2 Ergebnisse.

This book aimed to evaluate the functionality of full and reduced fat Mozzarella cheeses, and to evaluate the performance of some dried dairy protein ingredients in both the Mozzarella cheese analogue and processed Mozzarella cheese with regard to the functionality of the final product, and to identify suitable blends to achieve particular desirable functional attributes in cheese. As well as to study the manufacture possibility and quality of...

This manuscript investigated some important chemical, rheological, sensorial, biological and microstructural characteristics of the ultrafiltrated skimmed milk cheese which was made using different coagulation systems including the probiotic strains, in comparison with either the conventional Kariesh cheese (one of the indigenous white soft cheese types of Egypt) or the pre-mixed Kariesh like cheeses. Some rheological values of cheese were det...