Now showing items 1-3 of 3
Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures
A full factorial statistical design, with the factors of, two taxonomically different strains, seven types of seed culture formulations (slants) and two types of fermentation media were used to investigate the effect of ...
Effects of fat reduction on the stability, microstructure, rheological and Color characteristics of white-brined cheese emulsion with different emulsifying salt amounts
(Korean Soc Food Science Animal Resources, 2018-10)
Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects ...
Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties
(Korean Society for Food Science of Animal Resources, 2019)
Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using ...