0958-6946(01)00077-2
Low fat cheese technology
Vikram V. Mistry (2001)
Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese
Bogdan Zisu (2005)
10.1007/S13594-015-0265-Y
Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese
Rodrigo A. Ibáñez (2016)
10.1016/J.IDAIRYJ.2011.05.006
Gelation properties of casein micelles during combined renneting and bacterial fermentation: Effect of concentration by ultrafiltration
Enrico Salvatore (2011)
10.1016/J.IDAIRYJ.2013.07.013
Isolation and characterisation of exopolysaccharide-producing Weissella and Lactobacillus and their application as adjunct cultures in Cheddar cheese
Kieran M. Lynch (2014)
10.1046/j.0950-5423.2003.00750.x
Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure
Gül Konuklar (2004)
10.1111/j.1745-4603.2006.00080.x
EFFECT OF CALCIUM AND PHOSPHORUS, RESIDUAL LACTOSE AND SALT‐TO‐MOISTURE RATIO ON TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING RIPENING
Nehru Chevanan (2006)
10.3168/jds.S0022-0302(96)76467-6
Use of Ultrafiltered Sweet Buttermilk in the Manufacture of Reduced Fat Cheddar Cheese
Vikram V. Mistry (1996)
10.3168/jds.2013-7078
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
R. Di Cagno (2014)
10.3168/jds.S0022-0302(03)73776-X
Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese.
R-O Benech (2003)
10.3168/jds.2010-3346
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
M A Drake (2010)
10.1007/978-1-4615-1913-3_21
Technology of manufacturing reduced-fat cheddar cheese.
Mark E. Johnson (1995)
10.1016/J.IDAIRYJ.2016.10.011
Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, dl-starter culture, chymosin type and cheese ripening
Marije Akkerman (2017)
10.3989/GYA.106611
Microstructure of industrially produced reduced and low fat Turkish white cheese as influenced by the homogenization of cream
Ayşe Demet Karaman (2012)
10.1051/lait:2004012
The size of native milk fat globules affects physico-chemical and functional properties of Emmental cheese
M. Michalski (2004)
10.3168/jds.2012-6443
Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
Jeff R Broadbent (2013)
10.1021/jf9805597
Effect of different membrane separation technologies (Ultrafiltration and microfiltration) on the texture and microstructure of semihard low-fat cheeses.
Jean - Baptiste Rodríguez (1999)
10.1111/j.1471-0307.1989.tb01699.x
The production of low fat Cheddar-type cheese
Jean M. Banks (2007)
10.1006/fstl.2000.0716
Effect of High Pressure Microfluidization on Microstructure of Mozzarella Cheese
Michael H. Tunick (2000)
10.3168/jds.2007-0141
Reduced fat process cheese made from young reduced fat Cheddar cheese manufactured with exopolysaccharide-producing cultures.
Ashraf N Hassan (2007)
10.3168/jds.S0022-0302(98)75545-6
Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced fat, Havarti-type cheese
Charles G. Lo (1998)
10.1016/S0958-6946(02)00043-2
Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
Ehab A. Romeih (2002)
10.1007/s13197-010-0193-z
Efficacy of soy protein isolate as a fat replacer on physico-chemical and sensory characteristics of low-fat paneer
Sunil Kumar (2011)
10.1111/J.1745-4603.2008.00146.X
THE IMPACT OF HOMOGENIZATION AND MICROFILTRATION ON RENNET‐INDUCED GEL FORMATION
S. Thomann (2008)
10.1007/S13594-015-0250-5
Effect of rennet on the composition, proteolysis and microstructure of reduced-fat Cheddar cheese during ripening
Kevany Soodam (2015)
10.3168/jds.S0022-0302(99)75202-1
Manufacture of Reduced Fat Mozzarella Cheese Using Ultrafiltered Sweet Buttermilk and Homogenized Cream
Vasudeva Poduval (1999)
10.1007/s11483-017-9470-y
Effect of Sodium Alginate Addition on Physical Properties of Rennet Milk Gels
Bal Kumari Sharma Khanal (2017)
10.3168/jds.2008-1101
Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation.
Stuti Agarwal (2008)
10.3168/jds.2007-0121
Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer.
Jamshid Rahimi (2007)
10.3168/jds.S0022-0302(94)77000-4
Exopolysaccharide Production by Streptococcus salivarius ssp. thermophilus Cultures. 1. Conditions of Production
Frédérique Gancel (1994)
10.3168/jds.S0022-0302(02)74327-0
Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels.
Marie Caroline Michalski (2002)
10.3168/jds.S0022-0302(07)72604-8
Effects of ultra-high pressure homogenization on the cheese-making properties of milk.
Anna Zamora (2007)
10.1016/S0924-2244(98)00046-6
Recent advances in the development of low-fat cheeses
J Rodrı́guez (1998)
10.1016/J.LWT.2016.01.028
Effect of various blends of camel chymosin and microbial rennet (Rhizomucor miehei) on microstructure and rheological properties of Iranian UF White cheese
Mohammad Soltani (2016)
10.1007/S11947-010-0324-6
Effect of Guar Gum on the Physicochemical, Thermal, Rheological and Textural Properties of Green Edam Cheese
Nuno Oliveira (2010)
10.1016/J.LWT.2009.04.009
Use of an exopolysaccharide-producing strain of Streptococcus thermophilus in the manufacture of Mexican Panela cheese
Judith Jiménez-Guzmán (2009)
10.1016/J.IDAIRYJ.2017.04.006
Effect of calcium reduction on the properties of half-fat Cheddar-style cheeses with full-salt or half-salt
Catherine M. McCarthy (2017)
10.1016/J.IDAIRYJ.2013.08.008
Effect of curd washing on cheese proteolysis, texture, volatile compounds, and sensory grading in full fat Cheddar cheese
Jia Hou (2014)
10.1111/IJFS.12320
Proteolysis texture and microstructure of low‐fat Tulum cheese affected by exopolysaccharide‐producing cultures during ripening
Aylin Celile Oluk (2014)
10.1016/S0002-8223(97)00007-2
Replacing fat with food technology. A brief review of new fat replacement ingredients.
Nancy I. Hahn (1997)
10.1002/fsn3.446
Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low‐fat Iranian White cheese
Hossein Jooyandeh (2017)
THE COMPOSITIONAL, TEXTURAL AND MATURATION CHARACTERISTICS OF REDUCED-FAT CHEDDAR MADE FROM MILK CONTAINING ADDED DAIRY-LO
Mark A. Fenelon (1997)
10.1002/path.1700630413
The demonstration of bacterial capsules and slime.
Julian Duguid (1951)
10.3168/jds.S0022-0302(99)75203-3
Elevated Temperature Ripening of Reduced Fat Cheddar Made with or Without Lacticin 3147-Producing Starter Culture
Mark A. Fenelon (1999)
10.1016/j.foodres.2006.09.011
Functionality of smaller vs control native milk fat globules in Emmental cheeses manufactured with adapted technologies
M. Michalski (2007)
10.1016/S0963-9969(99)00038-1
Rennet coagulation properties of skim milk concentrated by ultrafiltration: effects of heat treatment and pH adjustment
Algane Waungana (1998)
10.3168/jds.S0022-0302(98)75782-0
Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese
M. A. Rudan (1998)
10.1016/j.carbpol.2017.06.039
Structural characterization and antioxidant property of released exopolysaccharides from Lactobacillus delbrueckii ssp. bulgaricus SRFM-1.
Weizhi Tang (2017)
10.1016/J.IDAIRYJ.2016.11.003
Milk fat globule size affects Cheddar cheese properties
Amy Logan (2017)
10.1016/J.IFSET.2013.04.008
Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese
Kevin C. Deegan (2013)



Semantic Scholar Logo Some data provided by SemanticScholar