Fresh cheese quality properties

This research aimed to evaluate the effect of passion fruit juice on the mozzarella properties, determine suitable temperature and rennet concentration for casein coagulation and evaluate some quality properties of mozzarella products.

12p vicedric 08-02-2023 6 3   Download

The purpose of this study was to evaluate the effect of microbial transglutaminase (MTGase) on cheese quality properties using citric acid as a coagulant agent. The experimental results showed that citric acid has a temperature-dependent ability to agglomerate milk proteins.

11p paddington36 04-01-2022 19 0   Download

Microbial transglutaminase (MTGase) is an enzyme widely used in food industry. In this study, MTGases had been applied to produce fresh cheese made from whole milk powder. A set of 18 experiments was carried out to evaluate the influence of factors in reconstituted milk treatment with MTGase. A response surface methodology was applied to evaluate quality properties of fresh cheese via objective functions of hardness, yield, protein content, total solid content and sensory evaluation score. In this model, three factors were enzyme concentration (0.6 - 3.

10p caygaocaolon11 18-04-2021 17 1   Download